Description
Thick and fudgy Chocolate Frosted Brownies topped with a thick layer of chocolate buttercream frosting.
Ingredients
- FOR THE BROWNIES:
- 4 Tablespoons Unsalted Butter
- ¼ cups Granulated Sugar
- ¼ cups Light Brown Sugar
- 1-½ cup Semi-Sweet Chocolate Chips
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- ½ cups All-purpose Flour
- ¼ teaspoons Salt
- FOR THE FROSTING:
- 1 stick Unsalted Butter, Softened
- 5 Tablespoons Unsweetened Cocoa Powder
- 1-½ cup Confectioners Sugar
- ¼ cups Silk Soy Milk
- ½ teaspoons Vanilla Extract
Preparation
For the brownies:
Preheat oven to 350ºF. Line a 9 x 9 or 8 x 8 pan with aluminum foil. Lightly spray with cooking spray or grease with butter. Set aside.
Add butter and both sugars to a medium saucepan and stir until melted. Take off heat and stir in chocolate chips until melted.
Add eggs and vanilla to a medium bowl. Whisk to combine. Stir 1 teaspoon of the chocolate mixture into the egg mixture to temper the eggs. Add the rest of the chocolate mixture to the egg mixture and whisk to combine.
In a large bowl, add flour and salt. Add chocolate mixture to the dry ingredients and fold gently. Do not over-mix.
Add batter to the prepared pan and bake for 25–30 minutes or until the top is set and a toothpick comes out clean. Take out of the oven and allow the brownies to cool completely before taking them out of the pan.
Frost the brownies with the chocolate buttercream frosting. Cut into 9 brownies. (If you are having trouble cutting the brownies place in the fridge for the icing to harden up. This will make them easier to cut.)
For the chocolate buttercream frosting:
Add butter to a stand mixer with the whisk attachment. Beat until fluffy. Add in cocoa powder, confectioners sugar, milk and vanilla extract. Beat until thick and creamy. If frosting is too thick, add more milk; if it is too runny, add more powdered sugar.
Set aside until ready to frost brownies.
