Tuesday, March 14, 2017

Fudgy Frosted Brownies

I wanted an easy, fudgy brownie recipe, so I combined two I already have on my blog.  It was perfect. The base used less flour, and the icing soaked into the brownie, making it so fudgy and moist they almost fell apart.  But it was a good thing.  These had great texture and flavor.

Happy Pi Day, btw.  I didn't make any new recipes today; we're having pizza delivered and I made pies that I've put on this site before, so no new post for Pi Day.
Fudgy Frosted Brownies
adapted from here and here

1 cup butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup dutch processed cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

¼ cup butter, room temperature*
¼ cup cocoa powder
¼ cup milk
2½ cups powdered sugar

1. Heat oven to 350°F. Grease a 9 x 13 pan with cooking spray. Set aside.

2. Place butter in medium saucepan on the stove. Heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Pour batter into prepared pan.

3. Bake for 25-30 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. (Mine were perfect in 25 minutes.) Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.

4.  While the brownies are baking, prepare your frosting by beating the butter and cocoa powder together. Add in milk and powdered sugar and beat until smooth. Allow the brownies to cool for about 10-15 minutes and then spread on frosting. The brownies will still be warm. Allow brownies to cool completely before cutting into squares. (You can melt the butter instead and mix the frosting right in the saucepan, if desired.  That's what I did for the batch in the pictures.)
**This post and photos are property of http://dishingwithdish.blogspot.com**

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