Name: Double-Frosted Brownies - and mint
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 7 ounces semisweet chocolate (chopped (or disks)); 8 tablespoons unsalted butter (cut in pieces); 2 Tablespoons cocoa powder; 1 cup plus 4 tablespoons (9 ounces) sugar; 2 large eggs plus 2 large egg yolks; 2 teaspoons vanilla extract; ½ teaspoon salt; 1 cup (5 ounces) all-purpose flour; ½ cup chocolate chips (if desired); 4 Tablespoons butter; 1 1/4 cup powdered sugar; 3 tablespoons cream (not milk); 1/2 teaspoon vanilla; 1 1/2 ounces unsweetened chocolate; 1 Tablespoon butter

Double-Frosted Brownies “History”

The original double-frosted brownies “recipe” was something my mom made for potlucks and maybe the occasional work luncheon when we were growing up. She rarely made them for a casual night at home – which is a shame, because the concept is quite simple. Her version began with a boxed mix of brownies- (instead, I’m including my favorite homemade version below). After allowing the brownies to cool, you frost first with a fluffy buttercream, and then – this is the genius – you glaze the frosting with unsweetened chocolate melted with a little butter. This creates a thin, almost Magic-shell like layer (but better tasting than that, if you are a fellow child of the 80s!).

Oh- and not sure what to do with those egg whites? You put them right over here!

This recipe makes one 9 x 9 pan. You may have the recipe and bake it in a loaf pan, or double it and make it in a 9 x 13 pan. You’ll just need to adjust baking time accordingly. Also, it can be difficult to remove a 9 x 13 slab of brownies from a pan in one piece – give yourself grace if you choose this option.

Double-Frosted Brownies – and mint

The buttercream frosting layer can easily be customized with flavor and/or color to make your next celebration even more delicious.

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Prep Time 25 mins

Cook Time 35 mins

chill time 30 mins

Total Time 1 hr

Course Dessert

Cuisine American

Servings 16 bars

Ingredients

7 ounces semisweet chocolate chopped (or disks)
8 tablespoons unsalted butter cut in pieces
2 Tablespoons cocoa powder
1 cup plus 4 tablespoons (9 ounces) sugar
2 large eggs plus 2 large egg yolks
2 teaspoons vanilla extract
½ teaspoon salt
1 cup (5 ounces) all-purpose flour
½ cup chocolate chips if desired

Frosting Ingredients

4 Tablespoons butter
1 1/4 cup powdered sugar
3 tablespoons cream not milk
1/2 teaspoon vanilla

Glaze Ingredients:

1 1/2 ounces unsweetened chocolate
1 Tablespoon butter

Instructions

Heat oven to 350 degrees.
Line a 9 x 9 pan with a foil sling (for easy removal), and then grease foil.
Microwave chocolate, butter and cocoa in glass bowl on low power until smooth, stirring at intervals (1-3 minutes total). Allow to cool slightly.
Whisk sugar, eggs, yolks, vanilla and salt together in large bowl until combined.
Whisk in cooled chocolate mixture, and then gently stir in flour with rubber spatula, being careful not to overmix. Stir in chocolate chips, if desired.
Spread batter evenly into pan. Bake approximately 35 minutes, or until a toothpick test leaves a few moist crumbs on the end of the pick.
Let brownies cool completely before frosting.

Frosting

Melt butter until light brown. Blend in sugar. Then stir in cream and vanilla until smooth. Spread on cooked brownies. Chill frosted brownies.
** mInt option: Add ½ teaspoon mint frosting and a few drops green gel food coloring to the frosting before spreading on brownies.

Glaze

Melt butter and chocolate together, and allow to cool. Pour over chilled frosted brownies and tilt pan to cover entire surface.

Notes

Chill a few more minutes before slicing, or allow to chill overnight and then let stand at room temperature before slicing. Remove brownies using foil sling, and then slice into desired shape. I prefer a more narrow bar on this recipe – reminiscent of a certain foil-wrapped, layered mint candy that also represented a special treat as a kid.

The mint version of these makes a perfect end to my version of a St Patrick’s Day meal, but also any other number of celebrations.

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