Looking for another brownie recipe to add to your repertoire? These brownies are it - chewy, fudgy, and topped with a generous amount of frosting! There's almost a full pound of chocolate in them!
The neighbors invited us over for dinner one evening, and I knew I had to bring something that everyone would enjoy. I remember seeing these brownies on Ashley's blog and thought that they would be perfect to share.
I loved how chocolate-y these brownies turned out. The brownies alone were decadent and fudgy enough on their own, but once I slathered a generous layer of chocolate frosting on top, it took the brownies up a level. Don't skimp on the chocolate in this - by using a good quality chocolate, your brownies will also turn out irresistible.
Ultimate fudgy frosted brownies
- 1 cup + 2 Tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 8 ounces dark chocolate, chopped
- 3 ounces unsweetened chocolate, chopped
- 1 cup unsalted butter (2 sticks), cut into 1 inch pieces
- 1 and 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 5 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 3 Tablespoons honey
- 1 stick (8 Tablespoons) unsalted butter, at room temperature
- 1/3 cup unsweetened cocoa powder
- Pinch of salt
- 1 and 1/3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoon heavy cream
Preheat your oven to 350 degrees F. Generously line and grease a standard 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 microwave-safe bowl, melt the chopped chocolate and butter in 30 second increments. Stir until the mixture is uniform and glossy. Add in the sugars and mix well. Then add in the eggs, one at a time, until each one is fully incorporated before adding the next. Then add the vanilla and honey and mix until just combined. Do not overmix this. Gently fold in the dry ingredients.
Transfer the batter to your prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center yields a few moist crumbs.
Allow the brownies to cool. Prepare the frosting in the meantime.
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 on medium speed until light and fluffy, about 2 minutes. Turn the mixer to low and add in the salt and cocoa powder. Then add in the powdered sugar. Add the vanilla and cream and beat on medium speed for 2-3 minutes. If the frosting looks too thick, add more cream; if it looks too runny, add more powdered sugar.
Frost the brownies by spreading on a layer of frosting on top of the cooled brownies.
Leftover brownies (if there are any!) should be stored in an airtight container in the refrigerator and will last for about 3 days.
Yield: One 9"x13" pan; about 24 brownies (or more, depending upon how big you slice them)
Source: Baker by Nature