Refresh Yourself with Double-Frosted Brownies – with Mint

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.  

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 35 mins

chill time 30 mins

Total Time 1 hr

Course Dessert

Cuisine American

Servings 16 bars

Ingredients

  

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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