Simple but tasty menu Double-Frosted Brownies

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Double-Frosted Brownies

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

Ingredients :

1 half cups margarine, at room temperature
three cups white sugar
6 eggs
1 cup unsweetened cocoa powder
2 1/four cups all-reason flour
1 tablespoon vanilla extract
1 1/2 teaspoons salt
1 cup chopped walnuts
First frosting layer:
half cup margarine, at room temperature
2 tablespoons immediate vanilla pudding mix
three tablespoons milk
2 cups confectioners' sugar
Second frosting layer:
3 tablespoons margarine, melted
1/2 cup unsweetened cocoa powder
1/3 cup milk, or greater as wanted
1 1/2 teaspoons vanilla extract
3 1/2 cups confectioners' sugar
1 pinch salt

Instructions :

Prep : 50M	Cook : 96M	Ready in : 1H50M

Preheat oven to 350 levels F (175 stages C). Grease and flour an 11x17 inch baking pan.
In a huge bowl, beat collectively 1 half cups of margarine with sugar until mild and fluffy; beat inside the eggs, one by one,absolutely incorporating each egg before adding the next. Mix in 1 cup of cocoa powder, the flour, and 1 half of teaspoons of salt. Stir in 1 tablespoon of vanilla extract and the chopped walnuts, and scoop the brownie batter into the prepared baking pan.
Bake within the preheated oven till a toothpick inserted within the center comes out smooth, approximately 30 minutes; set on a rack to chill.
To make the primary frosting layer, beat half of cup of margarine until fluffy, add the immediate pudding powder and 3 tablespoons milk and mix until clean. Gradually beat in 2 cups of confectioners' sugar. Spread the frosting at the cooled truffles and set them aside to allow the frosting firm up.
For the second frosting layer, mix together 3 tablespoons of melted margarine with half cup of cocoa powder; stir in 1/3 cups milk and gradually beat in 3 1/2 cups of confectioners' sugar. Add extra milk as essential to make a clean, spreadable frosting. Spread the second frosting on top of the primary.

Notes :

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