Get the Recipe: Old Fashioned Brownies with Frosting
These are classic old-fashioned brownies with frosting, that are perfect for handling any chocolate craving!
Ingredients
Brownies:
- 5 oz. dark chocolate, coarsely chopped
- 1 cup butter, cubed
- 4 large eggs
- 1 1/2 cups white granulated sugar
- 3/4 cup all-purpose flour
- 3/4 cup walnuts, chopped (optional)
Chocolate Frosting:
- 3 oz. dark chocolate or dark chocolate chips, finely chopped
- 1/4 cup boiling water
- 1/2 cup unsalted butter, well softened
- 3/4 cup icing/confectioners sugar
Instructions
- Preheat oven to 350° F. (non-convection/not fan-assisted) with the oven rack in the centre of the oven. Grease an 8-inch square baking pan and line with a piece of parchment paper, so that it hangs over two opposite sides. Set aside.
- In a bowl over a double boiler or in the microwave, melt the chocolate and butter. Let cool.
- In a large bowl with an electric mixer or in the bowl of a stand mixer, beat the eggs and white sugar until pale and doubled. At low speed, add the cooled chocolate mixture and flour and beat until smooth. With a spatula, stir in the walnuts.
- Pour the batter in to the prepared pan. Bake for 40-50 minutes, or until a toothpick inserted in the centre comes out with a crumbs and not completely clean. (*Do not over-bake. As soon as you can smell the brownies, start testing!). Let cool in pan.
- For the frosting: Heat water in the microwave or a small saucepan until boiling. Place finely chopped chocolate or chocolate chips in a medium bowl and add the boiling water. Let stand for 1 minute, without stirring, then, with a whisk, stir until the ganache is smooth. Add the butter and stir until completely melted. Let it stand to cool for 1 hour.
- After 1 hour, with an electric mixer (or transfer to a stand mixer), whip the ganache until smooth. Add the icing sugar and continue mixing. If necessary, add a bit more icing sugar until you have an icing that is "spreadable" (would leave marks and hold shape if spread with a knife). This will produce a spreadable, but soft icing. If you'd prefer something a little stiffer, add more icing sugar.
- Once brownies are cooled completely, remove from pan by running a knife along the bare end, then lift from the pan using the exposed parchment paper. Frost with frosting.
Notes
Tips!
Do be careful not to over-bake the brownies. I heard once that as soon as you can smell the brownies cooking, you should start checking, and I think that's pretty sound advice. You want to catch these ones when a tester comes out moist, with crumbs (as opposed to covered with liquid).
As for the frosting, this one's heavy on chocolate and butter, and light on icing/confectioners' sugar. That means it's not cloyingly sweet, and it's fairly soft. If you prefer a stiffer frosting, increase the amount of icing sugar until it reaches the consistency you like. This will, of course, increase the sweetness of the frosting.
You could double this recipe and bake in a 9x13-inch pan if you'd like. Baking time will probably increase slightly. Watch closely and test often.
Serving: 1serving, Calories: 406kcal, Carbohydrates: 36g, Protein: 4g, Fat: 28g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 113mg, Potassium: 155mg, Fiber: 2g, Sugar: 28g, Vitamin A: 606IU, Vitamin C: 0.1mg, Calcium: 29mg, Iron: 2mg
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