What can I say about these brownies?
Maybe that I love them, and that I may
or may not have an awfully bad addiction to them!
The frosting on these is the creamiest & lightest chocolate buttercream frosting I've ever tried! I accidentally eat a few spoonfuls before it makes it on the brownies every time! Accidents do happen you know.
Chocolate Fudge Brownies
Recipe adapted from Joy the Baker Cookbook
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
4 oz. unsweetened chocolate (chopped into chunks)
1 cup brown sugar, packed
1 cup sugar
2 egg yolks
2 teaspoons vanilla
1 cup chocolate chips (milk or semisweet)
3/4 cup unsalted butter, softened
1/2 cup cocoa powder
1/2 teaspoon salt
2 1/2 to 3 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla
scant 1/2 cup heavy cream
1/3 cup malted milk powder
Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray and set aside.
Mix flour, baking powder and salt in a medium sized bowl and set aside.
In a large microwave safe bowl add butter and unsweetened chocolate. Heat in microwave for 30 second intervals, stirring in between, until melted.
Whisk the sugars, eggs, yolks, and vanilla into the butter/chocolate mixture. Add the flour mixture and fold together with a spatula until well incorporated. Fold in the chocolate chips.
Pour batter into pan & bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Cool completely before frosting.
Cream butter, cocoa powder and salt for about 3 minutes on medium speed. Scrape the sides of the bowl and then add 2 1/2 cups of the powdered sugar, milk and vanilla. Beat until smooth.
In a small measuring cup, whisk together the cream and malted milk powder. Turn the mixer to low and pour the cream in a steady flow until the frosting reaches the desired consistency. You can also add more powdered sugar to help get the right consistency as well.
Now spread a layer of frosting as thick as the brownie...you won't regret it!
Just have a glass of milk close by when you dive in!