TUXEDO BROWNIES

Ingredients

• 1/2 cup salted butter
• 4 oz (112 g) bittersweet or dark chocolate, chopped
• 1 cup granulated sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 2 large eggs, lightly beaten
• 3/4 cup all-purpose flour
• 1 cup packed golden brown sugar
• 1/4 cup salted butter, melted
• 1 tsp vanilla
• 1/2 tsp salt
• 2 large eggs, lightly beaten
• 3/4 cup all-purpose flour
• 3/4 cup whipping cream
• 2 cups semi-sweet chocolate chips
• 1 tbsp corn syrup

Directions

1. Combine 1/2 cup butter and chocolate in a microwave-safe bowl. Microwave, uncovered, on low (20% power), stirring frequently, for 3 – 4 minutes or just until mixture is smooth. Add sugar, 1 tsp vanilla and 1/2 tsp salt; stir to combine. Stir in 2 beaten eggs. Add 3/4 cup flour and stir to combine. Spread chocolate mixture in into a 9x13 inch baking pan lined with non-stick foil that overhangs by 2 inches. Refrigerate for 15 – 30 minutes.
2. Preheat oven to 350°F. Remove pan from refrigerator.
3. Combine brown sugar, melted butter, 1 tsp vanilla, 1/2 tsp salt and 2 beaten eggs in a bowl. Add 3/4 cup flour and stir to combine. Spread brown sugar mixture over chocolate mixture in pan.
4. Bake until a cake tester inserted in centre comes out clean, about 30 minutes. Do not overbake.
5. To prepare chocolate glaze, place cream in a microwave-safe bowl. Microwave, uncovered, on high (100% power), until steaming and just beginning to boil, about 1 minute. Add chocolate chips and let stand for 1 minute. Stir until chocolate is melted and mixture is smooth. Stir in corn syrup. Spread chocolate glaze over warm brownies. Cool completely in pan on a rack.
6. Refrigerate for 1 hour before cutting. Using foil as an aid, lift brownies from pan and cut into squares. May be frozen.