10-Layer Brownies

10-Layer Brownies

Bloggers Adam and Joanne Gallagher from Inspired Taste take brownies over-the-top with 10-layer brownies.

Prep Time

20

Minutes

Total Time

2:30

Hrs:Mins

Makes

16

brownies

1
box Betty Crocker® Original Supreme Premium brownie mix
1/4
cup water
1/4
cup vegetable oil
1
egg
1/2
cup caramel apple dip (from 16-oz container)
1/4
cup chocolate chips
1/4
cup chopped walnuts
1/4
cup chopped pecans
1/4
cup miniature marshmallows
Whipped cream
Maraschino cherries
Chocolate-flavored syrup
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray or grease with shortening.
  2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and egg until well blended. Spread half of batter in pan. Dollop half of the caramel apple dip over first layer of batter. Sprinkle with chocolate chips and walnuts. Cover with remaining batter. Top with dollops of remaining caramel apple dip. Sprinkle with pecans and marshmallows.
  3. Bake 8-inch pan 38 to 40 minutes (9-inch pan 34 to 37 minutes) or until toothpick inserted 2 inches from sides of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
  4. Cut brownies into 4 rows by 4 rows. Serve each brownie topped with whipped cream and 1 cherry; drizzle of chocolate syrup.
Makes 16 brownies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
When cutting the brownies, remove them from the pan to a cutting board. Use a sharp chef’s knife and clean the blade after each cut.
Tightly wrap individual brownies in plastic wrap and store in the freezer for up to a month.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.