I have to say that of all the brownies I’ve made over the years, these might be my new favorite. I’m not exactly sure if they beat out the Mocha Brownie Cake, but I’ll tell ya this . . . They are outstanding; so moist, and incredibly fudgy. The white chocolate frosting will take you to a place that chocolate lovers only dream about.
Unfortunately, while I was making the frosting, the family was cutting little samples when my back was turned. They couldn’t control themselves, even before they were frosted. See all the little nibble marks? I know we don’t have mice! Oh, and let me add that it wasn’t the little kids, either. *Sigh. Nobody minds me.
1 stick butter
4 oz semi-sweet baking chocolate
¾ cup semi-sweet baking chips
1 cup + 2 TBSP sugar
¼ cup baking cocoa
½ tsp baking powder
Dash of salt
2 tsp vanilla extract
1 cup unbleached AP flour
¾ cup walnuts optional
Spray an 8 x 11 baking dish, then lay parchment paper in the bottom and up the sides. Cut it a little bigger than the dish so you have handles to lift the brownies out after cooling. Spread room temperature butter on the bottom and sides of the parchment paper.
In a medium saucepan, melt the butter, chocolate, and chocolate chips over medium/low heat.
Add the sugar and stir until melted. Remove from heat. Add cocoa powder, baking powder, salt and vanilla, whisking until incorporated. Whisk the eggs in a small bowl and temper them by adding small amounts of the chocolate mixture while stirring well between additions. Add eggs to chocolate mixture and whisk well.
Add flour, mixing only until incorporated. Stir in nuts if you’re using them.
Pour batter into prepared pan and bake at 350°F for a good 30 – 35 minutes. Use toothpick test. If they are too wet, check them again in 5 minutes. Brownies should have a few crumbs stuck to the toothpick. Do not over bake or you’ll lose some of the moist, chewy, fudgy goodness.
Cool completely before removing parchment and brownies from baking dish. Frost.
WHITE CHOCOLATE FROSTING WITH SEMI-SWEET CHOCOLATE DRIZZLE
3 ounces white cooking chocolate (NOT white chocolate chips)
1/2 cup butter, room temperature
1 cup confectioner’s sugar
2-3 TBSP half and half
1 tsp vanilla extract
In a ramekin, melt the white chocolate in 30 second intervals in the microwave. Stir between heating sessions to remove all lumps. Set aside.
In your mixer bowl, beat the butter at medium speed for a minute. On low speed, add the confectioner’s sugar a few TBSP at a time, mixing until well blended. Add the vanilla and white chocolate. Turn the mixer speed up and beat well. Add the half and half and beat until mixture is fluffy and out of this world delicious.
If desired, add a chocolate drizzle made with ¼ cup chocolate chips, a tsp of butter, 2 TBSP water, and a quick ¼ tsp vanilla extract. You should melt the chips and water in the microwave, then add the remainder of ingredients as necessary to achieve the desired consistency. Make sure it’s stirred well and lump free. You want it to be able to run off the end of a spoon.
You could also simply shake on some chocolate sprinkles to give the white chocolate frosting a contrast.
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By Tika for CHEW WANNA EAT? © 2015