Layered Brownies

Name: Layered Brownies
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 24 brownies, 24 serving(s)
Ingredients: 1/2 cup unsalted butter; 6 ounces unsweetened chocolate; 2 cups sugar; 4 large eggs; 1/8 teaspoon salt; 1 cup flour; 1 teaspoon vanilla; 1/2 cup unsalted butter; 2 cups confectioners' sugar; 1/4 cup heavy cream; 2 teaspoons vanilla; 3 tablespoons unsalted butter; 4 ounces unsweetened chocolate

Submitted by Chef #653739

"Very fudgy and rich brownies, from Wonder Time."

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Ready In:: 1hr 10mins
Ingredients:: 13
Yields:: 24 brownies
Serves:: 24

ingredients

¹⁄₂ cup unsalted butter
6 ounces unsweetened chocolate
2 cups sugar
4 large eggs
¹⁄₈ teaspoon salt
1 cup flour
1 teaspoon vanilla
¹⁄₂ cup unsalted butter
2 cups confectioners' sugar
¹⁄₄ cup heavy cream
2 teaspoons vanilla
3 tablespoons unsalted butter
4 ounces unsweetened chocolate

directions

Brownies:
Heat oven to 300°F.
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 one stick of butter and 6 ounces chocolate in a small pan over low heat, or in a double boiler.
Remove from heat.
While mixture cools, beat together the sugar, eggs, and salt for 8 minutes.
Fold in the chocolate mixture, then the flour and one teaspoon vanilla.
Pour batter into prepared pan.
Bake until mixture pulls away from sides of the pan, about 30 minutes.
Cool thoroughly, about an hour and a half.
Frosting:
After brownies have cooled for an hour, melt a stick of butter over low heat until it's medium brown, about 25 minutes.
Remove from heat.
Immediately beat in the confectioners sugar, heavy cream, and 2 teaspoons vanilla.
Frost the brownies with this mixture while it's still warm.
Cool to room temperature, about 15 minutes.
Glaze:
While frosting cools, melt together 3 tablespoons butter and 4 ounces unsweetened chocolate in a small pan over very low heat, or in a double boiler.
Pour over the white icing. (The best way is to pour the chocolate on and tilt the pan back and forth until covered).
When glaze has hardened (it will take an hour or two), cut brownies into squares. (It's easiest to do this neatly while the brownies are room temperature).
Chill brownies thoroughly. They're much better cold.