I tore it out of a Wonder Time magazine almost a year ago, stuck it in my recipe binder, then haven’t had the occasion to try it. It’s definitely not your average, everyday brownie, and even the girl who shared the recipe said it turns regular brownies into wheat toast. I believe it. It’s the browned butter, I’m telling you!!
So, for the big game (sniff, sniff–our team lost), I decided to give them a try. They are FABULOUS. Truly. Three layers of rich goodness. I’m usually a warm-out-of-the-oven-as-gooey-as-possible brown girl, so even though it said that these brownies are better chilled, I didn’t believe it.
I do now. It makes a world of difference. I also cut them into very small pieces–only about 1 inch squares, but they are so rich, it’s actually the perfect size.
I actually found the recipe online, so click HERE for the recipe.
*For the glaze, I did use semi-sweet chocolate baking chocolate, even though it said not to. I love chocolate, but I’m more of a milk chocolate girl. I loved it that way, but if you’re a dark chocolate lover, you’ll probably want to follow the recipe as written.