Brownies with Rich Chocolate Frosting
Prep: 15 min
Bake: 25 min
Stand: 2 hr
Yield: 16
Cost per serving: 47 cents
Brownies:
8 Tbsp unsalted butter
4 oz unsweetened chocolate, chopped
1 cup sugar
1/4 cup packed brown sugar
1 tsp vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
Frosting:
2 Tbsp unsweetened cocoa
1/4 cup confectioners' sugar
3 oz bittersweet chocolate, finely chopped
1/2 cup heavy cream
1. Make brownies: Preheat oven to 350F. Line an 8-inch square baking pan with foil; mist foil with cooking spray.
2. In a pan over low heat, melt butter and chocolate, stirring often. Pour into a bowl; whisk both sugars and vanilla. Whisk in eggs. In a separate bowl, sift flour, cocoa and baking powder. Stir in salt. Add flour mixture to chocolate mixture in two batches, stirring well. Pour into pan; bake until a toothpick inserted into center comes out with a few moist crumbs attatched, about 25 minutes. Place pan on a wire rack to cool.
3. Make frosting: Sift cocoa and confectioners' sugar together in a bowl. Place chocolate in a separate bowl. Pour cream into a small pan. Whisk cocoa mixture into cream; bring to a boil. Pour cream mixture into bowl with chocolate; let sit for 2 minutes, then whisk until smooth. Let frosting stand for 1 hour. Spread frosting on brownies in pan; cover and chill for 1 hour. Remove brownies from pan before slicing.
All You, February 2011, p. 7.
