Tuesday, January 29, 2013

Recipe of the week: Triple Layer Brownies

These are by far the most decadent thing I make, therefore I don't make them very often.  I've been making this for several years now, and over time have modified the recipe a bit.  

The original recipe called for unsalted butter in the brownie layer, but as you may recall, I'm a big fan of the sweet and salty thing, I use regular butter.  If you use unsalted, you'll need to add 1/4 tsp of salt.  Since there is only 1 cup of flour you could easily make these gluten free by using almond or coconut flour, or whatever else you might use.  I also reduced the amount of unsweetened chocolate in the glaze to just 2 oz instead of 4.  (You can use the 4 oz if you like, or even try semi sweet.) 

I made these today for my oldest daughter's 21st birthday.  We will probably have them with some vanilla bean ice cream, if I get to the store.  These also go well with coffee or an after dinner coffee cocktail.  Cut them into small pieces, I'm often told these are too rich....which there is no such thing, in my book, haha!   Let me know what you think....even though these aren't healthy.  A Votre Sante!







Triple Layer Brownies

Ingredients:


1 cup of butter + 3 Tbsp
8 oz unsweetened chocolate
2 cups sugar
4 large eggs
1 cup flour
3 tsp vanilla
2 cups powdered sugar
1/4 cup heavy cream or half and half


For the 1st layer:
(Preheat oven to 300 degrees)

Melt together (in a double boiler or the microwave):
1/2 cup butter
6 oz unsweetened chocolate, set aside and let cool slightly

Beat together for 8 minutes (you want this fluffy) on medium-med/high speed:
2 cups sugar
4 eggs



Fold chocolate mixture into egg mixture.  Add by folding 1 cup of flour and 1 tsp vanilla.  Bake in a greased 9x13 pan for 30-35 minutes or until toothpick comes out clean.  Let cool completely before frosting.  (You can always do this the night before.)

Frosting:
Melt until a caramel color, approximately 7-8 minutes on medium low heat:
1/2 cup butter


Beat the butter with 2 cups powdered sugar, 1/4 heavy cream and the remaining 2 tsp of vanilla.  Frost brownies while the frosting is still warm then cool to room temperature.


Glaze:
2 oz unsweetened chocolate
3 Tbsp butter

Melt together and pour over frosting.  You can serve them as is or cold.  I usually serve them cold, they're a little easier to cut when cold.  They freeze nicely.  Enjoy with ice cream, coffee, or a coffee cocktail!