Chocolate Frosted Brownies from Joy the Baker
For rich, chocolate-chip-filled brownies topped with whipped chocolate buttercream, you have to try these Chocolate Frosted Brownies from Joy the Baker. These brownies are scrumptious and the frosting is smooth and creamy with a hint of malt.
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Ingredients
For the brownies:
- ¾ cup flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter
- 3 oz unsweetened chocolate
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 tsp vanilla
- ½ cup chocolate chips
For the buttercream frosting:
- ¾ cup butter softened
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 2½- 3 cups powdered sugar
- 2 tsp milk
- ½ cup heavy cream
- ⅓ cup malted milk powder Kraft, Ovaltine, etc
Instructions
For the brownies:
- Grease a 8x8 inch baking pan. Set aside.
- Preheat oven to 350.
- In a medium bowl mix flour, baking powder, and salt.
- In a double boiler, melt the butter and the chocolate.
- Once melted stir to incorporate.
- Remove from heat, add brown sugar, and granulated sugar.
- Mix, then add eggs, and yolk and vanilla.
- Mix well.
- Add flour mixture and FOLD together until well incorporated. Do not over mix.
- Fold in chocolate chips.
- Pour into prepared pan and bake for 25-30 minutes until skewer in center comes out clean.
- Cool completely and then frost.
For the buttercream frosting:
- In a stand mixer, cream together butter, cocoa powder and sugar.
- Mix for 3 minutes on medium.
- Turn off the mixture and add the powdered sugar.
- Turn mixer on slow otherwise you will have the powdered sugar everywhere.
- Add milk and vanilla.
- Scrape down sides and continue to mix.
- In a separate cup, add your malt powder or Ovaltine to the heavy whipping cream.
- Add slowly to the mixture to desired consistency. I did not use all of the cream.
- Use half of the frosting to frost the brownies. Save the rest for another project.