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Layered Brownies

February 20, 2013

Layered Brownies

I tore this recipe out of Wondertime magazine (which is no longer in print) ages ago. This brownie recipe was featured as their best–and I’d like to see anyone try to prove that wrong. These are very rich and decadent, thanks to the middle frosting layer that’s made from browned butter. These are not brownies you can just mix, throw in the oven and be done. But trust me, the extra time is so worth it.

Ingredients:

for the brownies

1 stick butter

6 oz unsweetened chocolate

2 cups sugar

4 eggs

1/8 tsp salt

1 cup flour

1 tsp vanilla

for the frosting:

1 stick unsalted butter

2 cups confectioners sugar

ΒΌ cup heavy cream

2 tsp vanilla

for the glaze:

3 tbsp unsalted butter

4 oz unsweetened chocolate

For the brownies: Preheat the oven to 300Β°. Grease a 9×13 baking pan and set it aside.

Melt the butter and chocolate together over low heat (I used a double boiler). Remove from heat once they are completely melted and let cool. Meanwhile, beat the sugar, eggs and salt together for 8 minutes. Mix flour in, then fold in the cooled chocolate mixture and add the vanilla. Pour the batter into your baking pan and bake for about 50 minutes, or until an inserted toothpick comes out clean. Let the brownies cool completely before frosting.

For the frosting: Melt the butter over low heat, until it’s nice and brown. This will take about 25 minutes–watch it carefully. Beat in the confectioners sugar, heavy cream and vanilla. Be sure to include any browned bits from the butter pan. Frost the brownies and let the frosting cool to room temperature, about 15-30 minutes before adding the chocolate glaze.

For the glaze:Β While the frosting cools, melt the butter and unsweetened chocolate together over low heat. Pour this directly onto the frosting, then tip the pan back and forth so the glaze covers the entire frosted surface. Put the brownies into the refrigerator until the glaze sets (this takes a few hours). Remove from the refrigerator and cut the brownies into squares (this is easier if the brownies are closer to room temperature).

**Keep the brownies chilled, they are better cold.

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2 Comments leave one →
  1. Mom2GnT permalink
    July 24, 2017 6:43 am

    I was so excited to find this post as I remembered the recipe from the magazine but hadn’t saved it. I just put them in the oven for 50min (for the “brownie” step) but realized it never said when to add the flour. 😦 At what point do you add the flour? I don’t think mine will turn out very well!

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