It’s the beginning of Hugs ‘n’ Kisses month, which has me thinking chocolate. But not just chocolate kisses or Forrest Gump’s box-filled kind. No. I’m craving brownies. Rich, fudgy, make your toes-tap-dance kind. And, well, I’m feeling a little sorry for Son B.
Lately, he’s been working a lot at his big-boy, adult job. Working 50-60 hour work weeks for months on end can wear a person out, especially when weekends are included. Son B is one of several people who ensure patients in hospitals across the world receive their medical supplies in a timely, careful manner. He’s definitely an essential employee and essential family member. Hopefully these fudgy brownies topped with rich chocolate frosting will raise my little sweetheart’s spirits in the nick of time!
These brownies are a traditional recipe of egg, oil, cocoa, sugar, vanilla, flour and chocolate chips in a one bowl prep. You can use a square 9 x 9-inch baking pan, or a round 9-inch pan like I used. Either bakes beautifully, just be sure to bake until a toothpick near the center comes out with a slight crumb on it. You can stop here. By themselves, the brownies are fabulous. But shoot for the stars!
The cocoa based frosting is what sends these basic fudge brownies into the stratosphere. Powdered sugar, cocoa, vanilla, a touch of honey and butter are whipped together with milk to create a smoothly spreadable icing. I used 6 tablespoons of milk to create the slightly pourable, spreadable consistency. You may need 1 more or 1 less tablespoon depending on your kitchen temperature and preference. Sprinkle on the seasonal sprinkles and serve. Either way, these frosted fudgy brownies will take your tastebuds to a cosmic level! I hope your sweethearts enjoy these as much as mine do!
Want another brownie recipe? Try this Completely Nuts Fudge Brownie Pie and find out about the dog take-over!
PrintSweetheart Fudgy Frosted Brownies
Fudgy, gooey, rich and chocolately! Treat your sweetheart (or your tastebuds) to a cosmically great Fudgy Frosted Brownie. Easy to make and easier to indulge in!
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: About 1 Hour
- Yield: 9 Squares or 12 Slices 1x
Ingredients
For Brownie:
1–1/2 cups all-purpose flour, sifted
1/2 cup powdered sugar, sifted
2/3 cup cocoa powder, sifted
1–1/2 cup granulated sugar
3/4 tsp. salt (table, Kosher or sea)
2 large eggs, at room temperature
1 cup vegetable oil
1/2 cup water
2 tsp. vanilla
3/4 cup semisweet chocolate chips*
For Frosting:
6 tbsp. salted butter, at room temperature
6 tbsp. cocoa powder, sifted
2 tbsp. honey
2 tsp. vanilla
2 cups powdered sugar, sifted
6 tbsp. whole milk**
Instructions
To Make Brownies:
Preheat oven to 325 degrees F. Grease a 9 X 9-inch square or 9-inch round baking pan. Set aside.
In a large bowl, whisk together flour, powdered sugar, cocoa, granulated sugar and salt. Create a well in the center of the dry ingredients and add eggs, oil, water, and vanilla. Stir everything together until just combined. Gently stir in chocolate chips until evenly combined. Be careful to not over mix. Pour batter into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a slight crumb. Do not over bake. Remove pan from the oven and allow to cool on a wire rack.
To Make Frosting:
In a large bowl, using a standing or hand-held mixer, combine all ingredients except for milk. Turn mixer on to low and stir ingredients until a shaggy mixture is formed (about 45 seconds). To start, add 4 tablespoons milk to sugar mixture. Add milk in 1 tbsp. increments or until desired consistency is reached. Frosting should be easy to spread, with a consistency of toothpaste. Spread and/or pipe onto cooled brownies.
Notes
*Try substituting milk or dark chocolate chips too. If you’re feeling funky, use other flavored chips like espresso or peanut butter, or jammy fruit bits.
**Use 1 more or 1 less tbsp. milk to reach your desired piping or spreadable consistency, depending on your kitchen temperature and weather.
IMNPB
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