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Chocolate Brownies with Chocolate Frosting

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Warm, fudgy brownies topped with rich chocolate frosting, perfect for any occasion.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 16 squares 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1/2 cup unsalted butter, cut into smaller pieces
  • 2 (4-ounce) semi-sweet chocolate bars, coarsely chopped
  • 3/4 cup granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2/3 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1 and 1/2 cups confectioners’ sugar
  • 1/3 cup unsweetened cocoa powder (for frosting)
  • 3 tablespoons heavy cream or milk, slightly warm (for frosting)
  • 1/2 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Make the melted chocolate base. In a heatproof bowl, combine the cut 1/2 cup unsalted butter and the coarsely chopped 2 (4-ounce) semi-sweet chocolate bars. Melt in the microwave in 20-second increments, stirring between intervals, or melt gently over low heat on the stove. Stir until smooth, then let it cool for 5 minutes.
  2. Prepare the pan and oven. Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang to lift the brownies out when cool.
  3. Add the sugars. Whisk the 3/4 cup granulated sugar and 1/4 cup packed brown sugar into the cooled chocolate and butter mixture until well combined and slightly glossy.
  4. Mix in eggs and vanilla. Add the 3 large eggs and 1 teaspoon pure vanilla extract, mixing until fully incorporated and the batter looks uniform.
  5. Combine dry ingredients. In a separate bowl, whisk together the 2/3 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, and 1/4 teaspoon salt.
  6. Fold dry into wet. Gradually fold the dry mixture into the wet chocolate mixture until no streaks of flour remain. Do not overmix to keep the brownies tender.
  7. Add chips and bake. Gently fold in the 1 cup semi-sweet chocolate chips, then spread the batter evenly in the prepared baking pan. Bake for 32 to 35 minutes, or until the top appears set and a toothpick inserted near the center comes out with a few moist crumbs.
  8. Cool completely. Remove the pan from the oven and place on a wire rack. Let the brownies cool completely in the pan before frosting.
  9. Make the frosting. In a mixing bowl, beat the 1/2 cup softened unsalted butter until creamy. Add the 1 and 1/2 cups confectioners’ sugar, 1/3 cup unsweetened cocoa powder, 3 tablespoons slightly warm heavy cream or milk, 1/2 teaspoon pure vanilla extract, and a pinch of salt. Beat until smooth and well combined.
  10. Frost and serve. Once the brownies are completely cooled, spread the frosting evenly over the top, cut into squares, and serve.

Notes

Let the brownies cool completely before frosting to prevent the frosting from melting. Store unfrosted brownies for up to 1 week at room temperature.

Nutrition

Find it online: https://daytasty.com/chocolate-brownies-with-chocolate-frosting/