Imagine me sleeping away in my king-size bed in blissful slumber when all of a sudden I’m jolted out of my deep sleep to the shocking awareness that I do not have a chocolate frosted brownie recipe in my files.
The travesty! (I cannot be sure, after the fact, that it was truly this manifestation that awoke me or the reverberating snores of my dear, sweet bear of a husband; regardless, both scenarios caused me a moment of panic.)
This chocolate frosted brownie shortage has kept me up at night for the last couple of weeks. Really.
Whether that speaks of deeper issues, I know not, but the truth is, it needed to be rectified and soon.
So I set to work getting the best chocolate frosted brownie to share with you. I have made no less than five or six recipes in the last week or so.
I’m a bit sick of chocolate frosted brownies, I’m not going to lie, but you just have to have a go-to chocolate frosted brownie recipe. You just have to.
The good news is that I have it! The one! This was the winning combination of brownie and frosting.
The brownies are dense and chewy and deliciously wild with chocolate flavor while the ethereal frosting adds a wonderful delicate, creamy chocolate layer.
I’m sure I’ll be over my chocolate frosted brownie overload by tomorrow at the latest. I can’t stay away from these babies too long.
Now, I’m losing sleep over what recipe conundrum will wake me up next. Food blogging therapist needed immediately.
Chocolate Frosted Brownies
For the Brownies:
- 1/2 cup butter
- 3 ounces unsweetened chocolate chopped (about 1/2 cup)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Frosting:
- 6 tablespoons butter, at room temperature
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3-5 tablespoon milk or cream
- Preheat the oven to 350 degrees F. Line an 8-inch-square baking dish with foil, letting the excess hang over the edges (this helps to make “handles” for lifting out the brownies after they have cooled). Lightly grease the foil; set aside.
- In a medium-size microwave-safe bowl, combine the chocolate and butter for the brownies. Microwave for 1-minute increments at 50% power, stirring in between, until the chocolate and butter are melted and smooth. Whisk in the granulated and brown sugars. Whisk in the eggs and the vanilla extract. Add the flour, baking powder and salt. Fold the dry ingredients into the chocolate mixture with a rubber spatula until combined. Stir in the chocolate chips.
- Pour the batter into the prepared pan and bake for 25-30 minutes, until a thin knife or toothpick inserted in the center comes out clean or with a few moist crumbs. Remove the brownies from the oven and allow them to cool completely.
- For the frosting, using an electric mixer (handheld or stand mixer), cream together the butter, cocoa powder, and salt on medium speed for about 2-3 minutes. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed to incorporate the sugar. Add the vanilla and milk, starting with a couple tablespoons and adding more as needed to adjust the consistency. Increase the mixer speed to medium-high, beating until smooth and fluffy.
- Spread the frosting onto the cooled brownies. Store the brownies in an airtight container, or tightly wrapped, at room temperature or in the refrigerator (I highly, highly, highly prefer my brownies chilled in case you care) for 3-5 days.
Note: This recipe can be doubled for a 9X13-inch pan. Bake for about 5 minutes less than the recipe states below and increase as needed while you check for doneness (cause there’s nothing worse than an overcooked brownie).
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