Frosted Brownies
Our Frosted Brownies recipe features moist, chewy, and fudgy Brownies chock full of chocolate flavor topped with a to die for homemade Chocolate Buttercream frosting. Yum, yum, yum!
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Cocoa Powder
- 1 teaspoon Salt
- 12 oz. Semi-Sweet Chocolate Bar
- 1 cup Butter (Sweet, Cream Salted)
- 1 cup Granulated Sugar
- 1 cup Brown Sugar (packed)
- 6 Large Eggs
- 4 teaspoon Vanilla Extract
- 1 cup Chocolate Chips
- 1 batch The Best Chocolate Buttercream Frosting
Instructions
- Add the flour, salt, and cocoa powder to a bowl.
- Whisk together the dry ingredients until combined and set aside.
- Give a rough chop to the semi-sweet chocolate bar.
- Place the chocolate pieces in a microwave-safe bowl along with the butter which should be cubed for easy melting.
- Place the bowl in the microwave for 20 seconds. Remove and stir. Microwave for another 20 seconds. Continue until the chocolate is nearly, but not completely melted. This will help to make sure that the chocolate doesn't seize due to overheating.
- Stir the chocolate and butter mixture until the last of the chocolate pieces have melted and it is completely smooth.
- Add the sugars to the melted chocolate mixture.
- Stir with a spoon until completely combined.
- Add the eggs, one at a time. Stirring thoroughly after each egg is added.
- Add the vanilla extract and stir until combined.
- Add the dry ingredients, and mix until just combined.
- Fold in the chocolate chips.
- The brownie batter is now ready for baking.
- Line a 9x13" baking pan with parchment paper.
- Pour the brownie batter into the lined baking pan.
- Spread the brownie batter evenly in the baking pan.
- Bake the brownies in an oven preheated to 350 degrees for 30-32 minutes. Do not overbake.
- Whip up a batch of our The Best Chocolate Buttercream Frosting.
- Scoop the Chocolate Frosting onto the brownie pan only once the brownies have completely cooled.
- Smooth the frosting over the brownies.
- Use the parchment paper flaps to remove the Frosted Brownies from the pan. Cut brownies into individual pieces.
Notes
What kind of chocolate should I use?
This Brownie recipe uses three types of chocolate ... cocoa powder, baking chocolate, and chocolate chips. We use Semi-Sweet Baking Chocolate Bars and Semi-Sweet Chocolate Chips and Hershey's Unsweetened Cocoa Powder. If you want a REALLY chocolatey brownie you could use Dark Chocolate Baking Bars and Dutch-process Cocoa Powder.
A note about the Chocolate Chips.
We add 1 cup of Chocolate Chips in this recipe, we think this is the ideal amount. Any more than that and we feel like the brownies start to taste too much like a chocolate chip and not enough like a brownie. This ingredient can be adjusted to your taste ... leave them out altogether or increase the amount up to 1 1/2 cup. Let your tastebuds be your guide.
How do you know when the brownies are done?
It is tricky to know when Fudge Brownies are done. You want them to moist and chewy, so it is best to err on the side of under-done. You can't really use the toothpick method because of the melted chocolate chips inside the brownies so if the top looks done and has some cracks, we pull the brownies out of the oven somewhere at somewhere between 30-32 minutes.
How long will the Brownies last?
Brownies taste best at room temperature and will stay fresh stored at room temperature in an air-tight container for 3-4 days. You can refrigerate them if you want to extend that time up to one week but we suggest you remove the brownies from the refrigerator about an hour before you are going to serve them. You can freeze these brownies for up to 3 months.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!