Magical Layered Brownies

Brownies:
1/2 c butter
6 oz. unsweetened chocolate
2 c sugar
4 large eggs
1/4 tsp salt
1 c flour
1 tsp vanilla extract

Browned Butter Frosting:
1/2 c butter
2 c powdered sugar
1/4 heavy cream
1 tsp vanilla extract

Glaze:
3 Tbs butter
4 oz. bittersweet or semisweet chocolate, chopped


Preheat oven to 300 degrees.  Lightly grease a 9 X 13 inch aluminum pan with non-stick cooking spray and cut parchment paper to fit the bottom of the pan.  Lightly grease the parchment paper.  Set the pan aside.

For the brownies, in a small saucepan, melt the butter and chocolate, stirring until smooth.  Set aside to cool slightly.  In a large bowl, combine the sugar, eggs, and salt.  Mix for 3-4 minutes, until the mixture has lightened in color and is very thick.  Fold in the warm (not hot!) chocolate/butter mixture.  Stir in the flour and vanilla.  Mix until well combined.  Pour the batter into the prepared pan, smoothing evenly.

Bake for 25-30 minutes until the sides pull away from the pan just slightly.  Remove from oven and cool completely on a wire rack (about 1.5 hours).


For the browned butter frosting, place the stick of butter in a small saucepan and set it over low heat.  It's best to NOT use a non-stick or otherwise dark coated pan for this step, as you need to be able to see what color the butter is.  Let it melt over low heat and turn a caramel brown color, about 15 minutes.  Watch carefully and stir constantly.  Once it has browned, remove from heat.  Pour into a medium bowl.  Immediately add the powdered sugar, heavy cream, and vanilla.  Mix well with an electric mixer until frosting is smooth and thick.

Spread frosting over the cooled brownies.


For the glaze, melt the butter and chocolate together in the microwave or on the stovetop until it is smooth.  Pour the warm glaze over the frosted brownies.  Tip the pan from side to side to even out the glaze over the frosting (or carefully spread with a knife/spatula).  Chill the brownies until the glaze is set, 1-2 hours.  The brownies taste best cold.


From Mel's Kitchen Cafe