I have to say, they were really good. But I don't think I'd really call them brownies - they were more like fudge. I guess I like my brownies to have a bit more cake texture to them while still being fudgy. These are better when chilled but while not overly sweet, they are super rich... so have a glass of cold milk at the ready! They haven't posted the recipe online yet, so I'll print it here and update with the link when they have it ready.Layered Brownies
1/2 cup unsalted butter
6 ounces unsweetened chocolate
2 cups sugar
4 large eggs
1/2 teaspoon salt
1 cup flour
1 teaspoon vanilla
Frosting
1/2 cup unsalted butter
2 cups confectioners sugar
1/4 cup heavy cream
2 teaspoons vanilla
Glaze
3 tablespoons unsalted butter
4 ounces unsweetened chocolate
Brownies: Heat oven to 300. Butter a 9x13 pan. Melt the stick of butter and chocolate in a small pan over very low heat or in a double boiler. Remove from heat. While the mixture cools, beat together the sugar, eggs, and salt for 8 minutes. Fold in the chocolate mixture, then the flour and vanilla. Pour batter into prepared pan and bake until it pulls away from the sides of the pan, about 30 minutes. Cool thoroughly, about an hour and a half.
Frosting: After the brownies have cooled for an hour, melt the butter over low heat until it's medium brown, about 25 minutes. Remove from heat. Immediately beat in the confectioners sugar, heavy cream, and 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. Chill thoroughly before eating.
1/2 cup unsalted butter
6 ounces unsweetened chocolate
2 cups sugar
4 large eggs
1/2 teaspoon salt
1 cup flour
1 teaspoon vanilla
Frosting
1/2 cup unsalted butter
2 cups confectioners sugar
1/4 cup heavy cream
2 teaspoons vanilla
Glaze
3 tablespoons unsalted butter
4 ounces unsweetened chocolate
Brownies: Heat oven to 300. Butter a 9x13 pan. Melt the stick of butter and chocolate in a small pan over very low heat or in a double boiler. Remove from heat. While the mixture cools, beat together the sugar, eggs, and salt for 8 minutes. Fold in the chocolate mixture, then the flour and vanilla. Pour batter into prepared pan and bake until it pulls away from the sides of the pan, about 30 minutes. Cool thoroughly, about an hour and a half.
Frosting: After the brownies have cooled for an hour, melt the butter over low heat until it's medium brown, about 25 minutes. Remove from heat. Immediately beat in the confectioners sugar, heavy cream, and 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. Chill thoroughly before eating.
The next time I'm craving brownies, I think I'll try the ones my friend Tara has been raving about here...
1 comment:
Cute blog!!! Are you from Texas? Hahaha! Well I just wanted to tell you about shelfreliance.com. I buy food storage there but the food is SO YUMMY I use it to cok regularly so I was thinking you might benefit from looking at their stuff... might find something you LOVE and it really saves money when you cook with food storage! Thanks again for the fun blog!
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