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Layered Brownies Recipe

Brownies have always been a favorite, but these will blow other brownies out of the water.



  • 1/2 cup (1 stick) unsalted butter
  • 6 oz. unsweetened chocolate
  • 2 cups sugar
  • 4 large eggs
  • 1/8 tsp. salt
  • 1 cup all-purpose flour
  • 1 tsp. vanilla extract


  • 1/2 cup (1 stick) unsalted butter
  • 2 cups confectioners' sugar
  • 1/8 cup heavy cream
  • 2 tsp. vanilla extract


  • 4 oz. unsweetened chocolate
  • 3 tbsp. unsalted butter


  1. Preheat the oven to 300 degrees. Butter a 9 x 13 inch pan. If desired, you can line the pan with buttered parchment paper cut to fit the pan bottom; this will make it easier to get the brownies out.
  2. In a small saucepan over very low heat or in the top of a double boiler, melt the butter and unsweetened chocolate. While the mixture cools, beat the sugar, eggs, and salt for 8 minutes. Fold in the chocolate mixture, then the flour and vanilla extract. Pour the batter into the prepared pan and bake for 30 minutes, or just until the mixture pulls away from the sides of the pan. Cool thoroughly.
  3. To make the frosting, melt the butter over low heat, stirring constantly, until it turns caramel in color. Remove it from the heat. Immediately beat in the confectioners' sugar, heavy cream, and vanilla extract. Frost the brownies while this mixture is still warm. Cool to room temperature.
  4. The last layer is the glaze. In a small saucepan over very low heat or in the top of a double boiler, melt the unsweetened chocolate and butter. Pour the glaze over the top of the frosting layer. (The best way to do this is to pour the chocolate on and tilt the pan back and forth until the frosting is covered with glaze.)
  5. When the glaze has hardened (it will take an hour or two), cut the brownies into squares. (It's easier to do this neatly while the brownies are at room temperature.) Chill the brownies thoroughly and serve them cold. Makes twenty-four 2 inch squares, or forty-eight 1 x 2 inch rectangles.