We can’t let Valentine’s Day pass without a classic brownie. These Valentine’s Day Frosted Brownies are EXACTLY what your S/O is hoping to receive from you (hint hint). That rich and fudgy Ultimate Fudge Brownie finds its soul mate in our vanilla American buttercream. What’s not to love?
If you’re going to cut these for sharing, follow this tip. Cover the pan of brownies tightly and refrigerate for 3-4 hours. Remove from the pan, take off the parchment paper and place on a cutting board. Cover with buttercream. Use a sharp knife and dip in HOT water. Dry quickly and make your first cut. Repeat this process for each cut to get nice clean cuts.
Valentine’s Day Frosted BrowniesCourse: DessertDifficulty: Easy
Unsalted Butter 339g
(1 1/2 cups)
Dark Chocolate, chopped 6 oz.
Light Brown Sugar 95g
6 Large Eggs + 1 Egg Yolk
Vegetable Oil 80g
Vanilla 2 tsp
All Purpose Flour 155g
Cocoa Powder 100g
Espresso Powder 1 tsp
Salt 1 tsp
- Preheat oven to 350°. Spray a 9×13 aluminum pan and line with parchment paper.
- In a heat proof bowl, microwave butter and chocolate until melted. Set aside to cool.
- In a mixing bowl, combine brown sugar, sugar, eggs, vanilla and oil. Beat on high speed until thick and fluffy, at least 5 minutes.
- Temper butter/chocolate mixture into egg mixture by pouring in a slow and steady stream while constantly mixing.
- Add flour, espresso powder, cocoa powder and salt. Mix by hand until fully combined.
- Pour into prepared pan. Bake for 30-40 minutes, or until the edges start to pull away from the side of the pan and the inside is still soft but set.
- Cool completely then frost with buttercream. Add red and white sprinkles.
- Use a good quality chocolate. I like Callebaut or Valrhona. If you can’t find those, buy a good quality chocolate bar that is at least 68% cocoa.
- I use Nescafe instant espresso for these brownies.
- These come out perfectly after 34 minutes in my oven, but every oven is different. Don’t overbake or they will be dry and lose their fudgyness.