Chocolate Brownies with Chocolate Fudge Frosting
Joy the Baker's Cakey Chocolate Brownies, topped with a luscious Chocolate Fudge Frosting!
Servings: 12 brownies
Author: Brownies adapted from Joy the Baker, frosting Passionate Baker
for the brownies
- 120 g plain flour
- 1 1/4 tsp baking powder
- 140 g salted butter, cut into cubes
- 105 g dark chocolate, cut into chunks
- 125 g light brown sugar
- 125 g caster sugar
- 3 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract
for the chocolate fudge frosting
- 85 g salted butter, at room temperature
- 25 g cocoa powder
- 160 g icing sugar, sifted
- 1 tbsp milk powder
- 1/2 tsp vanilla extract
- 1 tbsp milk
- 60 g cream
for the brownies
Preheat the oven to 180°C. Grease and line a 9-inch square brownie tin with parchment paper; set aside.
In a small bowl, whisk together the flour and the baking powder; set aside.
Place the butter and the chocolate in a medium heatproof bowl set over a bot of boiling water - ensuring the water in the pot doesn't touch the bottom of the bowl. Stir together until melted and combined, then remove from the pot.
Using a hand whisk, incorporate the sugars into the chocolate mixture. Add the eggs, the yolk, and the vanilla; whisking until combined. Using a rubber spatula, fold the flour mixture into the batter until just combined - do not overwhip the batter.
Pour the batter into the prepared tin and bake in the preheated oven for 25-minutes, or until a skewer inserted into the centre of the brownie tin comes out clean. Leave to rest on a wire rack until completely cool.
for the frosting
With an electric whisk - or a stand mixture - beat together the butter and cocoa powder until slightly lighter in colour and fluffy. It will be thick.
Scrape down the sides of the bowl, add the icing sugar, milk powder, and vanilla; beat on low until combined and smooth.
Add the cream & the milk into the frosting and whisk until combined and luscious.