It was a rainy, stormy day. One where you just knew you would be staying inside. Thoughts of keeping warm, dry, and cozy automatically led to thoughts of things that comfort, which for me include wonderful aromas of fresh baked yummy-ness. So, the search began ... the search for the perfect recipe to make all of those thoughts become reality.
Here is the result of that search - a combination of various recipes discovered along the way. Enjoy!
Bottom Layer:
Combine 1/2 box milk chocolate dry cake mix with 1/2 c. melted butter, 1/3 c. water, 1/4 c. brown sugar and 2 eggs. Then add the other half of the cake mix. Spread into greased 9x13 baking pan (Longaberger, of course) and bake for 30 minutes at 350. Cool completely.
Combine 1/2 box milk chocolate dry cake mix with 1/2 c. melted butter, 1/3 c. water, 1/4 c. brown sugar and 2 eggs. Then add the other half of the cake mix. Spread into greased 9x13 baking pan (Longaberger, of course) and bake for 30 minutes at 350. Cool completely.
Middle Layer:
After cake has cooled, frost with homemade Hershey's cocoa frosting (recipe on box)
After cake has cooled, frost with homemade Hershey's cocoa frosting (recipe on box)
Top Layer:
Melt 2/3 c. peanut butter and 8oz chocolate chips. Pour over 2 c. cocoa krispies. Toss together until well coated. Spread on top of frosted brownie.
Melt 2/3 c. peanut butter and 8oz chocolate chips. Pour over 2 c. cocoa krispies. Toss together until well coated. Spread on top of frosted brownie.
Refrigerate for one hour. Cut into small serving pieces and store in airtight container.
2 comments:
I've made these before but have a hard time slicing through the layers. Do you find that as well?
Tracey ... mine were actually quite moist ... maybe it was because of the weather when I made them???
Thanks for visiting!
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