FROSTED FUDGE BROWNIES
A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. -Sue Soderlund, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack. , For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.
Nutrition Facts : Calories 277 calories, Fat 13g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 248mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE FUDGE BROWNIES WITH CHOCOLATE BUTTERCREAM FROSTING
Delicious Chocolate Fudge Brownies with Chocolate Buttercream Frosting by Joy the baker
Provided by Erica Dinho
Categories Dessert
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 516 kcal, Carbohydrate 60 g, Protein 5 g, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 109 mg, Sodium 259 mg, Fiber 3 g, Sugar 48 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHOCOLATE FUDGE BROWNIES WITH CHOCOLATE BUTTERCREAM FROSTING PRINT RECIPE - (4.5/5)
Provided by á-17861
Number Of Ingredients 22
Steps:
- Directions 1. Make the Brownies: Preheat oven to 350 degrees F. Butter an 8-inch-square baking dish and line with parchment paper, letting the excess hang over the edges. Butter the parchment paper; set aside. 2. In a small bowl, whisk together the flour, baking powder, and salt; set aside. 3. Bring about an inch of water to a simmer in a medium saucepan. Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth. Remove the bowl from the saucepan and whisk in the granulated and brown sugars. Whisk in the egg, the yolk, and the vanilla extract. Add the flour mixture all at once, and fold it into the chocolate mixture with a rubber spatula until combined. Fold in the chocolate chips. 4. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a thin knife inserted in the center comes out clean. Allow to cool completely; meanwhile, make the frosting. 5. To Make the Frosting: Using an electric mixer, cream together the butter, cocoa powder, and salt on medium speed for about 3 minutes (mixture will be thick). 6. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed to incorporate the sugar, and while the mixer is running, slowly add the milk and vanilla extract. Gradually increase the mixer speed to medium-high, beating until smooth, scraping the sides of the bowl as necessary. 7. In a 1-cup measuring cup, or in a small bowl, mix together the cream and the Ovaltine. Reduce the mixer speed to medium, and pour the cream mixture in a slow, steady stream and mix until thoroughly combined. You can add more powdered sugar a tablespoon at a time, if you would like a stiffer frosting. 8. Spread the frosting onto the cooled brownies, and cut into squares. Store brownies in an airtight container, or tightly wrapped, at room temperature for up to 5 days.
EASY MILK CHOCOLATE FROSTING FOR BROWNIES
This is hands down the best fudgy frosting for brownies! It is super simple to make too! I don't recall where I got this from, but I use it a lot!
Provided by koalaqueen
Categories Bar Cookie
Time 5m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a small saucepan.
- Add cocoa and remove pan from heat.
- Stir in remaining ingredients until smooth.
- Spread over brownies.
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FUDGE BROWNIES WITH CHOCOLATE FROSTING - JUST SO TASTY
From justsotasty.com
4.8/5 (6)Total Time 1 hrCategory DessertCalories 249 per serving
- Preheat the oven to 350F degrees. Line an 8x8 inch square baking dish with aluminium foil leaving an overhang on each side and spray lightly with non-stick cooking spray. Alternatively, line the pan with parchment paper (do not spray with cooking spray if using parchment. Set aside.
- In a large microwave safe bowl, melt the butter in short bursts. Once melted, stir in the corn syrup using a large rubber spatula or wooden spoon and allow the mixture to cool slightly. Stir in the vanilla & cocoa - and if there are clumps of cocoa whisk the mixture until it's smooth. Then Add in the eggs, egg yolk & sugars and whisk until combined. Be careful to only whisk the batter until combined and not continue mixing past this point, otherwise the batter will become more cake like because more air is added. Finally fold in the flour and salt using your large wooden spoon or spatula.
- Pour the batter into your prepared pan and bake for approximately 30 minutes. The top of the batter should look set - but you won't need to bake past this point. I usually start checking at about 27 minutes. Remove from the oven and allow the brownies to cool in their pan at room temperature.
- Once the brownies are cool, make the frosting. In a large bowl using a stand or hand held electric mixer, beat together the butter and cream cheese on medium speed until combined and no lumps remain. Turn the mixer down to low and add in the cocoa. If you prefer a stronger chocolate flavor - add 1/3 cup but if you prefer not quite so strong add only 1/4 cup. Once combined, add in the powdered sugar about 1/2 cup at a time until the desired consistency is reached. The frosting should be thick, but definitely thinner than frosting used for piping. If your frosting seems too thick - add 1 tablespoon of milk or cream. Finally, beat in the vanilla and salt.
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