Today I’m gilding the lily, going overboard, taking things a step too far…these chocolate frosted brownies are OUTRAGEOUS!
These brownies are extra moist and chocolatey all by themselves, but when you slather on that thick layer of chocolate buttercream you’re in a whole other ballpark. I’ve decided that frosted brownies are the only way to go from now on 🙂
ingredients for chocolate frosted brownies
- chocolate
- unsweetened, semi-sweet, and cocoa powder, to be exact.
- butter
- sugar
- granulated, brown, and powdered.
- eggs
- flour
- baking powder and salt
- vanilla
- milk
- cream
- Ovaltine
- the surprise ingredient!
what makes these brownies special
I figure, if you’re going to go to the trouble to make brownies, why not go all out? The fluffy frosting turns them into a fabulous treat perfect for special occasions or that someone special you want to impress.
These fudgey frosted 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?
more chocolate!
- Queen Elizabeth’s Favorite Chocolate Biscuit Cake
- BETTER Hot Chocolate Bombs
- Chocolate Covered Frozen Bananas
- Mom’s Easy Fudge Recipe
- Ina Garten’s Chocolate Cake Recipe
- Milk Chocolate Mousse Recipe
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Chocolate Frosted Brownies
Ingredients
brownies
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup 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
frosting
- 3/4 cup 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
- 1/2 cup heavy cream
- 1/3 cup Ovaltine, any variety
Instructions
- 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.
Notes
Nutrition
i’m pretty sure that’s the most luscious chocolate frosting i’ve ever seen, and to beat all, it’s atop a batch of gooey chocolate brownies. delightful!
why oh why didn’t i make the brownies? i am absolutely craving that frosting…maybe i will just make the frosting and smear it on the crackers i did make 🙂 once again your photos are incredible…my mouth is watering…but soon it will be chocolate lined. this is no good for my waistline 🙂 happy to be baking along with you!
christy
It’s fun to go overboard now and then. And if I’m going to go overboard, these brownies are the way to do it.
OH MY! These brownies and the fudge frosting look like they’re to die for! Yes, everything chocolate is forgiven on Valentine’s day and just about any other day 😉
OMG, they DIVINE!! I need to make them again and add the frosting, great pics!!
I love how you showed all the step-by-step photos. You are so right…that frosting is addictive. Easily the best chocolate frosting I’ve ever had. Like you I made the full batch and was happy I did.
Your brownies look yummy!
Man, I love chocolate! Even just looking at it makes me happy.
I left you comment and my computer locked up so…if it’s a duplicate, just delete one!
First off, thank you so much for your nice comments regarding my goat shaped crackers 🙂 It will be fun cooking with a group. I love your brownies and am a bit sorry I didn’t make these. My goodness, they look so rich and delish!
Wow. Your chocolate buttercream frosting looks amazing!
Yum, your photos are simply mouthwatering. I love this recipe and have already made it twice, once to just gobble up and once to use as the base for brownie ice cream sundaes. Out of this world… I’m be making this recipe often.