Chocolate Frosted Brownies
User Reviews
4.5
Chocolate Frosted Brownies
Description
These Chocolate Frosted Brownies start with melting together butter and unsweetened chocolate, blending in granulated and brown sugars, eggs, vanilla, and dry ingredients including flour, baking powder, and salt. Semisweet chocolate chips fold into the batter add bursts of melted chocolate inside the rich texture. The brownies bake in an 8-inch square pan until a knife inserted shows a few moist crumbs, ensuring a chewy, fudgy consistency.
Once cooled, the top is covered with a smooth cocoa butter frosting made by creaming butter with cocoa powder, vanilla, powdered sugar, and milk to loosen. The frosting adds a creamy sweetness that complements the dense chocolate base.
The recipe notes that doubling the batch for a larger pan is possible, adjusting baking times accordingly to avoid overcooking. Using foil-lined pans with overhang aids in removing the brownies for neat slicing.
Ingredients
For the Brownies:
- ½ cup butter
- ½ cup unsweetened chocolate chopped
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large egg
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Frosting:
- 6 tablespoons butter at room temperature
- ¼ cup cocoa powder unsweetened
- ⅛ teaspoon salt
- 1 ¼ cups powdered sugar
- ½ teaspoon vanilla extract
- 3-5 tablespoon milk or cream
Instructions
- 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.
Notes
- This recipe can be doubled for a 9x13-inch pan; reduce baking time slightly and monitor doneness carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Brownies (8X8-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Brownie | |
| Calories | 265kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 50mg | 17% |
| Sodium | 183mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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