Hello friends! It sure is a challenging time, and there’s one thing we all need, and that’s comfort food. Well, luckily today, I’m comin’ in hot with these fudgy frosted brownies.
I don’t know about you guys, but chocolate has to be one of the most comforting foods out there. Just the other day, I asked my husband if he’d like a treat. I felt like baking but didn’t want to make anything too complicated. He laid out exactly what he wanted, and it went something like this, “You know those cakey-type brownies with the frosting that your teeth just sinks into?”
Oh, but of course I know those type of frosted brownies. Granted, when someone says brownies, my mind first goes to the kind with the flaky topping; the kind that are dense and chewy. But! I also really love this type of brownie. They’re dense but not chewy, and the frosting adds the perfect about of chocolate and sweetness. Mmmm, I want to make them already but I know I’d probably eat the whole freaking pan! So everyone do me a favor, and make these for me. I’ll live vicariously through you.
Speaking of which, should you happen to make any of my stuff, please tag me on Facebook or Instagram! I love to see what you guys make, especially if it’s these fudgy frosted brownies.
This recipe is perfect for this quarantine period. Why? Because you probably have all the ingredients on hand. Dutch or regular unsweetened cocoa powder will work for this recipe. I used a combo of unsweetened cocoa powder for the batter and dutch cocoa for the frosting. I mean, you can eat the whole pan if you want to, but you can also drop them off on your neighbor’s porch. Social distancing, ya’ll!
They’re also the perfect treat for Easter weekend. Well, actually, is there ever a bad time for brownies? I don’t think so. If anything, there’s nothing but good times for these things.
I hope you enjoy this fudgy frosted brownies recipe. And I also hope that you’re staying safe!
Fudgy Frosted Brownies
These simple brownies are seriously tasty. They're fudgy with the perfect amount of frosting, but not too sweet.
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 tablespoon cornstarch
- pinch of salt
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 12 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons milk
For the frosting:
- 8 tablespoons unsalted butter, softened
- 1 3/4 cups powdered sugar
- 1/4 cup cocoa powder (dutch or unsweetened)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoon milk or heavy cream
Preheat oven to 350 F. Lightly spray a 9x13 cake pan with non-stick baking spray. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, cornstarch, and salt. Set aside.
Add the granulated sugar, light brown sugar, and unsalted butter to the bowl of a stand mixer fitted with a whisk attachment. Cream together for a minute or two until the mixture is creamy. Scrape sides of the bowl. Add eggs, one at a time, scraping in between each addition. Add in vanilla and mix until combined.
Slowly add one third of the dry ingredients, followed by half of the milk. Scrape sides of the bowl down, then repeat. Lastly, add the last third of the dry mixture and mix until just combined, scraping down the sides of the bowl as you go. Scoop the batter into the baking pan and spread evenly. Bake for about 15 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow brownies to completely cool.
For the frosting:
Cream the butter in the bowl of your mixer using the paddle attachment. Add powdered sugar then cocoa, then slowly mix on the lowest speed until the mixture is absorbed by the butter. Add vanilla extract, salt, and milk/cream and mix on medium speed until smooth, about 3 minutes. Frost evenly over the top of the brownies, decorating with sprinkles if you'd like. Enjoy!