1/4cupcream or half and half (plus more if needed)
1teaspoonvanilla
Chocolate Glaze
4ouncessemisweet chocolate chips
4tablespoonsunsalted butter
Instructions
For brownie layer:
Preheat the oven to 350 degrees. Line a 9x13 pan with parchment paper, Melt the chocolate and butter in microwave for 30 seconds. Stir. Microwave and stir in 15 second intervals just until melted.. Set aside. In a separate bowl, or in the bowl of a stand mixer, beat the eggs for one minute on medium speed. Gradually add sugar to the egg mixture. Mix in the butter and chocolate; fold in the flour and salt by hand.Mix just until flour is incorporated into wet ingredients. Spread into the prepared pan. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Cool and chill in the refrigerator.
For vanilla buttercream layer:
Beat the butter for one minute. Gradually add the powdered sugar alternately with the cream or half and half. Add the vanilla and mix until light and fluffy. Spread evenly over the cooled brownie layer. Refrigerate again for at least 10 minutes.
For chocolate glaze:
Melt the chocolate and butter together in the microwave for 30 seconds. Whisk together. Pour the melted chocolate chips and butter over the chilled buttercream and smooth out with spatula. Chill 1 hour or longer. Cut into squares and serve.
Notes
This recipe keeps well in the fridge for about one week if covered with plastic wrap or in a Ziplock bag.