layered brownies
you'll want to keep these chilled, or they'll taste too killingly rich. you'll want to cut them into small squares. And you'll want to serve them every chance you get, because everyone who tries them will worship you.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 6 oz unsweetened chocolate
- 2 cups sugar
- 4 large eggs
- 1/8 tsp salt
- 1 cup flour
- 1 tsp vanilla
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- frosting;
- 1/2 cup (1 stick) unsalted butter
- 2 cups confectioners sugar
- 1/4 cup heavy cream
- 2 tsp vanilla
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- glaze;
- 3 tablespoons unsalted butter
- 4 oz unsweetened chocolate
Preparation
Step 1
brownies;
heat oven to 300. butter a 9 by 13 inch pan and line it with buttered parchment or wax.paper cut to fit the bottom of the pan.
melt the stick of butter and chocolate in a small pan over very low heat, or in double boiler. remove from heat. while the mixture cools, beat together the sugar, eggs and salt for 8 minutes. fold in the chocolate mixture, then the flour and vanilla. pour batter into the prepared pan and bake until the mixture pulls away from the sides of the pan, about 30 minutes. cool thoroughly, about an hour and a half.
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frosting;
after the brownies have cooled for an hour, melt the butter over low heat until it's medium brown, about 25 minutes. remove from heat. immediately beat in the confectioners sugar, heavy cream, and vanilla. frost the brownies with this mixture while it's still warm. cool to room temperature, abut 15 minutes.
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glaze;
while the frosting cools, melt together the butter and unsweetened chocolate in a small pan over very low heat, or in a double broiler. pour over the white icing.( the best way to do this is to pour the chocolate on and tilt the pan back and forth until covered) when the glaze has hardened-it will take an hour or two-cut tje brownies into squares.(it is easiest to do this neatly while the brownies are at room temperature) chill brownies thoroughly. they're much better cold.