Triple Rich Brownies

Three-layer brownies take the standard pan brownie and turn it into something closer to a candy bar. The bottom is a fudgy unsweetened-chocolate and pecan brownie. The middle is a soft vanilla buttercream made with whipping cream. The top is a thin chocolate glaze that sets to a glossy snap when chilled.

Each layer needs to cool before the next goes on, so build in fridge time. Rushing it means buttercream soup running off the warm base.

Chef Tips

• Melt the chocolate and butter low and slow with constant stirring. Chocolate scorches the second the heat creeps too high.
• Toast the pecans for 6 to 8 minutes before chopping. The flavor difference between raw and toasted is night and day.
• Spread the buttercream while the brownie is fully cool but the kitchen is warm. Cold base plus warm icing means easy spreading without tearing the surface.
• Drizzle the top chocolate from the tip of a spoon for thin, crackly lines, or pour and tilt the pan for a smooth solid top.
• Cut with a hot dry knife. Wipe the blade between slices for clean edges instead of dragged buttercream.

Variations

• Skip the butterscotch chips and sprinkle flaky sea salt on the chocolate top instead.
• Add 1 teaspoon instant espresso powder to the brownie batter to deepen the chocolate flavor.
• Swap pecans for toasted hazelnuts and spread Nutella under the buttercream layer for a gianduja take.