Wednesday, August 6, 2014

Dark chocolate fudge brownies with dark chocolate frosting

I already have a favorite brownie recipe. So what am I doing making another recipe? To fulfill my never-ending chocolate craving, of course. There are just some days when I want nothing but chocolate. Not salted chocolate, mind you, but chocolate upon chocolate (if you want a brownies with a variety of chocolate, try these insane quadruple chocolate brownies). I found this dark chocolate brownie recipe with a dark chocolate frosting and knew that I needed to try it. Chocolate on top of chocolate? Yes!

A fair warning that the frosting set on top of the warm brownies pretty quickly. I don't like to waste frosting, so the final bits of frosting that I scraped from my saucepan didn't melt smoothly on top of the brownies like I had hoped (they stayed in a clump).

Believe it or not, these brownies were a bit *too* sweet for me. Next time I make these, I will reduce the amount of sugar in the frosting and in the brownies. Otherwise, the brownies were nice and chocolate-y with a hint of coffee flavoring, and the luscious frosting on top was the perfect way to satisfy my chocolate craving. My husband really enjoyed these and it pained him to have to give the extras away.

Dark chocolate fudge brownies with dark chocolate frosting
Brownies
  • 1 and 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 2 TBSP unsweetened cocoa powder (preferably dark cocoa powder)
  • 11 ounces dark chocolate chips
  • 8 ounces (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon instant espresso powder
  • 1 and 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 5 room temperature eggs
  • 2 teaspoons vanilla extract
Frosting
  • 6 TBSP milk of choice
  • 6 TBSP unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 8 ounces dark chocolate chips
  • 1/2 teaspoon vanilla extract
Directions
Preheat your oven to 350 degrees F.

Generously grease a 9"x13" baking pan and set aside.

In a medium sized bowl, whisk together the flour, salt and cocoa powder. Set aside.

In a large heatproof bowl (set over a double boiler or placed in the microwave), heat up the dark chocolate chips, butter and espresso powder. Mix until well combined.

Add the sugars and mix well. Add 3 of the eggs and mix until just combined - do not over mix. Then add the remaining 2 eggs and the vanilla and also mix until just combined.

Slowly add the dry ingredients and using as few strokes as possible, mix until no flour streaks remain.

Transfer the batter to your prepared baking pan and bake in your preheated oven to 30 minutes or until a toothpick inserted in the center comes out clean.

As soon as you take the brownies out of the oven, start the frosting. Melt the milk, butter and sugar over medium heat in a small to medium saucepan. Allow the mixture to come to a rolling boil and cook for an additional 30 seconds. Take the saucepan off the heat and stir in the chocolate chips and vanilla. Stir until the chocolate chips have melted and you have a smooth frosting..

Immediately spread the frosting on top of the warm brownies. Allow the brownies and frosting to cool completely before cutting and serving.

Brownies should be stored in an airtight container in the refrigerator and will keep for several days.

Yield: One 9"x13" pan; about 24 brownies

Source: Gonna Want Seconds

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