Chocolate Brownies With Icing
Chocolate fudge brownies topped with a rich poured icing.
Servings 12
Cost 5
Ingredients
- 2 cups semisweet chocolate chips or chunks, divided use
- 6 tablespoons unsalted butter (84 grams)
- ¼ teaspoon salt
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- ½ cup all-purpose flour (65 grams)
- 1 teaspoon vanilla extract
Chocolate Icing
- 3 tablespoons butter (42 grams)
- 2 tablespoons unsweetened cocoa powder (10 grams)
- 2 tablespoons whole milk (28 grams)
- 1 ½ cups confectioners’ sugar sifted after measuring
- 1 teaspoon vanilla extract
Garnish: Toasted chopped pecans (optional)
Instructions
- Preheat oven to 350 degrees F. Line an 8 inch metal baking pan with foil and grease bottom only.
- Melt 1 cup (half) of the chocolate chips and butter together in a microwave safe mixing bowl using 50% power and stirring every 30 seconds.
- Stir in the salt and sugar, then add the eggs one by one, stirring just until they are blended in.
- Stir in flour until blended, then stir in the vanilla extract. Stir in the remaining 1 cup chocolate chips. Spread batter into the prepared baking pan and bake for 28 to 30 minutes or until they appear set. Let cool completely.
- To make the icing, melt 3 tablespoons of butter in a saucepan. Add the cocoa powder and stir until smooth. Remove from heat and stir in the confectioners’ sugar, milk and vanilla until smooth. Pour over the brownies and let cool at room temperature for 30 minutes. Garnish with pecans (if using). Chill for about an hour or until icing sets. It takes a while. Also, the brownies freeze well.
- Lift from the pan and cut into squares. For a neater cut, freeze the brownies and cut while frozen, then bring to room temperature before serving.