Super thick and fudgy brownies covered in bakery-style vanilla frosting. A great alternative to cake for a celebration.
I’ve talked in the past about how, as a kid, I never wanted traditional birthday cake. For years my first choice dessert was a Baskin-Robbins’ ice cream pie followed by brownies as a close second. Cookie cake didn’t fall too far behind. My poor buttercream-loving mother is probably hanging her head remembering those days.
I’ve since come around and love birthday cake, but all of those other desserts still hold a special place in my sweets-loving heart.
Of course the brownies I remember were just brownies. Fudgy? Yes. Delicious? Yes? But frosting, definitely not. I really was missing out as a child. This fluffy buttercream isn’t necessary but man oh man does it add something special to the brownies. It’s creamy and light and makes the thick fudgy brownie extra indulgent. Brownies never looked so good for a birthday before!
Not celebrating any birthdays any time soon? Make them for Super Bowl. Your football-loving friends will love you too!
- 256g unsweetened chocolate, roughly chopped
- 340g (1½ cups / 3 sticks) unsalted butter
- 415g (~2 cups) granulated sugar
- 400g (~1¾ cups, packed) light brown sugar
- 275g (~5 large) whole eggs, at room temperature
- 89 milliliters (6 tablespoon) strong brewed espresso (4 grams (1½ tablespoons) espresso + 89 milliliters (6 tablespoons) water))
- 10 milliliters (2 teaspoons) vanilla extract
- 290g (~2 cups + 2 tablespoons) all-purpose flour
- 2g (1/2 teaspoon) salt
- 280g (19½ tablespoons) unsalted butter, softened at room temperature
- 300g (1⅞ cups) powdered sugar
- 33 milliliters (2¼ tablespoons) milk, any type
- 11 milliliters (2 teaspoons) vanilla extract
- 1g (1/8) teaspoon salt
- Pre-heat oven to 350 degrees;
- Line a 9x13 baking pan with parchment paper; set aside
- In a medium bowl, whisk together flour and salt; set aside
- Melt butter and chocolate in large pot over low to medium heat; remove when melted
- Stir in sugar until combined; stir in eggs, espresso and vanilla until smooth
- Whisk in flour mixture just until combined; do not overmix
- Pour batter into prepared baking dish and bake 40-45 minutes or until a knife comes out clean
- Set brownies aside to cool completely before removing from pan prepare frosting
- In the bowl of an electric mixer with a paddle attachment, beat butter on medium speed for eight minutes or until pale and creamy
- Add half of powdered sugar, mix on low for 30 seconds
- Add remaining powdered sugar, milk, vanilla and salt; mix on low for one minute and then increase speed to medium and beat for six minutes or until very light and fluffy
- Use a flat metal spatula to frost the brownies
Brownies can be baked ahead of time (store well-wrapped in freezer up to one month or at room temperature up to three days); frost day of serving for best results
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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