Chocolate Frosted Brownies

Thick and Fudgey Chocolate Frosted Brownies topped with a thick layer of Chocolate Buttercream Frosting.

Super Rich Chocolate Frosted BrowniesThis is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. 

I partnered with Silk to bring you a dessert perfect for tailgating and football season. Silk’s #MeatlessMondayNight Challenge encourages people to cook meat free meals during football season. Silk Soy Milk is a awesome dairy replacement that’s plant based, cholesterol free and dairy free.

I decided to make you one of my favorite desserts: Brownies! These brownies are DANGEROUS! They are extremely rich, fudgey and chocolatey. Just how a brownie should be. I frosted the brownies with an amazing chocolate buttercream. It’s rich, fluffy, creamy and smooth. I made the frosting with lots of butter, cocoa and Silk Soy Milk.

Rich Chocolate Frosted Brownies RecipeTo get a fudgy and chewy brownie I used as little flour as possible. More flour makes for a cake like brownie. Firm around the edges but soft on the inside was what I was after.

Chocolate Frosted BrowniesBrown sugar was added for extra sweetness and to give the brownie extra moisture. I made the brownies with chocolate chips instead of traditional cocoa powder for a fudgier brownie.

Rich Chocolate Frosted Brownies

Serve these Chocolate Frosted Brownies with a tall glass of ice cold milk!

Fudgey Chocolate Frosted Brownies Recipe

Chocolate Frosted Brownies

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Prep time:
Cook time:
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Serves: 9 brownies
Thick and Fudgey Chocolate Frosted Brownies topped with a thick layer of Chocolate Buttercream Frosting.

Ingredients

Chocolate Frosted Brownies

  • 4 tablespoons unsalted butter (use dairy free if on a plant-based diet)
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1½ cups semi sweet chocolate chips (use dairy free if on a plant-based diet)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup all purpose flour
  • ¼ teaspoon salt

Chocolate Buttercream Frosting

  • 8 tablespoons (1 stick) unsalted butter, softened (use dairy free if on a plant-based diet)
  • 5 tablespoons unsweetened cocoa powder
  • 1½ - 2 cups confectioners sugar
  • ¼ Silk Soy Milk
  • ½ teaspoon vanilla extract

Instructions

Chocolate Frosted Brownies

  1. Preheat oven to 350 degrees.
  2. Line a 9 x 9 or 8 x 8 pan with aluminum foil. Lightly spray with cooking spray or grease with butter. Set aside.
  3. Add butter and both sugars to a medium saucepan and stir until melted.
  4. Take off the heat and stir in chocolate chips until melted.
  5. Add eggs and vanilla to a medium bowl. Whisk to combine.
  6. Stir 1 teaspoon of the chocolate mixture into the egg mixture to temper the eggs.
  7. Add the rest of the chocolate mixture to the egg mixture and whisk to combine.
  8. In a large bowl add flour and salt.
  9. Add chocolate mixture to the dry ingredients and fold gently. Do not over mix.
  10. Add batter to the prepared pan and bake for 25-30 minutes or until the top is set and a toothpick comes out clean.
  11. Take out of the oven and allow the brownies to cool completely before taking them out of the pan.
  12. Frost the brownies with the Chocolate Buttercream Frosting. Cut into 9 brownies. (If you are having trouble cutting the brownies place in the fridge for the icing to harden up. This will make them easier to cut.)

Chocolate Buttercream Frosting

  1. Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
  2. Add in cocoa powder, confectioners sugar, milk and vanilla extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
  3. Set aside until ready to frost brownies.

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

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