I teased these brownies on Instagram yesterday, and as promised I’m sharing the Homemade Frosted Brownie Recipe with you just in time for weekend celebrations.
They do come with a warning, however. They are the definition of insanity.
They are rich and fudgy.
They are frosted.
They are sprinkled with white chocolate shavings.
They took 4 (yes, FOUR! ) attempts to get perfect.
The first time came from a vintage cookbook recipe, that even with some tweaks was a bit dense. The second time captured the flavor a bit better but lacked oomph in their rise. The third time got the flavor and texture I was hoping for, but I baked them in 9×13 inch baking pan and they were still a bit flatter than I was hoping for.
Note: You can totally use a 9×13 if you want to spread out how many brownies you are serving, but they won’t look quite as thick (both brownie and frosting) as my photos.
The 4th attempt, I baked in an 8×8 inch baking pan and the results had me dancing in my kitchen.
Then I frosted them and literal tears nearly escaped from my eyes. They are the perfect combination of a brownie loving boy and cake frosting craving girl.
- 1/2 cup Hershey’s cocoa
- 1/2 teaspoon baking soda
- 2/3 cup canola oil, divided
- 1/2 cup boiling water
- 2 cups granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
- 1 cup walnuts or pecans, chopped (optional)
- 1/4 cup unsalted butter, softened
- 1/4 cup evaporated milk (you can use regular milk, too)
- 1/4 cup cocoa
- 3 cups powdered sugar
- pinch of salt
- shaved white chocolate, garnish (optional)
- Preheat oven to 350 degrees.
- Lightly spray an 8×8 inch baking pan (you can also use a 9×13 pan just know they won’t be as thick) with non-stick cooking spray and place a piece of parchment paper inside the pan with a bit of overhang.
- In a medium sized bowl, stir together the cocoa and baking soda. Blend 1/3 cup of the canola oil into the cocoa until well mixed and shiny. Carefully add the boiling water and stir until the mixture thickens.
- Add the sugar and stir in the remaining 1/3 cup of canola oil and eggs; mix until smooth. Slowly add the flour, vanilla and salt, mix well to combine. Stir in the mini chocolate chips. If you’re adding nuts, fold them in now, too.
- Pour into prepared baking pan and bake at 350 degrees for approximately 40-45 minutes, until a toothpick inserted in the center comes out slightly wet, unlike cake you don’t want the toothpick to come out clean- then you’ll have dry brownies. If you choose the 9×13 pan, begin checking the brownies at 30 mins.
- Allow the brownies to cool for at least an hour, until completely cool before frosting.
- To make the frosting:
- Simply combine the ingredients in the bowl of stand mixer and whisk together until smooth.
- Transfer the brownies to a cutting board by lifting the parchment paper. Drop the frosting on the center of the brownies and using an offset spatula, gently spread the frosting to the edges careful not to touch the brownies with the spatula.
- Sprinkle with shaved white chocolate, if desired.
- Store in an airtight container. I like to put mine in the fridge prior to serving. The frosting edges and interior chocolate chips will harden a bit.
I could’ve stopped there but I furthered my relationship with the brownies by adding shaved white chocolate on top. I like that it fancied them up a bit and keep them from looking so…..brown? The combination of good looks and great taste have them kicking your boxed brownie mix to the curb.
If you don’t have white chocolate laying around, don’t stress. These guys are legit with or without it.
We will be enjoying the brownies for the Super Bowl this weekend and I’m 99% positive they’ll be the first to disappear from the dessert table. I like to keep them in the fridge and served them slightly chilled. The frosting slightly hardens and I like that you get a bit of the mini chocolate chip texture in each bite.
Ha, I crack myself up sometimes.
Have a great weekend!