Wow. Really really good. Really delicious! Everyone LOVED these. I know, I know, I really do know, another brownie! I couldn’t help it. I can’t. I needed a special treat for a family in need – and decided that the double fudge frosted brownies from my new book, Diner Desserts, looked like a match. My parents planned a visit that weekend as well, so I made double so we could all enjoy and sample. And we did! My dad who is a big chocolate guy loved these, and my mom who really doesn’t indulge in sweets too often kept taking tiny slices throughout the weekend exclaiming…”I really love these Lisi!” Sometimes I think she can’t believe that I can actually bake. She’s the best – but I’m getting close. Once I master her pie crust, well, then I might actually be a contender. Anyway – kids – friends – parents, all agreed that these were scrumptious. I will say that Rob would have preferred a dark chocolate glaze-like frosting instead of this fluffier sweet chocolate one. And I do get that, but these hit the mark with most. Store them in the fridge – but take out and let warm to room temp before eating (although I happen to like them cold). Enjoy -
double fudge frosted brownies (from Diner Desserts by Tish Boyle):
1/2 cup (1 stick) unsalted butter, room temp
1/2 cup lightly packed light brown sugar
6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup all purpose flour
1/3 teaspoon kosher salt
chocolate chips and or toasted nuts (to taste, optional)
3 tablespoons unsalted butter, but into tablespoons
2 ounces unsweetened chocolate
1 ounce milk chocolate
1 1/2 cups confectioners’ sugar
1/4 teaspoon kosher salt
1/4 cup heavy cream
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line a square 8×8 baking pan with tin foil so that it extends beyond the pan (look at baking tips for help with this).
Place the chocolates and butter in a medium bowl over a pot with an inch of simmering water (or double boiler). Once melted, remove from heat and stir in the sugar and then the eggs, one at a time. Mix in the vanilla. Add the flour and salt and mix vigorously until the mixture is shiny and smooth (normally we don’t want to over mix but this recipe is different).
Add the chocolate chips if using (or nuts) and pour into the prepped pan and smooth top. Bake for about 35-40 minutes – or until toothpick comes out with a few moist crumbs. Try not to over bake!
Let brownies cool on a rack for a bit (at least 3o min) – then remove by pulling up the foil ends and place on rack to cool completely.
For the frosting…place the butter and both types of chocolate in a medium saucepan and heat over verrrry low heat (or again in a double boiler). Stir constantly – you want to melt this – not cook or burn it.
Transfer the melted chocolate and butter to the bowl of an electric mixer and add half the confectioners’s sugar, the salt and half the cream. Beat with the paddle at low speed, then add the remaining confectioners’ sugar, cream an then the vanilla. Beat on medium speed until the frosting is nice and smooth and shiny.
Spread the frosting over the cool uncut brownies.
Cut as you wish and serve at room temp. Store uneaten brownies in the fridge…but be sure to pull up to room temp before you serve next (although I do like them cold and in ice cream )
other dessert recipes you might like:
- chocolate banana muffins
- pumpkin waffles
- frosted espresso brownies
- gingerbread and white chocolate chunk blondies
- remember the gingerbread pudding cake for this Thanksgiving…