Ultimate Cakey Frosted Brownies
Chocolate buttercream frosting is the perfect addition to these cake-like brownies.
25 min.prep time
3 ounces unsweetened baking chocolate
3/4 cup sugar
1/4 cup milk
1 tablespoon light corn syrup
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
2 cups powdered sugar
2 ounces unsweetened baking chocolate, melted
1 teaspoon vanilla
2 to 3 tablespoons milk
Heat oven to 350°F. Grease bottom only of 8-inch square baking pan. Set aside.
Place 3 ounces chocolate in small microwave-safe bowl. Microwave on MEDIUM (50%) power 1 minute. Stir; continue microwaving, stirring at one minute intervals, until chocolate is melted and smooth (2 to 3 minutes). Set aside.
Place 1/4 cup butter in large bowl. Beat butter with wire whisk until soft and creamy; add sugar. Continue beating until well mixed. Add eggs, one at a time, beating well after each addition. Add 1/4 cup milk, corn syrup and 1 teaspoon vanilla. Beat until well mixed. Add 3 ounces melted chocolate; continue beating until well mixed.
Stir in flour and baking powder until well mixed. Pour brownie mixture into prepared pan. Spread mixture evenly in pan. Bake for 23 to 30 minutes or until toothpick inserted in center comes out clean. (DO NOT OVER-BAKE.) Cool completely.
Meanwhile, combine all frosting ingredients except milk in small mixer bowl. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. Frost cooled brownies.
TIP: To melt chocolate on stove-top, place chocolate in 1-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted and smooth (1 to 2 minutes). Remove from heat; cool slightly.
TIP: To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate.
TIP: Reduce baking temperature by 25°F if using dark or nonstick baking pan.
TIP: To prepare brownies in 13x9-inch baking pan, double all ingredients. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
TIP: For the tenderest brownies, stir brownie mixture only until smooth; do not over-mix.
Flavored: Substitute 1 teaspoon extract or flavoring (mint, almond, etc.) for the vanilla.
Stir-ins: One-half cup of stir-ins (nuts, baking chips, toffee bits, etc.) may be stirred into brownie mixture before baking.
Nutrition Facts (1 brownie)
Dietary Fiber: 0g
Recipe #11485©2001Land O'Lakes, Inc.