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Double-Frosted Brownies

jeanneferg

"A little bit of effort, but well worth it!"
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Ingredients

1 h 50 m servings 117 cals
Serving size has been adjusted!
Original recipe yields 96 servings

Nutrition

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
  2. In a large bowl, beat together 1 1/2 cups of margarine with sugar until light and fluffy; beat in the eggs, one at a time,fully incorporating each egg before adding the next. Mix in 1 cup of cocoa powder, the flour, and 1 1/2 teaspoons of salt. Stir in 1 tablespoon of vanilla extract and the chopped walnuts, and scoop the brownie batter into the prepared baking pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes; set on a rack to cool.
  4. To make the first frosting layer, beat 1/2 cup of margarine until fluffy, add the instant pudding powder and 3 tablespoons milk and mix until smooth. Gradually beat in 2 cups of confectioners' sugar. Spread the frosting on the cooled brownies and set them aside to let the frosting firm up.
  5. For the second frosting layer, mix together 3 tablespoons of melted margarine with 1/2 cup of cocoa powder; stir in 1/3 cups milk and gradually beat in 3 1/2 cups of confectioners' sugar. Add more milk as necessary to make a smooth, spreadable frosting. Spread the second frosting on top of the first.

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Its Good, Almost 5 Stars.But Im The First Reviewer!

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