Super Fudgy Chocolate Frosted Brownies

• Vegetarian

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 1/2 cup Brown sugar, packed light
  • 3 oz Chocolate, unsweetened
  • 1/2 cup Cocoa powder, unsweetened
  • 1 Colorful chocolate
  • 8 oz Dark chocolate
  • 1 1/2 cups Granulated sugar
  • 1 1/3 cups Powdered sugar
  • 3/4 tsp Salt
  • 1 Pinch Salt
  • 1 tbsp Vanilla extract, pure
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted
  • 1 stick Butter, unsalted
  • 4 tbsp Heavy cream

Found on bakerbynature.com

Description

Ingredients

• For the brownies:
• 1 cup + 2 tablespoons all-purpose flour
• 3/4 teaspoon salt (any fine grain salt will work fine)
• 1/4 cup unsweetened cocoa powder
• 8 ounces dark chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1 cup unsalted butter (8 ounces) cut into 1 inch pieces
• 1 and 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 5 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 3 tablespoons honey (use a runny honey, not a grainy one)
• For the frosting:
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/3 cup unsweetened cocoa powder
• Pinch of salt
• 1 1/3 cups powdered sugar (more if needed)
• 1 teaspoon vanilla extract
• 4 tablespoon heavy cream (more if needed)
• Colorful chocolate sprinkles (optional, see post for info on where to buy)

Directions

• Preheat your oven to 350 degrees (F). Line a 9x13 inch baking pan with parchment paper; lightly spray with non-stick baking spray and set aside.
• In a medium bowl add the flour, salt, and cocoa powder; whisk well to combine and set aside.
• Place both chocolates and the butter in a large bowl; set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.
• Turn off the heat. Keeping the bowl over the water, add both sugars; whisk until completely combined, then carefully remove the bowl from the pan. It will be hot - so use a pot holder or oven mitt. Cool the mixture for 10 minutes. Add the eggs to the chocolate mixture, one at a time, whisking well after each addition. Add the vanilla and honey and stir until combined. Be sure NOT to over beat the batter at this stage, or your brownies will be cakey. Sprinkle the flour mixture over the chocolate mixture and, using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just combined (a bit of the flour mixture should still be visible).
• Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 25 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely in the pan before frosting them. To cut, lift the brownies out of the pan using the parchment paper. Cut into squares and serve. You may also place the uncut frosted brownies in the fridge, covered, for up to 3 days. Bring to room temperature before serving.
• For the frosting:
• Using a stand mixer fitted with the paddle attachment, or using a large bowl and an electric handheld mixer, cream the butter for 2 minutes on medium speed. Reduce the speed to low and add in the cocoa powder and salt; beat for 1 minute. Add the powdered sugar and continue mixing on low speed until incorporated (dont worry if it looks lumpy). Add the vanilla and cream and beat for 1 minute before increasing the mixer speed to medium-high; beating for 2-3 minutes, or until frosting is smooth and fluffy. Add more cream if frosting appears too thick (1 tablespoon at a time), and add more confectioners sugar (1 tablespoon at a time) if frosting appears too thin.
• Spread the frosting onto the cooled brownies. Store the brownies in an airtight container, or tightly wrapped in the pan, in the refrigerator, for up to 3 days.

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