Best Brownies with Chocolate Icing
Chocolatey, fudgy and with a layer of decadent icing, these best brownies are sure to become a kitchen staple.
Personally, I love a frosted fudgy brownie and these are just that. This recipe has been in my family as long as I can remember and I request these brownies frequently from my sister. It’s such a treat to get a break in the kitchen, especially when a plate of these brownies, either topped with walnuts or sprinkles, is placed in front of me.
These brownies are easy to make, requiring a few simple pantry staples and a few easy steps. I often use a mixer to make these brownies, but that isn’t required. It’s another perk of this recipe—it’s very versatile. These brownies are decadent and most definitely satisfy a sweet tooth, especially since they are iced right out of the oven. It’s drool worthy just thinking about it! The chocolate icing hardens as it cools, resembling a consistency between a ganache and a buttercream.
So let’s recap. A tray of easy, soft fudgy brownies, topped with a hot icing when pulled from the oven. Yep, it’s a winner. Below is information on selecting chocolate and my best brownie tips.
Let’s Talk Chocolate
When making these brownies, real chocolate is used. But, even better, the choice of chocolate is extremely versatile. Since they have been made so many times in my family’s kitchen, we’ve learned over the years that many different chocolates and combinations can be used.
The recipe calls for 4 oz unsweetened chocolate, chopped, and then melted with butter and water. Unsweetened chocolate can be substituted for half unsweetened and half semi-sweet, all semi-sweet and even all dark chocolate. Further, I’ve even added 6 oz of dark chocolate for a richer brownie and it was delicious! My family traditionally uses Baker’s chocolate bars when making this recipe, but other chocolate varieties can certainly be substituted and used.
Tips For Brownie Success
1.) Line a 9X13 baking pan with parchment paper. First brush the pan with butter, and then press a sheet of parchment paper into the pan, allowing some of the parchment to extend over the sides. The butter with help adhere the parchment paper to the pan. Once the brownies are baked and cooled, they can be easily lifted out of the pan and cut into perfect slices.
2.) Making the icing requires a little coordination when baking the brownies. About 5-10 minutes before the brownies are finished, prepare the icing. The icing should be poured directly on the brownies when they come out of the oven. Please note, it is better for the brownies to come out first, rather than the icing be completed first. If the icing sits on the counter, it begins to form a skin and harden—it’s best poured on immediately, even if the brownies had been sitting a few minutes. As the brownies cool the icing solidifies, becomes shiny, and adds such a yummy decadent touch to this dessert.
3.) Add the brownie toppings right after the icing is poured as it will help them set and remain tucked in the brownie icing when cut.
4.) Often, after cutting the brownies into squares, we place them in festive cupcake liners. It allows for easy transfer and the perfect display for any party or event.
Best Brownies with Chocolate Icing
Ingredients
- 4 oz unsweetened chocolate, chopped
- 1 cup butter
- 1/4 cup water, room temperature
- 4 eggs, room temperature & lightly beaten
- 2 cups granulated sugar
- 1 cup flour
- 2 teaspoons vanilla
- 1 cup chocolate of choice, chopped
- 6 tablespoons butter, softened
- 1 1/2 cup granulated sugar
- 3 tablespoons water
- 3 tablespoons milk
- 1/2 teaspoon vanilla
- Optional toppings: walnuts or sprinkles
Instructions
- Preheat oven to 350 degrees. Line a 9X13 pan with parchment paper and set aside.
- Using a small sauce pan, melt the chopped chocolate, butter and water until smooth. Transfer chocolate into the bowl of a stand mixer fitted the paddle attachment.
- Add the lightly beaten eggs and sugar into the mixing bowl and mix well on medium speed.
- Add flour and vanilla into the mixing bowl and mix until incorporated on low. Scrape the bowl to make sure any trapped ingredients on the bottom are brought to the top and incorporated properly. Turn the mixer on medium low for a few more seconds, for a final mix.
- Pour batter into the prepared pan and place in the oven. Bake for 35-40 minutes. At 35 minutes check brownies for doneness. A toothpick inserted should NOT come out gooey, but rather with a *few* crumbs. Once baked, pull brownies from oven and place on a cooling rack.
- While the brownies are baking, with about ten minutes left, using a medium saucepan, add milk, water, butter and sugar and cook on medium heat until boiling, stirring frequently.
- Allow the mixture to cook at a rolling boil for a full 30 seconds.
- Remove from heat, and immediately stir in the chocolate and vanilla. Once smooth, pour icing on the hot brownies. Sprinkle on desired topping, like walnuts or sprinkles.
- Allow to fully cool on a wire rack before cutting.
Notes:
Please Note: The chocolate selected for the icing will determine its sweetness. Semi-sweet, which we often use, will make for a sweeter icing, whereas unsweetened will cut back the sugar if desired.
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