Frosted Fudge Brownies

A rich and fudgy dark chocolate brownie topped with a silky smooth chocolate espresso buttercream and sprinkled with flakey sea salt. A truly out of this world brownie!

I’ve been updating a few things here and there on the blog {it’s a never-ending process really} and I came to notice that while I have quite the collection of cookie recipes gathering up space here, I’m a bit short in the brownie category. Well friends, we are going to rectify that starting right this very moment with these best ever frosted fudge brownies. Yep, you heard that right. FROSTED FUDGE BROWNIES. I mean, do I really need to say anything more?

Imagine this. A thick and fudgy, deep dark chocolate brownie with a hint of espresso topped with a rich and oh-so-smooth chocolate frosting and then dusted with flakey sea salt. Oh my heavens! I mean. The brownies alone are more than enough for a die-hard chocolate fanatic like me. But then you add a swoosh of this smooth and ultra chocolatey frosting and s-w-o-o-n! Absolute pure chocolate brownie heaven if you ask me. This brilliant brownie recipe is from Butter & Brioche and I have to say, these dreamy little squares rank right up there with one of the best brownies I’ve ever had in my LIFE!! These ultimate frosted fudge brownies are truly unforgettable.

I stumbled across this recipe a couple of years ago before I even started my blog when I was searching for an over the top chocolate dessert. I’ll never forget this recipe from @thaliaho jumped right off the page at me mostly because it combined two of my favorite things. Chocolate and more chocolate. #obsessed. It was love at first bite and to this day these remain one of my favorite guilty pleasures. I’ve made them more times than I probably should admit. And I can’t wait for you to love them just as much as I do.

I’ve listed the recipe here just as it’s written on Butter & Brioche and guess what bakers??….I’ve also made this super handy conversion chart so you can make any recipe whether its written in cups, grams, or ounces. Converting measurements from the American to the metric system can be time consuming and tricky and will seriously suck all the fun out of baking. I love finding recipes online but I know how frustrating it can be to find that the ingredients are in a different measurement than what you’re used to. So to make your baker babe life easier, I’ve put together two simple baking conversion charts which include the most common baking ingredients and measurements.

These easy to follow charts help you convert basic ingredients like flour, sugar and butter as well as less used items like powdered sugar and heavy cream. Save it, print it, pin it and keep these easy to use charts at your fingertips this holiday baking season and beyond.

Mmmkay, my work here is done for the day. I sure hope you’ve bookmarked this frosted fudge brownie recipe…they’re exactly what your weekend needs. So go make ’em and I promise you’ll wonder why you weren’t frosting your brownies all along.

Frosted Fudge Brownies

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• Author: Butter & Brioche
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 16 1x
• Category: Bars & Brownies

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Description

A rich and fudgy dark chocolate brownie topped with a silky smooth chocolate espresso buttercream and sprinkled with flakey sea salt. A truly out of this world brownie!

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Ingredients

Scale 1x2x3x

For Brownies

• 85 g all-purpose flour
• 1 tsp espresso powder
• ½ tsp baking powder
• ½ tsp salt
• 175 g unsalted butter, cubed
• 300 g granulated sugar
• 3 large eggs, room temperature
• 75 g cocoa powder, Dutch process
• 1 tbsp vanilla bean extract
• 200 g dark chocolate chips

For Frosting

• 120 g dark chocolate, finely chopped
• 200 g unsalted butter, at room temperature
• 400 g confectioners’ sugar
• 100 ml heavy cream
• 50 g dutch processed cocoa powder
• 2 tsp espresso powder
• 1 tsp vanilla bean extract
• Flaked salt or fleur de sel, for finishing

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Instructions

For Brownies

1. Pre-heat the oven to 350 degrees Grease and line a 8 x 8 square baking pan with parchment paper. Let the paper slightly overhang the sides. Set aside.
2. Whisk together the flour, espresso powder, baking powder and salt. Set aside.
3. Put the butter and sugar into a medium-sized saucepan. Heat, over medium-low while whisking often, until the sugar is dissolved and the mixture shiny and smooth.
4. Do not allow it to bubble or foam. If you have a candy thermometer, you can tell it is ready when it registers at 50 Celsius.
5. While the butter mixture is melting over the stove, whisk the eggs, cocoa and vanilla in the bowl of a stand mixer fitted with the whisk attachment until it is glossy and flows like lava, about 2 minutes. Set the mixer speed on medium and slowly stream in the melted butter mixture. Whisk until evenly combined.
6. Pause mixing and sift over the dry ingredients. Again, whisk until just combined. Do not over mix.
7. Remove the bowl from the stand mixer. Use a large wooden spoon or rubber spatula to fold in the chocolate chips until evenly incorporated throughout the batter. Pour the mixture into the prepared baking pan and use an offset spatula knife to smooth and level out the top.
8. Bake for 25 minutes, or until the brownie is firm around the edges and just set in the middle. A wooden skewer inserted into the middle should not come out clean but with a few moist crumbs remaining.
9. Remove the pan from the oven and allow the brownie to cool completely. Once cool, coat the top of the brownie with the salted espresso frosting before sprinkling with salt.

For Frosting

1. First, melt down the chocolate. Place the chocolate into a medium-sized heat-proof bowl set over a saucepan filled with a few inches of barely simmering water. Do not let the bottom of the bowl touch the water below. Heat, over medium-low and stirring often, until melted and smooth.
2. Remove from the heat and set aside to cool slightly.
3. Meanwhile, in the bowl of a stand mixer fitted with the beater attachment, beat together the butter and sugar on medium speed until pale and fluffy, about 4 minutes. Set the mixer speed to medium-low and slowly stream in the melted chocolate.
4. Return the speed back to medium and beat until well combined, a further 2 minutes. Beat in the cream, cocoa, espresso, and vanilla until incorporated. Increase the mixer speed to medium-high and beat for a further minute, or until the frosting is lightened in colour, smooth, and aerated.
5. When you’re ready to frost the cooled brownies, use an offset palette knife or the back of a metal spoon to thickly spread the frosting over the top of the brownie.
6. I like to chill the brownie for about half an hour to slightly set the top so it’s easier to cut, but, you could serve the brownies immediately.

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Notes

Recipe from Butter & Brioche.
If you are not a coffee fan, you can omit the espresso. However, the flavor enhances the chocolate and makes for a most delicious brownie.