Fudgy Frosted Brownies (Printer-Friendly Version)
# What You'll Need:
→ For the brownies
01 -
1 cup unsalted butter
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½ cup semi-sweet chocolate chips
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2 cups granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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¾ cup unsweetened cocoa powder
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1 cup all-purpose flour
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½ teaspoon kosher salt
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½ teaspoon baking powder
→ For the frosting
10 -
½ cup unsalted butter, softened to room temperature
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1 ¾ cup powdered sugar
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¼ cup cocoa powder
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¼ cup milk
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¼ teaspoon almond extract
# Let's Cook!:
01 -
Preheat oven to 350°F. Line a 13x9 baking dish with parchment paper, allowing some overhang on the sides for easy removal later.
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In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in the chocolate chips and sugar. Stir until chocolate is completely melted.
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Add in eggs one at a time, stirring completely after each addition. Stir in vanilla extract.
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Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir just until mixed and you can no longer see the dry ingredients. Do not beat or over stir.
05 -
Pour batter into prepared baking dish. Bake for 22-24 minutes. Remove from oven and cool completely before frosting.
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For the frosting, beat butter for 2-3 minutes until light and fluffy. Add in powdered sugar, cocoa powder, milk, and almond extract. Beat for 5 minutes, scraping down the sides of the bowl as needed. Frosting will be light and fluffy.
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Spread frosting over completely cooled brownies. Lift frosted brownies out of the pan using the parchment paper. Cut into squares with a plastic knife for clean cuts. Add sprinkles if desired.
# Recipe Notes:
01 -
Do not overmix the brownie batter. For best texture, mix the flour into the wet ingredients using as few strokes as possible, stopping when the dry mixture is no longer visible.
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Using parchment paper makes it easy to lift the entire batch of brownies out of the pan for cleaner cutting and serving.
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A plastic knife creates cleaner cuts through brownies without dragging or pulling the frosting.
04 -
For thicker brownies, use a 9-inch square dish instead and increase baking time to about 35 minutes.
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Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.