Joy the Baker Cookbook Spotlight & Cookoff: Chocolate Fudge Brownies with Chocolate Buttercream Frosting

These brownies have an intense chocolate flavor. They are fudgey, rich, dense, studded with chocolate chips and topped with the creamiest, smoothest, most indulgent chocolate buttercream frosting.  There is nothing subtle about this brownie.  This brownie is total and complete decadence.  Pure bliss for the chocolate lover.  It's not often that you'll hear me say something like this, but just one of these brownies will satisfy your deepest darkest chocolate craving. 

I'm happy to be sharing these brownies with you today as part of the Joy The Baker Spotlight & Cookoff  hosted by my friend Heather at girlichef and sponsored by the folks at Hyperion.  I've been a fan of Joy The Baker's blog for years now and I am beyond thrilled to have a sneak peak of Joy's new book before it even hits the stores.  Over the next few weeks I'll be sharing lots of Joy's recipes, ending with a review of her new book. 

Chocolate Fudge Brownies with Chocolate Buttercream Frosting

Adapted from Joy The Baker Cookbook

Makes one 8-inch pan

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter

3 ounces unsweetened chocolate

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 large egg yolk

1 teaspoon pure vanilla extract

1/2 cup semisweet chocolate chips

Place a rack in the upper third of the oven and preheat to 350F.  Grease and flour an 8-inch-square baking dish and set aside.

In a medium bowl, whisk together flour, baking powder, and salt.  Set aside.

Bring about 2 inches of water to a boil in a medium saucepan.  In a medium, heatproof bowl, add butter and unsweetened chocolate.  Place the bowl over, but not touching, the simmering water and allow to melt.  Stir to incorporate.  Once melted, remove the bowl from the simmering pot.  Whisk in brown and granulated sugars.  Whisk in eggs, yolk, and vanilla.  Add the flour mixture, all at once, to the chocolate mixture.  Fold together with a spatula until well incorporated.  Fold in chocolate chips.

Pour batter into prepared pan and bake for 25 to 30 minutes.  Bake until a skewer inserted in the center of the brownie comes out clean.  Remove from the oven and cool completely before frosting.

Frost with half a recipe of The Best Chocolate Buttercream Frosting (recipe follows) when cooled.  Brownies last, well wrapped, at room temp for up to 5 days.

The Best Chocolate Buttercream Frosting

Adapted from Joy The Baker Cookbook

Makes enough to frost one 2-layer 8- or 9-inch cake or 24 cupcakes

Note: You will only need half the amount below to frost the brownies

3/4 cup (1-1/2 sticks) unsalted butter, at room temp

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

2-1/2 to 3 cups powdered sugar, sifted

2 tablespoons milk

1 teaspoon vanilla extract

scant 1/2 cup heavy cream

1/3 cup Ovaltine powder

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, cocoa powder, and salt.  Mixture will be very thick, but cream for about 3 minutes on medium speed.

Turn off the mixer, scrape down the sides of the bowl and add 2-1/2 cups powdered sugar.  Turn the mixer on low to incorporate the sugar while adding the milk and vanilla.  As the sugar incorporates, gradually increase the mixer speed to medium-high.  Stop the mixer and scrape down the sides of the bowl as necessary.  Beat until smooth.

In a 1-cup measure, stir together cream and Ovaltine.  Turn the mixer to medium, and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy, and spreadable.  Add more powdered sugar to adjust consistency.  Spread or pipe frosting onto cooled cakes or cupcakes.

Frosting will last, well wrapped, in the refrigerator for up to 5 days.  

Note: Putting the frosting in the fridge for about 30 minutes makes it harden just a little and makes it easier to spread.

 

Please visit girlichef's site here for a chance to win the Joy The Baker Cookbook.

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*