The beginning of this week was stressful and when I’m stressed I turn to baking. In a world of unknowns, I like the fact that if I measure out exact portions of chocolate, flour, sugar, and eggs I will be rewarded with a huge pan of brownies. These particular brownies are fudgy, covered in frosting, and the perfect antidote to a bad day.
Adapted from Design Sponge
Bad Day Brownies with Chocolate Frosting
4 squares (1 ounce each) unsweetened chocolate
2 sticks butter (1 cup)
2 cups sugar
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 package (6 ounces) semi-sweet chocolate chips
2 teaspoons vanilla extract
1. Preheat oven to 350F. Place a bowl over a pot of simmering water (don’t let the water touch the bowl). Add chocolate and butter stirring until melted. Remove from heat. Cool slightly.
2. In a small bowl combine flour, baking powder, and salt.
3. In a standing mixer with a paddle attachment beat eggs and gradually add sugar. When combined, add the chocolate/butter mixture and beat well. Add flour mixture and mix until just combined then fold in chocolate chips and vanilla.
4. Pour into a greased 13″ x 9″ pan. Bake for 30 minutes. Set aside to cool before frosting and cutting.
Makes about 2 cups
2 squares (2 ounces) unsweetened chocolate
3 tablespoons butter
1 pound confectioners sugar
1 teaspoon vanilla extract
3–4 tablespoons milk or heavy cream
Use the same process that you did with the brownies to melt the chocolate with the butter. Remove from heat. Beat in the confectioners sugar and vanilla. Add a little milk or cream to thin to spreading consistency. Cover up those brownies with some frosting and enjoy!
RTK note: The original recipe included 1 cup chopped nuts. Feel free to add pecans, walnuts, or your favorite nuts when you add the chocolate chips. I also think these brownies are best on the second day, the frosting sets into a decadent almost fudge-like consistency.