Layered Brownies

Brownies:.

Heat oven to 300°F.

Butter a 9-by-13 inch pan and line it with buttered parchment (or wax) paper cut to fit the bottom of the pan.

Melt one stick of butter and 6 ounces chocolate in a small pan over low heat, or in a double boiler.

Remove from heat.

While mixture cools, beat together the sugar, eggs, and salt for 8 minutes.

Fold in the chocolate mixture, then the flour and one teaspoon vanilla.

Pour batter into prepared pan.

Bake until mixture pulls away from sides of the pan, about 30 minutes.

Cool thoroughly, about an hour and a half.

Frosting:.

After brownies have cooled for an hour, melt a stick of butter over low heat until it's medium brown, about 25 minutes.

Remove from heat.

Immediately beat in the confectioners sugar, heavy cream, and 2 teaspoons vanilla.

Frost the brownies with this mixture while it's still warm.

Cool to room temperature, about 15 minutes.

Glaze:.

While frosting cools, melt together 3 tablespoons butter and 4 ounces unsweetened chocolate in a small pan over very low heat, or in a double boiler.

Pour over the white icing. (The best way is to pour the chocolate on and tilt the pan back and forth until covered).

When glaze has hardened (it will take an hour or two), cut brownies into squares. (It's easiest to do this neatly while the brownies are room temperature).

Chill brownies thoroughly. They're much better cold.