Frosted Brownies
By America's Test KitchenPublished on October 27, 2011
Yield
Makes 16 brownies
Ingredients
Frosting
4 ounces (113 grams) semisweet or bittersweet chocolate, chopped1 tablespoon vegetable oilBefore You Begin
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Semisweet chips are fine for this frosting. If you're anxious to firm up the frosting, pop the tray of frosted brownies into the refrigerator for 15 minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
- Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
- Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
- Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.
- For the frosting: Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours.
- Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
Yield
Makes 16 browniesIngredients
Frosting
Ingredients
Frosting
Ingredients
Frosting
Why This Recipe Works
This frosted brownie recipe is good without the chocolate frosting, but even more spectacular with it. Adding baking powder to this brownie recipe lent them a slightly cakey, very sturdy texture that didn’t crumble when sliced; unsweetened chocolate added the richest chocolate flavor. Ensuring that a toothpick inserted in the middle of the pan of brownies came out with some moist batter or crumbs attached indicated the brownies were baked perfectly; around the edges the toothpick should come out clean. Finally, adding a little vegetable oil to the melted chocolate helps it set up quickly and keep a glossy appearance.
Before You Begin
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Semisweet chips are fine for this frosting. If you're anxious to firm up the frosting, pop the tray of frosted brownies into the refrigerator for 15 minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
- Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
- Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
- Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.
- For the frosting: Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours.
- Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
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