Perfect Three-layer Brownies

Brownie itself:

1/2 C (1 stick) unsalted butter
6 ounces unsweetened chocolate
2 C granulated sugar
4 large eggs
1/8 teaspoon salt
1 C flour
1 teaspoon vanilla

Frosting layer:

1/2 C (1 stick) unsalted butter
2 C confectioner's sugar
1/4 C heavy cream
2 teaspoons vanilla

Glaze layer:

3 T unsalted butter
4 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.