Name: Chocolate Frosted Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: ¾ cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup unsalted butter (cut into cubes); 3 ounces unsweetened chocolate (finely chopped); ½ cup granulated sugar; ½ cup light brown sugar; 1 teaspoon vanilla extract; ¾ cup semisweet chocolate chips; 6 tablespoons unsalted butter (at room temperature); ¼ cup unsweetened cocoa powder; ¼ teaspoon salt; 1 ½ cups powdered sugar; 1 tablespoon milk; ½ teaspoon vanilla extract; ¼ cup heavy cream; 3 tablespoons Ovaltine chocolate malt powder

When it comes to indulgent treats, few things can compete with the rich and fudgy delight of Chocolate Frosted Brownies. These brownies are not just a dessert; they are an experience that combines the deep, intense flavor of chocolate with a luxuriously creamy frosting. Perfect for any occasion, from cozy family gatherings to sophisticated dinner parties, these brownies will surely impress friends and family alike. Let’s dive into this delicious recipe that is sure to become a staple in your baking repertoire!

Why Chocolate Frosted Brownies is Worth Your Time

There’s a certain magic that happens when you combine chocolate with a buttery, fudgy brownie base. The texture is incredibly satisfying, and the flavor is deep and rich, making each bite a moment to savor. What sets these Chocolate Frosted Brownies apart is not just the brownie itself, but the decadent chocolate frosting that takes them over the top. This recipe is straightforward, allowing even novice bakers to create a show-stopping dessert with ease. Plus, the combination of unsweetened chocolate and semisweet chocolate creates a balanced sweetness that will leave you craving more.

What Goes In

To achieve that perfect blend of flavors and textures, here’s what you’ll need:

¾ cup (93.75g) all-purpose flour – Provides structure to the brownies.
1 teaspoon baking powder – Gives the brownies a slight lift.
½ teaspoon salt – Enhances the chocolate flavor.
½ cup (113.5g) unsalted butter, cut into cubes – Adds richness and moisture.
3 ounces (85.05g) unsweetened chocolate, finely chopped – The star ingredient for a deep chocolate flavor.
½ cup (100g) granulated sugar – Sweetens the brownies.
½ cup (110g) light brown sugar – Adds moisture and a hint of caramel flavor.
2 eggs – Binds the ingredients and adds richness.
1 egg yolk – Ensures extra fudginess.
1 teaspoon vanilla extract – Provides depth of flavor.
¾ cup (90g) semisweet chocolate chips – For extra chocolatey goodness.
6 tablespoons unsalted butter, at room temperature – Used in the frosting for a creamy texture.
¼ cup (21.5g) unsweetened cocoa powder – Intensifies the chocolate flavor in the frosting.
¼ teaspoon salt – Balances the sweetness of the frosting.
1 ½ cups (150g) powdered sugar – Sweetens the frosting.
1 tablespoon milk – Helps achieve the right consistency in the frosting.
½ teaspoon vanilla extract – For enhanced flavor in the frosting.
¼ cup (59.5ml) heavy cream – Adds richness and creaminess to the frosting.
3 tablespoons Ovaltine chocolate malt powder – Adds a unique chocolatey flavor and maltiness.

Cook’s Kit

To make your baking experience smooth and enjoyable, gather the following tools:

Mixing bowls – For combining ingredients.
Whisk – To mix the brownie batter and frosting.
Rubber spatula – Perfect for scraping down the sides of bowls.
8×8 inch baking pan – Ideal for baking brownies.
Parchment paper – For easy removal of the brownies.
Double boiler or microwave-safe bowl – For melting chocolate.
Cooling rack – To cool the brownies before frosting.

Cooking Chocolate Frosted Brownies: The Process

Creating these delectable Chocolate Frosted Brownies is a straightforward process that yields fantastic results. Follow these steps for the best brownies you’ll ever taste!

Step 1: Prepare Your Baking Pan

Start by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This will ensure your brownies come out perfectly without sticking.

Step 2: Melt the Chocolate and Butter

In a double boiler or a microwave-safe bowl, combine the unsalted butter (½ cup) and chopped unsweetened chocolate (3 ounces). Melt them together over low heat until smooth, stirring frequently. Once melted, remove from heat and let it cool slightly.

