Ingredients
Brownies
- 6 ounces semi sweet chocolate, roughly chopped
- 2/3 cup all purpose flour
- 1 1/3 cup granulated white sugar
- 3 large eggs, at room temperature
- 1 cup unsalted butter
- 2 teaspoons vanilla extract
- Pinch of salt
Frosting
- 3/4 cup unsalted butter, at room temperature
- 2 cups confectioners sugar
- 1/3 cup cocoa powder
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Sprinkles (optional)
Instructions
- Prepare the Brownie Pan: Preheat the oven to 350°F (175°C). Grease an 8 x 8 inch baking pan and set it aside for later use.
- Melt Chocolate and Butter: In a saucepan over low heat, combine the unsalted butter and chopped semi-sweet chocolate. Stir continuously until fully melted and smooth. Remove from heat and allow the mixture to cool slightly.
- Sift Dry Ingredients: Sift together the all-purpose flour and a pinch of salt into a separate bowl and set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the eggs, granulated sugar, and vanilla extract. Mix well until the mixture is smooth and fully incorporated, about 2 minutes. Avoid over-mixing to prevent a cakey texture.
- Combine Chocolate Mixture and Dry Ingredients: Add the slightly cooled chocolate and butter mixture to the egg mixture and stir until well combined. Gradually add the sifted flour and salt all at once, gently folding with a wooden spoon just until incorporated.
- Bake the Brownies: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for approximately 25 minutes. Check for doneness by inserting a toothpick a few minutes early; it should come out with a few moist crumbs. Remove from oven and allow to cool completely in the pan set on a wire rack.
- Make the Frosting: In the bowl of an electric mixer, beat the unsalted butter and confectioners sugar on high speed for about 5 minutes until pale and fluffy, scraping down the bowl as needed.
- Add Cocoa and Flavorings: Mix in the cocoa powder, vanilla extract, and salt until combined, about 1 minute.
- Add Cream: Add heavy whipping cream one tablespoon at a time on medium-low speed until fully incorporated, about 1 minute.
- Finish Frosting: Increase mixer speed to high and beat frosting for an additional 5 minutes until it is light, fluffy, and shiny.
- Frost Brownies: Once the brownies have completely cooled, use an offset spatula to evenly spread the frosting over the top. Optionally, sprinkle festive sprinkles evenly over the frosting.
- Serve: Lift the brownies out of the pan using parchment paper if used, place on a clean surface, and cut into 16 equal squares for serving.
Notes
- Do not over-mix the brownie batter to maintain a fudgy texture rather than cakey.
- Ensure brownies are fully cooled before frosting to prevent melting.
- Sprinkles are optional but add a festive touch perfect for holiday celebrations.
- Room temperature eggs and butter help to ensure smooth mixing and better texture.
- Use an offset spatula for even frosting application.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
