These are for you last minute folk. Good thing is, they are totally not Valentine’s Day limited, at all.
They are the perfect chocolate craving satisfier. Anytime, any day of the year, any hour of the night.
However, since Valentine’s Day is the universal holiday of chocolate, I needed to share them before V-Day so you can all make your lovelies fall into a chocolate coma of love with you.
Sorry, that was super lame. But super true.
The brownies themselves are moist, fudgy, and wonderful. Everything a brownie should be, and definitely not cakey. Gross. Cakey brownies suck. (Sorry if you like cakey brownies. These aren’t for you.)
The frosting, oh man, is simply out of this world. This is easily my new favorite chocolate frosting recipe. It is a bit more time consuming, but the result is pure, luxurious, rich, decadent, fluffy chocolate frosting. Together? The two make the perfect pairing.
I put mine in the fridge, and they melded into this amazing fudge-like bar. I highly recommend it. Case in point: I highly recommend these. Whether you’re sharing them with a significant other, some friends, or alone…everyone will enjoy these.
Unless they don’t like chocolate. In which case, why are you hanging out with them anyways?
- 1 cup unsalted butter, melted
- 1 1/2 cups white sugar
- 1 1/2 cups light brown sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup milk
- 1/2 cup real butter, softened
- 1/2 cup semi-sweet chocolate chips, melted
- Mini chocolate chips, optional, to garnish
- Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.
- Combine the melted butter, sugars, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
- In a separate bowl, combine the flour, cocoa powder, and salt. Gradually stir flour mixture into the egg mixture until blended. Spread the batter evenly into the prepared baking dish.
- Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before frosting.
- Melt your chocolate chips if you haven’t already and set aside to cool. You don’t want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able.
- In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl to get rid of any small flour clumps that may have formed. Cool completely in the refrigerator or freezer.
- When chocolate flour mixture is cooled, beat the butter with an electric mixer until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. Spread frosting on top of the brownies, sprinkle with mini chocolate chips if using, cut, and serve! Clearly I opted to make cute little circles, but regular squares are just as delicious!
The frosting recipe will frost 12 cupcakes. If you want to double it (I halved it), use the original recipe from Baking Bites.