Yield: 16 brownies
Prep time: 15 minutes
Cook time: 25 to 30 minutes
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
3 ounces unsweetened chocolate *I used semi-sweet chocolate*
½ cup granulated sugar
½ cup light brown sugar
1 egg yolk
1 teaspoon vanilla extract
½ cup semisweet chocolate chips
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
1. 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. *I just sprayed everything with cooking spray…that’s the same right? Ya, pretty much.*
2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
3. 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.
4. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a thin knife inserted in the center comes out clean. Allow to cool completely; meanwhile, make the frosting.
5. Using an electric mixer, cream together the butter, cocoa powder, and salt on medium speed for about 3 minutes (mixture will be thick).
6. 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.
7. In a 1-cup measuring cup, or in a small bowl, mix together the 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. You can add more powdered sugar a tablespoon at a time, if you would like a stiffer frosting.
8. Spread the frosting onto the cooled brownies, and cut into squares. Store brownies in an airtight container, or tightly wrapped, at room temperature for up to 5 days.
The first time I ever made brownies was a complete disaster, so this was a little nerve wrecking. The cook time for this recipe is 25 to 30 minutes (I assume because different ovens vary). So I left these in for 28 minutes…They seen to have cooked properly, but the middle kind of caved in a little, maybe because I didn’t cook them for long enough? I fixed this by adding more frosting in the middle of the brownie square, and that seemed to make them look prettier.
Step 5 was pretty difficult. I haven’t quite mastered the hand mixer, so it was completely impossible for me to mix these ingredients as they are primarily dry and, well, my kitchen went up into a puff of chocolate smoke. Adding the icing sugar didn’t help. So i gave up, mixed everything best I could, and only turned the mixer back on when I added the cream and Ovaltine mixture. My hand mixer started to co-operate and once the frosting was finished we were two happy campers!
These taste amazing! Honestly, anything with the words “chocolate”, “fudge”, and “brownies” in the title is okay in my books. But the taste was very impressive. They didn’t taste over cooked at all, but they weren’t overly gooey. So, baking success!!
Original recipe from browneyedbaker.com