Pixelated Crumb

Ingredients

For the Brownies:
• 2/3 cup (85 grams) flour
• 2 tablespoons dark or dutch processed cocoa powder
• 1/2 teaspoon salt
• 6 ounces bittersweet chocolate, chopped
• 1/2 cup (1 stick or 113 grams) unsalted butter, cut into cubes
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup light (110 grams) brown sugar, packed
• 2 large eggs, at room temperature, lightly beaten
• 1 teaspoon vanilla extract
For the Cream Filling:
• 1/4 cup (85 grams) light corn syrup
• 2 tablespoons (30 grams) unsalted butter, room temperature
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups (192 grams) powdered sugar
• drop of yellow food coloring (optional)
For the Glaze:
• 3 ounces (75 grams) bittersweet chocolate, chopped
• 2 tablespoons (30 grams) unsalted butter, cut into cubes

Instructions

Make the Brownies:
1. Preheat oven to 350ºF (175ºC). Line the bottom and sides of an 8-by-8-inch pan with 2 pieces of intersecting parchment paper, leaving a slight overhang on all sides (they will be forming a cross in the middle so all sides of the pan are covered).
2. Sift together the flour, cocoa, and salt in a small bowl and set aside.
3. Melt the chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat. Whisk in sugars and stir until dissolved and mixture has cooled slightly.
4. Whisk in the eggs and vanilla extract until just combined (don't overmix!). Sprinkle the flour mixture over the top and fold in to chocolate mixture using a large rubber spatula until just incorporated. Pour into the prepared pan.
5. Bake for 20 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely.
Make the Cream Filling:
6. Beat together the corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add the powdered sugar, a little bit at a time, mixing until creamy. Pour 3/4 of the cream mixture on top of cooled brownies and spread into an even layer. Add a drop or two of yellow food coloring to remaining cream mixture and stir until it is evenly colored. Drop dollops of yellow cream on top of white layer, and then swirl gently with a spatula. Refrigerate for at least 2 hours or until set.
Make the Glaze:
7. Gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cream filling, carefully spreading into a thin, even layer. Return to refrigerator and chill until set, at least 30 minutes, or overnight if possible (brownies are best when chilled overnight).
8. Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan. Using a large sharp knife, cut into 2-inch squares. Brownies will keep, refrigerated in an airtight container, for up to 5 days.