Step 3: Mix the Sugars

In a large mixing bowl, whisk together the granulated sugar (½ cup) and light brown sugar (½ cup). Pour in the melted chocolate mixture and mix until well combined.

Step 4: Add the Eggs and Vanilla

Add the eggs (2), egg yolk (1), and vanilla extract (1 teaspoon) to the sugar mixture. Whisk until the mixture is smooth and glossy.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour (¾ cup), baking powder (1 teaspoon), and salt (½ teaspoon). Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!

Step 6: Stir in the Chocolate Chips

Gently fold in the semisweet chocolate chips (¾ cup) to add pockets of gooey chocolate throughout the brownies.

Step 7: Bake the Brownies

Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool in the pan on a cooling rack.

Step 8: Prepare the Chocolate Frosting

While the brownies are cooling, make the frosting. In a mixing bowl, beat together the room temperature unsalted butter (6 tablespoons) and cocoa powder (¼ cup) until smooth. Gradually add the powdered sugar (1 ½ cups) and mix, adding the milk (1 tablespoon) and vanilla extract (½ teaspoon) until you reach your desired consistency.

Step 9: Finish with Heavy Cream and Ovaltine

In another bowl, whip the heavy cream (¼ cup) until soft peaks form. Gently fold the whipped cream into the chocolate frosting along with the Ovaltine chocolate malt powder (3 tablespoons) for an extra layer of flavor.

Step 10: Frost the Brownies

Once the brownies have cooled completely, lift them out of the pan using the parchment overhang. Spread the luscious chocolate frosting evenly over the top. Cut into squares and serve!

Dairy-Free/Gluten-Free Swaps

If you need to accommodate dietary restrictions, here are some simple swaps:

All-purpose flour – Substitute with a 1:1 gluten-free flour blend.
Unsalted butter – Use a plant-based butter or coconut oil.
Heavy cream – Replace with full-fat coconut milk or a dairy-free cream alternative.
Chocolate chips – Choose dairy-free chocolate chips to maintain the chocolatey goodness.

Errors to Dodge

Avoid these common mistakes for perfectly fudgy brownies:

Overmixing the batter – This can lead to tough brownies; mix just until combined.
Baking too long – Brownies should be moist and fudgy; check for doneness around the 25-minute mark.
Skipping the parchment paper – This will make it difficult to remove the brownies from the pan.
Not letting them cool – Allowing the brownies to cool completely will make frosting easier and prevent melting.

Make-Ahead & Storage

Planning a special occasion? These Chocolate Frosted Brownies can be made ahead of time!

Make Ahead – Brownies can be baked and frosted a day in advance. Store them in an airtight container in the fridge.
Storing – Keep the brownies in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
Freezing – You can also freeze the brownies for up to 3 months. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw them at room temperature before serving.

Your Top Questions

Can I use cocoa powder instead of unsweetened chocolate?

Yes, you can substitute unsweetened chocolate with cocoa powder, but you’ll need to adjust the fat content. Use 3 tablespoons of cocoa powder and add 1 tablespoon of additional fat (like butter or oil) to compensate.

What if I don’t have semisweet chocolate chips?

You can use milk chocolate or dark chocolate chips instead, or even chopped chocolate bars! Just keep in mind that the sweetness level may vary slightly.

Can I make these brownies without eggs?

Absolutely! You can use flaxseed meal or applesauce as an egg substitute. For each egg, use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or ¼ cup of applesauce.

What’s the best way to cut brownies for clean edges?

For clean cuts, use a sharp knife and wipe it with a damp cloth after each cut. This will help prevent the frosting from sticking to the knife and keep your brownies looking perfect!

Ready to Cook?

Now that you have all the tips and tricks for making the ultimate Chocolate Frosted Brownies, it’s time to roll up your sleeves and get baking! With the combination of rich chocolate and creamy frosting, these brownies are guaranteed to become a beloved dessert in your home. Enjoy the process, savor the smells wafting through your kitchen, and most importantly, indulge in every heavenly bite. Happy baking!