Prep time: 20 minutes spread out over several hours
Cook time: 30 minutes
Cost: too much, but worth every penny: $4.76
(this is for brownies and toppings: butter: 1.25, unsweetened chocolate: 2.00, eggs: .40, flour: .09, sugar: .32, powdered sugar: .45, vanilla: .05, cream: .20)
1/2 C butter
6 ounces unsweetened chocolate
2 C sugar
4 large eggs
1/2 tsp salt
1 C flour
1 tsp vanilla
Heat oven to 300. Butter a 9x13 pan and line it with buttered parchment paper to fit the bottom of the pan. (I didn't; I lightly greased mine and all was quite well.)
Melt the butter and chocolate on low heat. (Did mine in the microwave.) Remove and cool. Beat eggs with sugar and salt for 8 minutes. (I did mine for 8 minutes, but felt that at 5 or 6 they were as fluffy as they ever got, so you can probably cut this time down a bit.)
Fold in the chocolate, then flour and vanilla.
Pour into the pan and bake for about 30 minutes. (Mine went 32-33 minutes.) Cool about and hour and a half.
1/2 C butter,
2 C powdered sugar
1/4 C heavy cream
2 tsp vanilla
Melt the butter on low heat until it browns. The original recipe said to do it for 25 minutes on low. I did this and had to turn it up at the end to get it to brown. You can probably do it faster on medium heat, but it will need your attention so you don't burn your butter. For those who haven't browned butter: The butter will melt; it will reduce; it may foam; it will begin to change color. You will want it to be a nice caramel color. There may well be some solids (dark fleck like things) at the bottom of the pan; this is fine. It will begin to smell nutty. You'll want to swirl your pan or stir it so parts don't burn. When it's caramel colored with a nutty smell, take it off. Give it a minute to cool and pour it into a bowl. If you leave it in the pan, it will continue to cook and may burn.
Remove from heat and beat in the sugar, cream and vanilla.
Frost the brownie layer while it's still a tad warm.
Let cool at least 15 minutes. (I left mine much longer and all was well.)
Note: I know it takes a teeny bit of faith to use the unsweetened chocolate on the top. DO IT. It's the perfect contrast to the sweet brownie. It will not seem you are eating unsweetened chocolate at all. It will merely seem very chocolate-y and very browned butter-y.
3 Tbsp butter
4 ounces unsweetened chocolate
Melt the butter and chocolate in a small pan on very low heat. (I did mine in brief--20-30 second--intervals as I always do when melting chocolate.) Pour over the icing layer and gently spread it by tipping the pan back and forth.
Let the whole thing cool for about an hour then cut the brownies into squares.
Refrigerate it if that's your thing.
Posted by The Tasty Cheapskate