Tuxedo Brownies

A tuxedo brownie is so named for its three layers - super dense, almost black in color because it's so fudgy, brownie, followed by a thick layer of crisp white frosting, and finished with a stylish coating of shiny dark chocolate ganache. These tuxedo brownies, from Cookies and Cups, are among the best I've ever eaten.

Let me get this out of the way immediately. I'm not a huge fan of frosted brownies. In fact, generally, I strongly dislike the frosted brownies sold at grocery stores and some bakeries, with their super sweet, thick layer of buttery buttercream and their super sweet, thick layer of "meh" brownie. These tuxedo brownies are not like those frosted brownies.

I worked as a barista at our on-campus coffee shop during college, and every so often that job would translate to helping cater events on campus. There was a cappuccino brownie we made that was the pinnacle of my brownie experience up until that point, and it's still on my list of top 5 brownies, although I've never actually made the recipe as posted on Epicurious, so no guarantees it will live up to that statement. One of the reasons I have never made those cappuccino brownies for myself is because they were always a bit of a chore to make; great when you're being paid hourly, but hard to rationalize when brownies are so good as they are.

My next layered brownie love was a peppermint patty brownie the Whole Foods in Ann Arbor sold. It had the perfect ratio of dense fudgy brownie to minty frosting to chocolate ganache (I'd always hunt for the pieces in the pastry case with the largest section of frosting). After a few months of perfection, they changed the recipe, and those brownies were never as good.

In spite of my love for both of these triple-layer brownies, this tuxedo brownie from Cookies and Cups is the first I've made since those fondy-remembered cappuccino brownies.

Let's start with the brownie base layer. This recipe could (and should) replace your go-to basic fudgy brownie recipe. These rely on an easy one bowl process that doesn't even necessitate a stand mixer. Splurge on the best chocolate chips (or chunks) you can afford since they contribute so much to the flavor and consistency. That chocolate, four eggs, two forms of sugar, a stick of butter, and just a single cup of flour, the batter is incredibly simple to make. They bake for the amount of time stated (which is sadly often not the case), and after fully cooling they are incredible. Rich and fugdy, with the magical light skin that shatters when you cut pieces from the pan. You won't see that if you're making the tuxedo brownies, because you'll be frosting these.

Next step is the frosting layer. Since I know Caleb hates buttercream, I decided to alter the frosting layer and make it a cream cheese filling. If you'd rather try these tuxedo brownies with buttercream, as originally written, see the recipe notes. I bet Shelly's buttercream frosting is delicious, but it's better for everyone if I'm not the only one eating the pan of brownies and the cream cheese version is very good. Otherwise, room-temperature cream cheese is whipped for about 30-60 seconds (you don't want to overdo it), then you'll add in about 1 cup of powdered sugar, beat until it's mostly incorporated, then drizzle in a spoonful of vanilla extract. Add another ½-1 cup of powdered sugar and beat until the frosting is fluffy.  Spread over the brownies, and place the frosted brownies in the refrigerator to set for 15 minutes.

Finally, you'll make the ganache topping. Place bittersweet chocolate chips (or small slivers if cut from a block) in a small, heatproof bowl. Use a small saucepan to heat the heavy cream over medium heat until it begins to steam and is almost (but not actually) boiling. [Don't try to cut corners and microwave the cream to heat it, because unless you're really lucky/know your microwave well/measure the temperature of the hot cream, you may ruin the sheen of the ganache.] Once the cream is almost boiling, pour it over the bittersweet chocolate, let everything sit for 15 seconds, then stir rapidly (but carefully) until the mixture is smooth. Let the ganache sit and thicken for 5 minutes, then take the frosted brownies out of the refrigerator and spread the chocolate ganache over the top. Return the pan to the refrigerator and let them set for 30 minutes. At this point, the brownies can be served or stored in an airtight container (in the refridgerator) for 4-5 days.

Barely adapted from Cookies and Cups:

Tuxedo Brownies

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Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 32 minutes minutes

Resting/chill time: 4 hours hours

Total Time: 1 hour hour 5 minutes minutes

Servings: 36 bars

Ingredients

Brownies

• 2 cups (350 grams) semisweet chocolate chips Guittard or another high-quality brand is a must here
• ½ cup (1 stick) unsalted butter cut into small pieces
• ¾ cup (165 grams) packed light brown sugar
• ¾ cup (150 grams) granulated sugar
• 4 large eggs room temperature is best
• 2 teaspoons vanilla extract
• ½ teaspoon kosher salt
• 1 cup (137 grams) all-purpose flour

Frosting layer*

• 8 ounces (1 cup) cream cheese at room temperature, cut into small pieces
• 1.5 - 2 cups powdered sugar
• 1 tablespoon vanilla extract or heavy cream

Ganache topping

• 1 cup bittersweet chocolate chips Guittard or another high-quality brand is best
• ½ cup heavy cream

Instructions

Brownies

• Preheat the oven to 325 F. Line a 9 x 13-inch baking dish with parchment paper and coat with cooking spray or grease with butter.
• In a heatproof bowl, microwave the chocolate chips and butter in 30 second intervals, stirring after each time, for about 1.5-2 minutes total, until just melted. You could also do this in a double boiler set over simmering water.
  
• Using a handheld whisk or stand mixer, whisk both sugars into the melted chocolate. Add the eggs, one by one, until combined, then the vanilla and salt. Whisk to combine.
  
• Add all the flour at once and gently mix until just combined.
  
• Pour the brownie batter into the prepared pan and bake for 27-33 minutes in a convection oven or 32-36 minutes in a standard oven. The brownies are done when a toothpick inserted 2 inches from the edge of the pan comes out clean. The center should still look slightly underbaked, with perhaps a single crack or two showing along the top.
  
• Allow the brownies to cool completely in the pan.

Frosting layer:

• In the bowl of a stand mixer (or with a large bowl and a handheld mixer), add the room-temperature cream cheese and beat on medium speed for 30-60 seconds until smooth.
  
• Add about 1 cup of powdered sugar, beat until it's mostly incorporated, then pour in the vanilla extract and beat for another 10-20 seconds
• Add another ½ cup of powdered sugar and beat until the frosting is fluffy. Taste, and adjust with more powdered sugar or a little milk/cream as desired.
  
• Spread over the brownies, and place the frosted brownies in the refrigerator to set for 15 minutes.

Ganache topping:

• Place bittersweet chocolate chips (or small slivers if cut from a block) in a small, heatproof bowl.
  
• Use a small saucepan to heat the heavy cream over medium heat until it begins to steam and is almost (but not actually) boiling. [Don't try to cut corners and microwave the cream to heat it, because unless you're really lucky/know your microwave well/measure the temperature of the hot cream, you may ruin the sheen of the ganache.]
• Once the cream is almost boiling, pour it over the bittersweet chocolate, let everything sit for 15 seconds, then stir rapidly (but carefully) until the mixture is smooth.
  
• Let the ganache sit and thicken for 5 minutes, then take the frosted brownies out of the refrigerator and spread the chocolate ganache over the top.
  
• Return the pan to the refrigerator and let them set for 30 minutes.
  
• At this point, the brownies can be served or stored in an airtight container (in the refrigerator) for 4-5 days.

Notes

If you prefer buttercream over cream cheese frosting, follow the original buttercream frosting recipe for the middle layer:

Combine 1 stick (½ cup) room-temperature butter with 3 cups powdered sugar in a stand or handheld mixer, beat at medium speed for a minute or two. Add 2 tablespoons heavy cream, beat at medium speed for another minute to combine.