Frosted brownies for a blizzard or Valentine's Day
Give your sweet something sweet with these dense chocolate brownies, topped with sugary chocolate-y frosting. Be sure to offer a glass of milk to wash them down!
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In a double boiler, melt the chocolate and butter together. Remove from heat and whisk together. Allow to cool until tepid.Skip to next paragraph
Kendra Nordin is a staff editor and writer for the weekly print edition of the Monitor. She also produces Stir It Up!, a recipe blog for CSMonitor.com.
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Whisk the eggs in a large mixing bowl to blend well, about 1 minute, then add the vanilla-scented granulated sugar and whisk slowly for 1 minute, or until just combined. Whisk in the tepid melted chocolate-butter mixture. Blend in the vanilla extract.
Add the dry ingredients and mix until all particles of flour are absorbed into the batter, using a whisk, wooden spoon or flat wooden paddle.
Scrape the batter into the prepared baking pan. Smooth over the top with a rubber spatula.
Bake the cake layer for 35 to 37 minutes or until just set. Don’t worry if a tester doesn’t come out clean, do not overbake or the cake layer will dry out.
Cool the cake layer in the pan on a rack for 5 minutes while you make the frosting.
3-3/4 cups plus 2 tablespoons unsifted confectioners’ sugar
1/8 teaspoon salt
1/4 pound (8 tablespoons or 1 stick) unsalted butter
2 ounces (2 squares) unsweetened chocolate
1/4 cup milk
2 tablespoon (light) table cream
1 teaspoon intensified vanilla extract
Place the confectioners’ sugar and salt in a large mixing bowl.
In the double boiler, melt the butter and chocolate. Whisk until combined, allow to cool until tepid.
Add the combined butter and chocolate to the sugar and salt. Add the milk, light cream, and vanilla extract. Using an electric hand mixer, beat the frosting on moderately low speed until creamy and completely combined. Scrape down the sides of the mixing bowl two to three times to keep the frosting even-textured. Do not beat the frosting on high speed or it will become airy and fluffy instead of creamy and dense.
Immediately and carefully, place large dollops of the frosting evenly over the surface of the hot bar cookie base and spread it, using a flexible offset spatula. Spread it smoothly and lightly, to keep the bar cookie layer intact.
Let the sweet cool in the pan on a rack for 3 to 4 hours, or until cooled and completely set. The cooling time is especially important in hot, humid or damp weather.
Cut the cake into four quarters, then cut each quarter into four squares, using a small, sharp knife. Remove the chocolate squares from the baking pan, using a small, metal offset spatula.
Freshly baked, the squares keep for 4 to 5 days.
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