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Brownies:.
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Heat oven to 300F.
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Butter a 9-by-13 inch pan and line it with buttered parchment (or wax) paper cut to fit the bottom of the pan.
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Melt one stick of butter and 6 ounces chocolate in a small pan over low heat, or in a double boiler.
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Remove from heat.
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While mixture cools, beat together the sugar, eggs, and salt for 8 minutes.
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Fold in the chocolate mixture, then the flour and one teaspoon vanilla.
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Pour batter into prepared pan.
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Bake until mixture pulls away from sides of the pan, about 30 minutes.
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Cool thoroughly, about an hour and a half.
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Frosting:.
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After brownies have cooled for an hour, melt a stick of butter over low heat until it's medium brown, about 25 minutes.
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Remove from heat.
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Immediately beat in the confectioners sugar, heavy cream, and 2 teaspoons vanilla.
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Frost the brownies with this mixture while it's still warm.
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Cool to room temperature, about 15 minutes.
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Glaze:.
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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.
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Pour over the white icing.
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(The best way is to pour the chocolate on and tilt the pan back and forth until covered).
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When glaze has hardened (it will take an hour or two), cut brownies into squares.
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(It's easiest to do this neatly while the brownies are room temperature).
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Chill brownies thoroughly.
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They're much better cold.
