Chocolate Frosted Brownies

In the world of desserts, few combinations are as universally adored as chocolate paired with more chocolate. This recipe for Chocolate Frosted Brownies epitomizes this amazing duo, offering a rich, chewy treat that’s sure to satisfy any sweet tooth.

The Art of the Perfect Chocolate Frosted Brownie

The journey to creating the perfect brownie begins with quality ingredients and a straightforward process. The base of our brownie is a classic blend of unsalted butter, baking chocolate, and granulated sugar, combined to create a rich and moist foundation. The addition of eggs and vanilla extract introduces a depth of flavor, while the all-purpose flour and fine sea salt ensure a perfect texture – neither too dense nor too cakey.

Crafting the Creamy Frosting

The frosting is where these brownies really shine. Combining unsalted butter with powdered sugar creates a smooth and spreadable base. The addition of heavy cream and semi-sweet chocolate chips, melted together, brings a richness that perfectly complements the brownie base. If fudge and frosting had a baby, this would be it.

The Chemistry Behind Chocolate Frosted Brownies

4 Tips for Making Chocolate Frosted Brownies

• Pan Size Matters: Using a 9×13 pan ensures the brownies cook evenly without becoming too dry or too thick.
• Melting Chocolate: When melting chocolate with butter, it’s important to do so gently to prevent the chocolate from seizing or becoming grainy. You must cook it low and slow. Place in a microwave safe bowl and melt for 30 seconds, then stir vigorously. Stirring will help spread out the hot pockets and the chocolate will continue melting without adding more heat.
• Frosting Application: Spreading the frosting on while the brownies are warm (but not hot) helps it to set perfectly, creating a seamless layer of chocolatey goodness. Use these frosting spatulas to make the task simple.
• Wait for Brownies to Set: Before slicing into your brownies, let them fully cool and set. I promise it’s worth the wait. If you cut the brownies while they are warm it will make a mess and the frosting will run off.

Can you make these brownies with cocoa powder instead of baking chocolate?

While you can substitute cocoa powder in a pinch, baking chocolate provides a more rich and intense (in a good way) chocolate flavor that is preferable for this recipe.

How should you store these brownies to keep them fresh?

Store the chocolate frosted brownies in an airtight container at room temperature. They should stay fresh for up to a week, though their peak texture and flavor are best enjoyed within the first few days.

Is it possible to freeze these brownies?

Yes, these brownies freeze well. Wrap them tightly in plastic wrap and then foil, and they can be stored in the freezer for up to 3 months. Thaw them at room temperature before serving.

Can you use different types of chocolate for the frosting?

Certainly! You can experiment with dark, milk, or even white chocolate chips to vary the flavor of the frosting. Each type of chocolate will lend a unique taste and sweetness level to the frosting.

What is in Chocolate Brownies?

Unsalted butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your batter and it will result in an over salted treat.

Butter adds fats to your batter which helps with moistness, flavor & texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your brownies will melt down too fast and spread too much in the oven leaving you with a greasy, flat brownie. If butter is too cold it will have the opposite problem and not melt down enough, leaving your cookies too thick.

Baking chocolate

Baking chocolate provides a more concentrated chocolate flavor.

Granulated sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter & sugar. It helps add moisture to your brownie and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Eggs

Adds both protein (egg whites) and fat (egg yolks). The egg whites help with rising because when foamed, little air pockets get trapped inside the mixture. The water content in egg whites encourages steam while baking which helps with gluten formation, resulting in nice and thick cookies. Egg yolks have emulsifying properties that bring batters together and help your batter from collapsing.

Vanilla extract

When using pure vanilla extract, it will add the deep rich flavor everybody wants in a treat.

All-purpose flour

Flour builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It is exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods. 

Fine sea salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so that it melts down at the right speed in the heat of the oven. If you use larger granule salt it will not melt down fully when baked and will leave salt crystals throughout your brownie, making it crunch like you dropped it into sand.

Powdered sugar

Powdered sugar is just finely ground granulated sugar. It dissolves easily, ensuring a smooth texture without grittiness. It also stabilizes & thickens the frosting, thanks to its small amount of cornstarch.

Heavy cream

Adds fat to the ganache which helps make it creamy.

Semi-Sweet chocolate chips

Is a form of dark chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla.

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