Magical Layered Brownies
User Reviews
4.5
Magical Layered Brownies
Description
This recipe begins by melting butter and unsweetened chocolate, then mixing it into a sugar and egg mixture beaten until thick and pale. Flour and vanilla are folded in gently before baking the batter until the edges pull slightly away from the pan. After cooling fully, the brownies are topped with a frosting made by browning butter to add a nutty flavor, then whisking in powdered sugar, heavy cream, and vanilla to form a smooth and creamy layer.
The final touch is a chocolate glaze made from melted bittersweet or semisweet chocolate combined with butter, poured over the frosting to create a lustrous, slightly firm surface that contrasts with the soft brownies beneath. This multi-layered approach builds a rich chocolate dessert with varied textures and deep chocolate complexity.
These brownies are ideal for gatherings or whenever a chocolate dessert with a sturdy yet tender texture and a glossy topping is desired. They can be sliced into squares and served on their own.
Ingredients
Brownies:
- ½ cup butter
- 6 ounces unsweetened chocolate
- 2 cups sugar
- 4 large egg
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract pure
Browned Butter Frosting:
- ½ cup butter
- 2 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract pure
Glaze:
- 3 tablespoons butter
- 4 ounces bittersweet chocolate chopped, or semisweet chocolate
Instructions
- Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch aluminum pan with nonstick 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 with a handheld mixer or in the bowl of a stand mixer 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 extract. Mix until well combined. Pour the batter into the prepared pan, smoothing evenly.
- Bake the brownies for 25-30 minutes until the sides pull away from the pan just slightly. Remove the brownies from the oven and cool completely on a wire rack (about 1 1/2 hours).
- For the browned butter frosting, place the stick of butter in a small saucepan and set it over low heat. It is best to not use a non-stick or dark coated pan in this step because it will be difficult to tell when the butter has turned brown. Let the butter melt over low heat and turn a caramel brown color, about 15 minutes. Watch carefully so the butter doesn’t burn. Once it has turned a nice medium-brown color, remove it from the heat.
- Pour the butter into a medium bowl. Immediately add the powdered sugar, heavy cream and vanilla. Mix well with an electric mixer until the frosting is smooth and thick.
- Spread the 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 or offset spatula).
- Chill the brownies until the glaze is set and the brownies are chilled through, about 1-2 hours. The brownies taste best cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Brownies (9X13-inch pan)
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1 Brownie | |
| Calories | 287kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 120mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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