Brownies (first layer)
1 19.8-oz fudge brownie mix
6 ounces semi-sweet chocolate chips
1 cup walnuts or pecans, broken (optional)
Frosting (second layer)
½ cup unsalted butter, softened
4 cups sifted confectioners’ sugar
4 tablespoons heavy cream or canned milk
2 teaspoons vanilla
Frosting (third layer)
2 squares (2 oz) unsweetened chocolate
2 tablespoons unsalted butter, softened
1. Combine brownie mix according to package directions; stir in
chocolate chips and walnuts (optional).
2. Bake brownies in a 13” x 9” baking pan
at temperature advised on package. Bake 5 minutes less time for a rich, gooey
result or bake 5 minutes longer for dryer, cookie type result.
3. Immediately turn
brownies out onto waxed paper or a cooling rack; set aside to cool completely.
This is the first or bottom layer of the 3-layer brownies. When cool, turn
brownies so the top side is up for frosting.
Brown ½ cup butter over medium heat to a delicate brown or
medium gold color. Add browned butter to confectioners’ sugar; stir in 4
tablespoons cream and 2 teaspoons vanilla, blend until smooth using an electric
mixer. This is the middle layer of the 3-layer brownie. Place in refrigerator
for about 5 minutes to set.
Slowly melt 2-ounces unsweetened chocolate in a double
boiler or in microwave; add 2 tablespoons butter and stir. Working quickly so
chocolate stays hot for spreading, drizzle mixture over browned butter layer;
spread to evenly cover middle layer. This is a very thin layer of chocolate so
a long, flat-bladed spatula works well to spread chocolate layer in long,
swooping strokes to cover smoothly and evenly. This is the top or last layer of
the 3-layer brownies.
When both layers are set, cut into 1” x 2” bars or 2" x