Frosted Chocolate Brownies: Brownie Recipe (2024)

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Chocolate lovers: you cannot find a much richer recipe than FrostedChocolate Brownies.

This decadent chocolate bar concoction has a brownie basetopped with fudgy, dense frosting. The end result is a thick, layered brownie.

Just because they’re baked in a square pan, don’t be fooledinto thinking the recipe won’t yield many cookies. The brownies are so thickthat you may find it best to cut them in 1” by 1” bars.

Ingredients

Brownies

1 cup (2 sticks) butter or margarine

4 ounces unsweetened chocolate

2 cups granulated sugar

4 eggs

1 ½ teaspoons vanilla extract

1 ¼ cup all-purpose flour

2 tablespoons cocoa powder

¼ teaspoon baking powder

Frosting

½ cup (1 stick) butter or margarine

Directions

Preheat oven to 325º F. Lightly grease a 9 x 9 baking pan.
In a medium bowl, combine flour, cocoa powder, and bakingpowder. Set aside.
In a small saucepan on low heat, melt 1 cup butter ormargarine together with 4 ounces unsweetened chocolate. Allow mixture to cool.
In a separate mixing bowl using a whisk, beat eggs for 1 minuteuntil well mixed. Add in sugar and whisk for 1 minute until combined. Pour inchocolate mixture and vanilla. Whisk until batter is smooth. Whisk in dryingredients (or use a wooden spoon if mixture gets too thick to whisk), a bitat a time, mixing until all particles of flour are absorbed into the batter.
Pour mixture into prepared pan and spread it evenly with anoffset spatula until the surface is smooth.
Bake for 32-38 minutes or until just set. A toothpick ortester need not come out clean. Do not over bake.
Meanwhile, prepare frosting so that it is ready as soon asthe brownie layer is baked. In a medium bowl, combine powdered sugar and salt.Set aside.
In a medium saucepan on low heat, melt 1 stick butter ormargarine and 2 ounces unsweetened chocolate. Stir until smooth. Remove themixture from the heat and allow it to cool.
Using an electric mixer on low speed, combine powderedsugar mixture and chocolate mixture together. Add milk, cream, and vanillaextract. Beat slowly, scraping sides of bowl continually, until frosting iscreamy and well mixed.
Remove the brownies from oven. Immediately place largedollops of frosting on the hot brownie base. Spread the frosting carefully,using an offset spatula, keeping the brownie layer intact.
Allow brownies to cool completely on a wire rack, about 3-4hours.
Use a small, sharp knife to cut brownies into bars. Cut thecake into four quarters; then cut each quarter into four squares or even 16wafers, since brownies are quite thick.
Store Frosted Chocolate Brownies loosely covered at room temperature or in therefrigerator.

Special Baking Tipsfrom The Elf

As you prepare Frosted Chocolate Brownies, you may choose tomelt the butter and chocolate for the brownie layer in the microwave, ratherthan on the stove top. To do so, set the butter and chocolate in amicrowave-safe dish. Cook for 20-30 seconds on high. Stir the mixture. Repeatthe process until the butter and chocolate have melted and are thoroughly mixedtogether. Do not overcook.
Do not beat the frosting on high speed or it will becomeairy and fluffy, rather than creamy and dense.
Use as deep a pan as possible, preferably 2” or deeper.

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