A dense and fudgy brownie is topped with a luscious chocolate frosting. Ooh la la!
Keyword: Bars, Brownies
Author: Eva Bakes
½cup (1 stick)unsalted butter
3ouncessemi-sweet chocolatefinely chopped
¾cupsemi-sweet chocolate chips
6Tablespoonsunsalted butterroom temperature
¼cupunsweetened cocoa powder
1 and ¼cuppowdered sugar
3-5Tablespoonsheavy cream or milk
Make the brownies
Preheat your oven to 350 degrees F. Generously grease or line a standard 8"x8" baking pan and set aside.
Place the chopped chocolate and butter in a large microwave-safe bowl. Place in the microwave and heat in 30 second increments until fully melted. Mix well. Add in the sugars and continue to mix well. Then add the eggs and vanilla and mix. Fold in the flour, baking powder, and salt and mix until a few dry streaks remain. Finally, fold in the chocolate chips until everything just comes together.
Transfer the batter to your prepared baking pan and bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the brownies to cool completely before frosting.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, cocoa powder, and salt together on medium speed until smooth, about 2-3 minutes. Turn the mixer down to low and slowly add in the powdered sugar. Add the vanilla and milk and mix well. If the frosting seems too stiff, add more milk/cream. If it appears too thin, add more powdered sugar.
Using an offset spatula, spread the frosting on top of the brownies and smooth the tops. Decorate with additional chocolate chips, with sprinkles or candies as desired. Brownies should be stored, covered, in the refrigerator until ready to serve.
Leftovers (ha!) should be stored, covered, in an airtight container in the refrigerator and will last for several days. Unless you live with me.Source: Mel's Kitchen Cafe