Chocolate Frosted Brownies
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3.2
10 reviews
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Chocolate Frosted Brownies
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Decadent fudgy brownies frosted with a thick chocolate buttercream!
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Ingredients
brownies
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter unsalted
- 3 ounces unsweetened chocolate
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large
- 1 egg large, yolk
- 1 tsp vanilla extract pure
- 1/2 cup semisweet chocolate chips
frosting
- 3/4 cup unsalted butter at room temperature
- 1/2 cup cocoa powder unsweetened
- 1/2 teaspoon salt
- 2 1/2-3 cup powdered sugar sifted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/3 cup Ovaltine any variety
Instructions
- Place a rack in the upper third of the oven and preheat to 350 degrees F. Grease and flour an 8-inch square baking dish and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Bring about 2 inches of water to a boil in a medium saucepan. In a medium, heatproof bowl, add butter and unsweetened chocolate. Place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate. Once melted, remove the bowl from the simmering pot.
- Whisk in brown sugar and granulated sugar. Whisk in eggs, yolk, and vanilla.
- Add the flour mixture all at once to the chocolate mixture. Fold together with a spatula until well incorporated.
- Fold in the chocolate chips. Pour batter into prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted in the center of the brownie comes out clean.
- Remove from the oven and cool completely before frosting. Frost with a half recipe of The Best Chocolate Buttercream Frosting (see below) when cooled. Brownies last, well wrapped, at room temperature for up to five days.
- To make the frosting: In the bowl of an electric mixer fitted with a paddle attachment, cream together butter, cocoa powder, and salt. Mixture will be very thick, but cream for about 3 minutes at medium speed.
- Turn off the mixer, scrape down the sides of the bowl and add the powdered sugar. Turn the mixer on low to incorporate 2 and 1/2 cups powdered sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium-high. Stop the mixer and scrape down the sides of the bowl as necessary. Beat until smooth.
- In a 1-cup measure, stir together cream and Ovaltine. Turn the mixer to medium, and pour the cream in a slow and steady stream until the frosting reaches your desires consistency: smooth, creamy, and spreadable. Add more powdered sugar to adjust consistency.
- Spread or pipe frosting onto cooled cakes, cupcakes or brownies.
Notes
- These over the top decadent brownies are from Joy the Baker Cookbook.
Nutrition Information
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Calories
525kcal
(26%)
Carbohydrates
62g
(21%)
Protein
5g
(10%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
106mg
(35%)
Sodium
223mg
(9%)
Potassium
255mg
(5%)
Fiber
4g
(16%)
Sugar
48g
(96%)
Vitamin A
806IU
(16%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12brownies
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 223mg | 9% |
| Potassium | 255mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 48g | 96% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.2
10 reviews
Average
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