Believe it or not, I did not name these brownies. This is the name that they came with, and they couldn't be more aptly named. The recipe makes a 9x13 pan, and while I am pregnant and can easily eat a whole pn of brownies, I'd better not.
I took a couple brownies to a friend whose husband is deployed for a year. She deserves some chocolate every day of the week for going through that! She has been losing weight, so I only took her two brownies so I wouldn't have the appearance of a temptuous devil-friend. Well, I get a text from her and she says, "Only two brownies? What is this? Communist China! I need a whole pan of those amazing brownies!" Sorry, pal. Next time, I'll put on my devil horns and bring the whole pan. :)
Then, I took a bunch into the admin office for the school I work for. I went up to one desk, and the girl was actually sending a message to someone else in the office asking them what I brought in. She was not disappointed! I got nothing but compliments from everyone that tried them. One guy said that he's still waiting for me to open a bakery. If I did that, I'd probably end up on that show "My 600 pound life" because I couldn't resist eating all the inventory.
Magical Layered Brownies
source: Melskitchencafe.com (my new favorite website for recipes)
1/2 c butter
6 oz unsweetened chocolate
2 c sugar
4 lg eggs
1/4 t salt
1 c flour
1 t vanilla
Browned butter frosting:
1/2 c butter
2 c powdered sugar
1/4 c heavy cream
1 t vanilla
3 T butter
4 oz (1/2 c) semi-sweet chocolate, chopped (or chocolate chips)
Preheat the oven to 300 degrees. Line the bottom of a 9x13 pan with parchment paper. If you don't have parchment paper, grease the bottom of the pan.
Place the 6 oz chocolate and butter in a microwave-safe dish. Cook in microwave for 30 seconds- stir. Continue in 30 second intervals until it is smooth. It only took 30 seconds for me since I chopped the chocolate before putting it in the microwave. Set aside to cool.
Put the sugar, eggs, and salt in your mixer bowl. Place it on medium-low speed for 3-4 minutes. The mixture will get lighter in color and thicken. Turn the mixer to low and add the cooled chocolate mixture. Blend. Add the flour and vanilla. Mix until well combined. Pour it into the prepared pan.
Bake the brownies for 25-30 minutes or until a toothpick comes out mostly clean and the edges are starting to pull away from the sides of the pan. Cool completely.
For the frosting, place the butter in a small saucepan over low heat. Melt the butter. Continue to cook it over low heat for about 15 minutes. The butter will start to turn a light brown color. Watch it carefully, stirring often, making sure that it doesn't burn.
Pour the butter into your mixer bowl and add the powdered sugar, cream, and vanilla. mix until the frosting is smooth and thick.
Spread it over the cooled brownies.
For the glaze, put the butter and chocolate into a microwave-safe dish and melt in the microwave. Stir until smooth. Pour the glaze over the brownies to try to cover as much of the top as you can. Use a spatula to gently spread the glaze across the top of the frosting.
Chill the brownies for 1-2 hours or until the glaze is set.
Store them in the refrigerator.