Today I’m gilding the lily, going overboard, taking things a step too far…these Chocolate Fudge Brownies with Chocolate Buttercream are OUTRAGEOUS!
These over the top decadent brownies are from Joy the Baker Cookbook, by Joy Wilson of the Joy the Baker blog.
I got an advance copy of the book, how cool is that?
And all I have to do is cook up a few of Joy’s amazing goodies. So today you and I get to sample these brownies before everyone else. I’d say that’s a pretty nice Valentine’s treat.
Which brings me back to my point—these fudgey brownies, rich and chocolaty to begin with, are also loaded with chocolate chips, and then topped with the most addictive frosting I have ever had. And do you want to know what else?
You will have frosting leftover, which means you will be practically forced to eat it with a spoon. (ok, I might have missed the direction to halve the frosting recipe).
These brownies are as good as you are probably imagining there are, but super rich. I’d say they’re best saved for a special occasion, like, well, today! I will say that the real discovery for me here is the frosting; it’s unusual and really really good. It has a beautiful medium mocha color that contrasts with the deep dark brownies. That’s good, because if you’re going to do something as decadent as frosting a brownie, you should be able to see that extra layer. I was skeptical about the Ovaltine, but it actually adds a nice tang, almost like sour cream. Did I mention that this frosting has a texture like whipped mousse?
So I guess what I’m saying is, if you’re going to gild the lily, this is the stuff to do it with.
I had to keep snapping shots of these irresistible brownies to keep from devouring the whole pan. Since it’s Valentine’s Day I really should share a couple of them ;)
Yes—next week I’ll be cooking up another sneak peek recipe from the Joy the Baker Cookbook, I can’t wait!
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter
- 3 ounces unsweetened chocolate
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1/2 cup semisweet chocolate chips
- 3/4 cup ( 11/2 sticks) unsalted butter, at room temperature
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 1/2-3 cup powdered sugar, sifted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- scant 1/2 cup heavy cream
- 1/3 cup Ovaltine (any variety)
- Place a rack in the upper third of the oven and preheat to 350 degrees F. Grease and flour an 8-inch square baking dish and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Bring about 2 inches of water to a boil in a medium saucepan. In a medium, heatproof bowl, 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 sugar and granulated sugar. 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. 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. Frost with a half recipe of The Best Chocolate Buttercream Frosting (see below) when cooled. Brownies last, well wrapped, at room temperature for up to five days.
- To make the frosting: In the bowl of an electric mixer fitted with a paddle attachment, cream together butter, cocoa powder, and salt. Mixture will be very thick, but cream for about 3 minutes at medium speed.
- Turn off the mixer, scrape down the sides of the bowl and add the powdered sugar. Turn the mixer on low to incorporate 2 and 1/2 cups powdered 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.
- 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 desires consistency: smooth, creamy, and spreadable. Add more powdered sugar to adjust consistency.
- Spread or pipe frosting onto cooled cakes, cupcakes or brownies.
Recipe from Joy the Baker Cookbook
Disclaimer: I received a free copy of this book, but all opinions are my own.