It’s recipe time again and today I decided to share my recipe for the most decadent brownies ever. It’s simple and produces fantastic results.
This Brownie recipe makes rich, gooey delicious brownies with minimum fuss. In fact it’s a simple one bowl technique.
After baking I spread a delicious, homemade, chocolate buttercream icing on them (this step is completely optional and you can skip it if you prefer). I like to either eat it as is, or warm it up and pair it with two scoops of yummy vanilla ice cream.
For the brownies:
- ½ cup (175g) unsalted butter
- 150g milk chocolate, coarsely chopped
- 80g dark chocolate, coarsely chopped
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light or dark brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons (11g) cocoa powder
- ½ cup + 2 tablespoons (80g) all-purpose flour
- ¼ teaspoon salt
- 1 cup (180g) chocolate chips
For the buttercream icing:
- 1 cup (230g) unsalted butter, softened or melted
- 3 and ½ cups Icing sugar
- ½ cup cocoa powder
- 3 Tablespoons (45ml) heavy cream or milk
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
First things first, preheat the oven to 350°F (177°C) and grease a pan or line with foil or greaseproof paper, leaving an overhang on the sides to lift the finished brownies out. Set this aside.
Now, melt the butter and chopped chocolate in a pan or microwave, whichever you prefer. In a pan, melt on low heat while continuously stirring. Or in a microwave, melt in 20 second increments, whisking after each, until completely smooth. Once melted, pour the smooth mixture into a large mixing bowl.
Next you whisk in the sugar until completely combined, then whisk in the eggs and vanilla. Add the cocoa powder, flour, salt and the chocolate chips. Fold it all together with a rubber spatula or wooden spoon. Then pour evenly into the prepared pan and bake for 35 minutes. Tip: Start checking on the brownies at about 30mins.
While the brownies are baking, you can work on the icing
With a handheld or stand mixer, beat the butter on medium speed until creamy (this shouldn't take longer than 2 minutes). Add icing sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Once this is ready set aside until brownies are cooled. Tip: (If frosting is too thin, add ¼ cup more icing sugar or cocoa powder as needed. If the frosting is too thick, add another tablespoon of cream.
After 30mins, test the brownies with a toothpick. Insert the toothpick into the center of the pan. If there are only a few moist crumbs, the brownies are done. If not, keep checking every 2 minutes until you have moist crumbs.
When the brownies are ready, remove the pan from the oven and place it on a wire rack, to cool completely before cutting into squares.
Once cooled, use a spatula to spread the icing on the brownies thickly or lightly cover the entire surface (your choice). Then cut the brownies into squares and tuck in.
- Brownies: Cover and store leftovers at room temperature for up to 1 week.
- Icing: Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator, then bring to room temperature. Next you beat the frosting for a few seconds so it’s creamy again. You may need to add a little milk if it’s still too stiff.
Did you try the recipe? Let us know how it went. Take a picture and tag us @vrailocs on instagram and # it #vrailocsrecipes
Try our tasty Flatbread recipe.