Chocolate buttercream frosting is the perfect addition to these cake-like brownies.
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Brownie
3 ounces unsweetened baking chocolate
14 cup Land O Lakes® Butter, softened
34 cup sugar
14 cup milk
1 tablespoon light corn syrup
1 teaspoon vanilla
12 cup all-purpose flour
12 teaspoon baking powder
Frosting
2 cups powdered sugar
14 cup Land O Lakes® Butter, softened
2 ounces unsweetened baking chocolate, melted
1 teaspoon vanilla
2 to 3 tablespoons milk
STEP 1
Heat oven to 350°F. Grease bottom only of 8-inch square baking pan. Set aside.
STEP 2
Place 3 ounces chocolate into bowl. Microwave 1 minute on Medium (50% power). Stir; continue microwaving, stirring at 1 minute intervals, 2-3 minutes or until chocolate is melted and smooth. Set aside.
STEP 3
Place 1/4 cup butter into another bowl. Whisk butter 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.
STEP 4
Pour brownie mixture into prepared pan. Spread mixture evenly in pan. Bake 23-30 minutes or until toothpick inserted in center comes out clean. (Do not over-bake.) Cool completely.
STEP 5
Combine all frosting ingredients except milk in bowl. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. Frost cooled brownies.
- To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate.
- Reduce baking temperature by 25°F if using dark or nonstick baking pan.
- To prepare brownies in 13x9-inch baking pan, double all ingredients. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- For the most tender brownies, stir brownie mixture only until smooth; do not over-mix.
