Perfect Three-layer Brownies
- Number of Servings: 24
Ingredients
Brownie itself:1/2 C (1 stick) unsalted butter6 ounces unsweetened chocolate2 C granulated sugar4 large eggs1/8 teaspoon salt1 C flour1 teaspoon vanillaFrosting layer:1/2 C (1 stick) unsalted butter2 C confectioner's sugar1/4 C heavy cream2 teaspoons vanillaGlaze layer:3 T unsalted butter4 ounces unsweetened chocolate (Do NOT use semi-sweet or sweetened)
Heat oven to 300*. Butter a 9 x 13 inch pan and line it with buttered waxed (or parchment) paper cut to fit the bottom of the pan.
Melt the stick of butter and 6 ounces of chocolate in a small pan over very low heat, or in a double boiler. Remove from heat. While the mixture cools, beat together the granulated 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.
Frosting layer: After the brownies have cooled for an hour, melt the second stick of butter over low heat until it's medium brown, about 25 minutes. (Don't burn, but it is supposed to be browned.) Remove from heat. Immediately beat in the confectioner's sugar, heavy cream, and the second two teaspoons of vanilla. Frost the brownies with this mixture while it's still warm. Cool to room temperature, about 15 minutes.
Glaze: While the frosting cools, melt together the butter and unsweetened chocolate in a small pan over very low heat, or in a double boiler. 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 the brownies into squares. (It is easiest to do this neatly while the brownies are at room temperature.) Chill the brownies thoroughly. They're much better cold, as they taste too killingly rich when warm. Savor every bite slowly.
Number of Servings: 24
Recipe submitted by SparkPeople user FLASHJUSTFLASH.
Melt the stick of butter and 6 ounces of chocolate in a small pan over very low heat, or in a double boiler. Remove from heat. While the mixture cools, beat together the granulated 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.
Frosting layer: After the brownies have cooled for an hour, melt the second stick of butter over low heat until it's medium brown, about 25 minutes. (Don't burn, but it is supposed to be browned.) Remove from heat. Immediately beat in the confectioner's sugar, heavy cream, and the second two teaspoons of vanilla. Frost the brownies with this mixture while it's still warm. Cool to room temperature, about 15 minutes.
Glaze: While the frosting cools, melt together the butter and unsweetened chocolate in a small pan over very low heat, or in a double boiler. 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 the brownies into squares. (It is easiest to do this neatly while the brownies are at room temperature.) Chill the brownies thoroughly. They're much better cold, as they taste too killingly rich when warm. Savor every bite slowly.
Number of Servings: 24
Recipe submitted by SparkPeople user FLASHJUSTFLASH.
Nutritional Info Amount Per Serving
- Calories: 285.7
- Total Fat: 17.1 g
- Cholesterol: 63.4 mg
- Sodium: 35.1 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 2.1 g
- Protein: 3.2 g
Member Reviews
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NIKKIPREMIER
isn't this supposed to be a healthy diet site? why would this be on here then? - 9/26/09
Reply from FLASHJUSTFLASH (9/26/09)
Well it is all about balance. If we never let ourselves have even a small occasional treat as part of the 'real life' we need to learn how to handle, a lot of us tend to overindulge sort of as a backlash to the deprivation!