Chocolate Frosted Brownies
These homemade frosted brownies start with fudge brownies and are topped with a luscious chocolate buttercream frosting.
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Servings 16 brownies
Calories 289 kcal
For the Brownies
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cut into cubes
- 3 ounces unsweetened chocolate finely chopped
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips
For the Frosting
- 6 tablespoons unsalted butter, at room temperature
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1¼ cups powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
- 3 tablespoons Ovaltine chocolate malt powder
Make the Brownies: Preheat oven to 350 degrees F. Butter an 8-inch-square baking dish and line with parchment paper, letting the excess hang over the edges. Butter the parchment paper; set aside.
In a small bowl, whisk together the flour, baking powder, and salt; set aside.
Bring about an inch of water to a simmer in a medium saucepan. Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth. Remove the bowl from the saucepan and whisk in the granulated and brown sugars. Whisk in the egg, the yolk, and the vanilla extract. Add the flour mixture all at once, and fold it into the chocolate mixture with a rubber spatula until combined. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Allow to cool completely; meanwhile, make the frosting.
To Make the Frosting: Using an electric mixer, cream together the butter, cocoa powder, and salt on medium speed for about 3 minutes (mixture will be thick).
Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed to incorporate the sugar, and while the mixer is running, slowly add the milk and vanilla extract. Gradually increase the mixer speed to medium-high, beating until smooth, scraping the sides of the bowl as necessary.
In a 1-cup measuring cup, or in a small bowl, stir together the heavy cream and the Ovaltine. Reduce the mixer speed to medium, and pour the cream mixture in a slow, steady stream and mix until thoroughly combined. (This recipe produces a soft frosting; you can add more powdered sugar a tablespoon at a time, if you would like a stiffer frosting.)
Spread the frosting onto the cooled brownies, and cut into squares. Store brownies in an airtight container at room temperature for up to 5 days.
Nutritional values are based on one serving
Chocolate Frosted Brownies
Amount Per Serving
Calories 289 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 64mg 21%
Sodium 127mg 5%
Potassium 153mg 4%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Protein 3g 6%
Vitamin A 8.2%
* Percent Daily Values are based on a 2000 calorie diet.