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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
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
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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