Ingredients
Brownies
- 1 cup unsalted butter (227g, Kerrygold recommended)
- 2½ cups granulated sugar (500g, Domino recommended)
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs (Vital Farms recommended)
- 1 cup all-purpose flour (130g, King Arthur recommended)
- ¾ cup + 1 tablespoon unsweetened cocoa powder (80g, Ghirardelli recommended)
- 2 tablespoons malted milk powder (20g, optional)
- ¾ teaspoon salt
- 4 ounces chopped baking chocolate or ½ cup mini semi-sweet chocolate chips
Frosting
- 1 cup salted butter (227g, softened, grass-fed recommended)
- ⅙ teaspoon salt
- 2⅔ cups powdered sugar
- 3 tablespoons heavy cream
- ⅔ cup unsweetened cocoa powder
- 2 tablespoons vanilla extract
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Line your metal 8×8, 9×9, or 9×13-inch cake pan with parchment paper, making sure some parchment hangs over the edges for easy removal. Lightly spray with cooking spray. For larger pans, use two sheets of parchment laid perpendicular for proper coverage.
- Melt butter and mix sugar: In a heavy-bottomed saucepan over low heat, melt 1 cup unsalted butter. Stir in 2½ cups granulated sugar, mixing until the mixture is smooth and fully emulsified, with no butter separating. Remove from heat and allow to cool for about 5 minutes, stirring often to release heat.
- Add oil and vanilla: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract using a rubber spatula until the mixture is fully combined with no visible oil separation.
- Incorporate eggs: Beat in 5 large eggs one at a time, using a spatula or fork after each addition, ensuring each egg is fully incorporated before adding the next.
- Sift and combine dry ingredients: Sift together 1 cup all-purpose flour, ¾ cup plus 1 tablespoon unsweetened cocoa powder, 2 tablespoons malted milk powder (optional), and ¾ teaspoon salt. Gently fold this into the wet mixture with a spatula just until almost no dry streaks remain.
- Fold in chocolate: Gently fold 4 ounces chopped baking chocolate or mini semi-sweet chocolate chips into the batter.
- Bake the brownies: Pour the batter into the prepared pan. Bake for 25-30 minutes if using a 9×13-inch pan, or 40-45 minutes for 8×8 or 9×9-inch pans. The brownies should be set but still fudgy.
- Cool brownies: Allow brownies to cool completely in the pan before frosting to ensure the frosting doesn’t melt.
- Create frosting base: In a stand mixer fitted with a paddle attachment, beat 1 cup softened salted butter and ⅙ teaspoon salt until creamy.
- Add powdered sugar and cream: Gradually add 2⅔ cups powdered sugar and 3 tablespoons heavy cream, mixing on stir speed until just combined after each addition.
- Mix in cocoa and vanilla: Stir in ⅔ cup unsweetened cocoa powder and 2 tablespoons vanilla extract until fully combined on a low speed.
- Whip frosting: Increase the mixer speed to medium-high and whip the frosting for 3 to 4 minutes until it is smooth, fluffy, and pale brown in color. The color will darken as it rests.
- Frost brownies: Spread the frosting evenly over the cooled brownies. For cleaner cuts, chill the frosted brownies for a bit or slice them first and then pipe the frosting on top.
Notes
- Using parchment paper with overhang helps remove brownies from pan cleanly.
- Letting the butter and sugar mixture cool before adding eggs prevents cooked eggs and texture issues.
- Malted milk powder is optional but adds a subtle malt flavor enhancing the chocolate.
- Resting frosting after whipping will intensify its color and improve texture.
- For neat slices, chill brownies after frosting or frost after slicing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
