Chocolate Fudge Brownies with Chocolate Buttercream Frosting

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Chocolate on chocolate is never a bad thing, but it’s especially delicious where these chocolate fudge brownies with chocolate buttercream frosting are involved.
Yield: 1 8×8-inch pan

Ingredients

For the brownies

  • ¾ cup AP flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup butter
  • 3 oz unsweetened chocolate
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ½ cup semisweet chocolate chips

For the buttercream

  • ¾ cup unsalted butter, at room temperature
  • ½ cup unsweetened cocoa powder
  • ½ tsp salt
  • 2½ to 3 cups powdered sugar, sifted
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • scant ½ cup heavy cream
  • ⅓ cup ovaltine powder (or other malted milk powder)

Directions

For the brownies

  1. Place a rack in the upper third of the oven and preheat to 350. Grease and flour an 8-inch square baking dish and set aside.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. Bring about 2 inches of water to a boil in a medium saucepan. In a medium, heatproof blowl, add butter and unsweetened chocolate. Place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate. Once melted, remove the bowl from the simmering pot. Whisk in brown and granulated sugars. Whisk in eggs, yolk and vanilla. Add the flour mixture, all at once, to the chocolate mixture. Fold together with a spatula until well incorporated. Fold in the chocolate chips.
  4. Pour batter into prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted in the center of the brownie comes out clean. Remove from the oven and cool completely before frosting.
  5. Frost with a half recipe of the chocolate buttercream frosting when cooled. Brownies will last, well wrapped, at room temperature for up to 5 days.

For the buttercream

  1. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, cocoa powder, and salt. Mixture will be very thick but cream for about 3 minutes on medium speed.
  2. Turn off the mixer. Scrape down the sides of the bowl and add in 2½ cups powdered sugar. Turn the mixer on low to incorporate the sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium-high. Stop the mixer and scrape down the sides of the bowl as necessary. Beat until smooth.
  3. In a 1-cup measure, stir together cream and ovaltine. Turn the mixer to medium and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy and spreadable. Add more powdered sugar to adjust consistency. Spread onto brownies. Frosting will last, well wrapped, in the refrigerator for 5 days.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach