“Don’t give any of these to the neighbors.”
So said my husband after tasting one of these chocolate brownies.
“Not even the one who let me borrow a stick of butter to make them?”
Well, that’s mighty neighborly of you.
I think he was kidding.
But desserts as good as these brownies, featuring a layer of browned buttercream sandwiched between two layers of chocolate, don’t come along every day. So, you might be inclined to hoard them.
But trust me, there’s more than enough of this amazingly rich, chocolately and buttery goodness to share.
And it’s in your best interest to do so.
Invite a neighbor over for a brownie and a cup of coffee, and you’ll have them eating out of your hand in no time.
Figuratively, of course.
Once you’ve plied them with chocolate, they won’t be able to say no when you ask them to borrow a stick of butter or a cup of sugar or an egg or the lawnmower. They won’t be able to say no when you ask them to water your garden while you’re on vacation. Or pet sit your wild cat. Or let your kid come over for a marathon play date the next time you’re busy.
These made-from-scratch brownies are that good.
- 1 stick unsalted butter
- 6 ounces bittersweet chocolate
- 2 cups sugar
- 4 large eggs
- ⅛ teaspoon salt
- 1 cup flour
- 1 teaspoon vanilla
- 1 stick unsalted butter
- 2 cups confectioner's sugar
- ¼ cup heavy cream
- 2 teaspoons vanilla
- 3 Tablespoons unsalted butter
- 4 ounces bittersweet chocolate
- Preheat the oven to 300 degrees and use butter wrapper to grease a 9X13-inch pan. Line the bottom of the pan with buttered parchment paper.
- Melt the butter and chocolate in a double boiler over low heat, being careful not to burn the mixture. Remove from heat and allow to cool.
- Meanwhile, combine the sugar, eggs and salt and beat for 8 minutes.
- Fold in the cooled, melted chocolate, then add the flour and vanilla. Stir to combine.
- Pour into the baking pan and bake for about 30 minutes, until the center is set and the edges start to pull away from the sides of the pan.
- Cool completely, for about 90 minutes.
- Once the brownies have cooled for about an hour, melt a stick of butter over low heat, about 25 minutes, until it turns a medium brown color.
- Watch the butter closely as it browns so that the solids do not burn.
- Remove from the heat and transfer to your mixer.
- Add the confectioner's sugar, heavy cream and vanilla and beat to form a thin frosting.
- When the frosting is still warm spread it over the brownies in a thin layer.
- Allow to cool at least 15 minutes, until the frosting reaches room temperature
- After frosting the brownies, combine 3 Tablespoons of butter and 4 ounces of bittersweet chocolate in a double boiler.
- Heat over low heat until completely melted, again being careful not to burn.
- Pour the hot icing over the top of the brownies. Tilt the pan so that the chocolate glaze covers all the frosting and smooth with a spatula, if necessary.
- Allow the glaze to cool and harden at room temperature for one to two hours before cutting.
- Refrigerate brownies and serve cold.
Yes, this chocolate brownie recipe takes more work than opening up a box, but this dessert is worth it.
It’s the layers of flavor that make them so darn good.
The brownie layer is dense and gooey, more like fudge than cake.
It’s topped by a thin layer of buttercream frosting, but this is no ordinary buttercream. It’s made with browned butter, and that makes the flavor so much more complex.
The top layer is a thin, buttery bittersweet chocolate glaze. Yes, bittersweet. There’s no sugar added to the glaze, so you probably don’t want to lick the bowl after you pour it on top of the brownies. But combined with the sugary buttercream and the sweet brownie — oh my!
Speaking of layers of flavor, you get that same palate-pleasing experience when you add International Delight Caramel Macchiato creamer to your morning coffee. For me, starting the day off with a delicious cup of coffee and some quiet time before everyone else wakes up really sets the tone for my day.
Plus, if everyone else is still asleep, I can have a brownie for breakfast! Now that’s delightful!
Shh…don’t tell because I’m not sharing.
This conversation is sponsored by International Delight. The opinions and text are all mine.