You will want to cut these into small portions because these brownies are very rich.
Layered Brownies
1/2 cup (1 stick) unsalted butter
6 ounces unsweetened chocolate
2 cups sugar
4 large eggs
1/8 teaspoon salt
1 cup flour
1 teaspoon vanilla
Frosting
1/2 cup (1 stick) unsalted butter
2 cups confections sugar
1/4 cup heavy cream
2 teaspoons vanilla
Glaze
3 tablespoons unsalted butter
4 ounces unsweetened chocolate
Brownies: Heat oven to 300 degrees. Butter a 9x13 pan. Melt the stick of butter and chocolate in a small pan over very low heat. Remove from heat. While the mixture cools, beat together the sugar, eggs, and salt for 8 minutes. Fold in the chocolate mixture, then the flour and vanilla. Pour batter into the prepared pan and bake until the mixture pulls away form the sides of the pan, about 30 minutes. Cool thoroughly, about an hour and a half.
Frosting: After the brownies have cooled for an hour, melt the butter over low heat until it's medium brown, about 25 minutes. Remove from heat. Immediately beat in the confectioners sugar, heavy cream, and vanilla. Frost the brownies with this mixture while it's still warm. Cool to room temperature, about 15 minutes.
Glaze: While the frosting cools, melt together the butter and unsweetened chocolate in a small pan over very low heat. Pour over the white icing. (The best way to do this is to pour the chocolate on and tilt the pan back and forth until covered.) When the glaze has hardened -it will take an hour or two- cut the brownies into squares. (It is easiest to do this neatly while the brownies are at room temperature.) Chill brownies thoroughly. They're much better cold.
