Trust me, I've tried hundreds of brownie recipes and finally I have one that has it all ~ the "just right" texture and the perfect frosting for my taste. I don't care for the cream cheese type frosting on a brownie. They're great for carrot cake or pumpkin cookies but I like my brownies with a good chocolate buttercream frosting. The recipe I have come up with is a variation of one given to me by my friend Alese. The frosting recipe is probably your basic chocolate buttercream frosting. I have been making it for too many years and don't have an original source. I have tried several different brands of cocoa but for this particular recipe I think Hershey's Cocoa works best. It's not too dark and not too bitter.
DeAnn’s Decadent Brownies
1 cup (2 sticks butter)
2 cups granulated sugar
5 Tablespoons unsweetened cocoa (Hershey’s)
2 teaspoons vanilla extract
4 large eggs
1½ cup flour
Pinch of salt
Melt butter in large saucepan. Whisk in sugar, cocoa and vanilla. Add eggs, one at a time, mixing well after each addition. Stir in flour until mixed well.
Pour into greased, (I spray with nonstick baking spray) 9x13” pan. Bake at 350 degrees Fahrenheit for 25 minutes.
Cool completely before frosting (if desired) and cutting.
DeAnn’s Chocolate Buttercream Frosting
½ cup butter (1 stick), softened
3 Tablespoons unsweetened cocoa
1 tsp vanilla extract
3 Tablespoons milk
2 cups powdered sugar
Tiny pinch of salt
In a mixing bowl, whisk the powdered sugar and cocoa together. With electric mixer, mix in the butter, vanilla. Add the milk a Tablespoon at a time, adding more if needed until frosting has reached a spreading consistency.
¦
No comments:
Post a Comment