Don’t get me wrong…I do like apples and pumpkin. I really like apple and pumpkin desserts. However, there does come a time I have to pull back the reins and say “enough”. Not forever mind you. Just a break. I’m sure another pumpkin or apple dessert in my oven is right around the corner. But today…nothing but chocolate will do. In my opinion, the best way to get a chocolate fix is with these decadent frosted brownies. They contain four different kinds of chocolate and will satisfy any chocaholic! One bite of these and you’ll wonder why you ever thought boxed brownies were good enough.
Chocaholic Frosted Brownies
For the brownies:
1 1/2 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter [2 sticks]
6 ounces unsweetened chocolate [baking squares]
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1 cup semisweet chocolate chunks
For the buttercream frosting:
3/4 cup unsalted butter, at room temperature
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups powdered sugar, sifted
2 Tablespoons milk
1 teaspoon vanilla extract
1/2 cup heavy cream
1/3 cup Ovaltine powder [I use hot cocoa powder as a substitute with great results]
For the brownies:
Place a rack in the upper third of the oven and preheat to 350°F. Grease a 9×13 inch baking pan [try to use a pan with straight sides] and dust with unsweetened cocoa powder. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
Bring about 2 inches of water to a boil in a medium saucepan. In a large heatproof bowl [mixing bowl], add butter and unsweetened chocolate squares. Place the bowl over, but not touching, the simmering water. Allow to heat until butter and chocolate melt, stirring occasionally to incorporate.
Once melted, remove the bowl from the simmering pot. Whisk in both the brown and granulated sugars.
Whisk in the eggs and egg yolks, one at a time; add vanilla.
Add the flour mixture [add ½, mix well, then add remaining flour] to the chocolate mixture. Fold in the chocolate chunks.
Pour batter into prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the brownie comes out clean.
Remove from the oven and cool completely on wire rack before frosting.
Frost the brownies with the chocolate buttercream frosting when cooled.
For the buttercream:
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, cocoa powder, and salt. Mixture will be very thick. Cream for about 3 minutes on medium-high speed.
Scrape down the sides of the bowl and add the 3 cups powdered sugar. Turn the mixer on low to incorporate the sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium-high. Scrape down the sides of the bowl as necessary. Beat until fluffy and smooth.
In a measuring cup or small bowl, stir together the heavy cream and the Ovaltine [hot cocoa]. Turn the mixer to low and pour the cream mixture in a slow and steady stream. Once fully incorporated, increase speed to medium and beat well until the frosting reaches your desired consistency. Too thick? Add milk, 1 teaspoon at a time. Too thin? Add powdered sugar, 1 Tablespoon at a time. Spread onto brownies.
Brownies will last, well covered, at room temperature for up to 5 days [unless they’re eaten first :P].