The Fudgiest Frosted Brownies EVER MADE

by Anna Olson
The Fudgiest Frosted Brownies EVER MADE

Fudgiest Frosted Brownies are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

The Fudgiest Frosted Brownies EVER MADE

Frosted Brownies

Fudgiest Frosted Brownies are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch! Cakes The Fudgiest Frosted Brownies EVER MADE, Frosted Brownies, Anna Olson Recipes Canadian
The Fudgiest Frosted Brownies EVER MADE
The Fudgiest Frosted Brownies EVER MADE, Live with Anna Olson! What a better way to celebrate summer then with the definitive brownie recipe! Join Anna Olson as she shows you how to make the best brownies ever!
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Serves: 24 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Brownies:

  • ¾ cup (175 g) unsalted butter, cut into pieces
  • 8 oz (240 g) bittersweet or semi-sweet couverture baking chocolate (chopped or in callets)
  • 1 cup (200 g) granulated sugar
  • 4 large eggs at room temperature
  • 1 tsp vanilla extract
  • ½ cup (75 g) all-purpose flour
  • 3 Tbsp (22 g) cocoa powder (Dutch-process is ideal)
  • ½ tsp fine salt

Boiled Fudge Frosting

  • 4 oz (120 g) bittersweet or semi-sweet couverture baking chocolate (chopped or in callets)
  • ½ tsp fine salt
  • ½ tsp instant espresso powder (optional)
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (60 mL) 2% milk
  • ¼ cup (60 g) unsalted butter, cut into pieces

Instructions

  1. Preheat the oven to 350 °F (180 °C). Lightly grease and line a 9-inch (23 cm) square pan and line it with parchment paper so that the paper comes up the sides.
  2. Melt the butter completely and while still hot, pour it over the chocolate placed in a large mixing bowl. Let this sit a minute, then gently whisk it until the chocolate has fully melted. If there are still unmelted pieces of chocolate, the whole mixture can go back into your butter pot on the stove, gently stirring over low heat until smooth, or melted in the microwave).
  3. Add the sugar and whisk in, and then add the eggs one at a time, whisking gently but thoroughly after each addition. Whisk in the vanilla.
  4. Sift the flour, cocoa powder, and salt over the top of the chocolate mixture (or in a separate bowl and then add) and gently whisk in. Scrape the batter into the prepared pan and bake for 25 to 30 minutes, until a tester inserted in the center comes out with crumbs on it (but not wet batter). Cool the brownies on a cooling rack in the pan until room temperature.
  5. For the frosting, have the chocolate, salt, and espresso powder (if using) measured (together is OK) and handy. Bring the sugar, milk, and butter up to a full boil over medium-high heat while constantly whisking. Once a full boil has been reached, set a timer for 45 seconds and boil while whisking, or use a candy thermometer and boil until 225 °F (107 °C) is reached. Remove the pot from the heat and quickly whisk in the chocolate, salt, and espresso powder and as soon as the mixture is smooth, pour and spread this over the brownies – it will start to set quickly, so you truly do need to be quick here. Allow the frosting to set for 2 hours before slicing.

Notes

using semisweet vs bittersweet (70%) chocolate
don’t aerate eggs by whisking vigorously

Recipe video


Enjoy

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