Best Double Frosted Brownies

These are not your average brownies. They are a three-layer affair, which is where the double frosted name comes from. A fudgy brownie base gets crowned with a vanilla buttercream and then a glossy chocolate glaze.

The base leans on unsweetened chocolate, which gives a deep, almost bittersweet brownie that stands up to the sweet layers above, with chopped pecans folded in for crunch.

The middle layer is a clever one: a buttercream made with a little instant vanilla pudding, which keeps it smooth and helps it set firm in the fridge rather than staying soft.

The crowning glaze is just melted chocolate chips, butter and water, poured on while pourable and chilled to a shiny shell.

Patience is the only real trick. Chill each layer until firm before adding the next, so they stay distinct and slice into clean, three-striped squares.

Pro Tips

• Cool the brownie base completely before frosting, or the warm surface melts the buttercream into a mess.
• Chill the pudding buttercream until firm before pouring the glaze, so the two layers stay separate.
• Let the glaze cool slightly so it is spreadable but not hot, then chill the whole pan before cutting for clean edges.

Variations

• Use walnuts in place of pecans, or leave the nuts out.
• Add a little peppermint or coffee extract to the buttercream for a flavored middle layer.
• Scatter flaky salt or chopped nuts over the glaze before it sets.