- 9
Ingredients
- 4 ounces unsweetened chocolate
- 3/4 cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/4 cup butter
- 3 tablespoons buttermilk
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 2 to 4 cups confectioners' sugar
Preparation
Step 1
Makes one 9- by 13-inch pan
Preheat the oven to 350° F. Line a 9- by 13-inch baking pan with foil and grease with butter or baking spray.
In a large glass bowl, microwave the chocolate and the butter on high, checking and stirring after each 30-second interval, until the butter melts (about 2 minutes). Stir until the chocolate is fully melted.
Add the sugar and mix well. Add in the eggs and vanilla and stir until combined. Add the flour and mix until well-incorporated.
Pour the batter into the prepared pan and bake for about 30 minutes. The top should be crackly and a tester inserted into the middle should come out clean. Do not overbake! Remove from the oven and let cool in the pan.
To make the frosting, add the butter, buttermilk, and cocoa powder to a small saucepan. Bring to a boil, whisking until smooth, and then remove from the heat. Transfer to a stand mixer (or large bowl) and add in the confectioners' sugar and the vanilla. Beat the mixture until fluffy and thick. **You might need less or more sugar, depending. Start with 2 cups, and add more if the frosting looks too thin. Also, if it isn't getting fluffy, try refrigerating the frosting for 20 minutes, and then beating it again.**
Please enter a valid email address.
Add a Recipe
2" href="#comments" class="btn primary float-right">Add Comment
A dusting of icing sugar makes a nice finish, too.
I had to add tbsp instant coffee and 1/2 tsp salt because I've never seen a brownie recipe without those ingredients. I also reduced the sugar to 1.5 cups. The frosting turned to little pellets but I added a splash of cold buttermilk and that softened it right up. Delish.
Yahoo, glad to hear it worked out! The frosting is definitely a bit finicky -- as with lots of baking, I find you sometimes have to just get creative and tinker with it as things like heat/humidity/etc. can all affect the texture, but you can usually rescue it by sticking it in the fridge/adding more sugar/adding more liquid as the case may be.
Boy was this frosting really yummy! It would work equally well on cupcakes or a sheet cake. Couldn't stop eating it. Directions don't seem to say when/where to put vanilla in, but that was a simple fix...just added it.
These were good. I had an issue with the frosting. When melting it in the pan I couldn't get it to mix, it was a glob of chocolate and then liquid butter. I put it in the stand mixer and added powdered sugar. It seized up and made a mass of frosting. Still tasty but no where the picture.
Do you add the vanilla in the sauce pan, or with the sugar for the frosting?
the vanilla is added at the same time as the eggs
Add Comment
Your Email Address
Please enter a valid email address.
Add
Add
Add to Basket