Fudge Chocolate Brownies with Chocolate Bourbon Buttercream Frosting
This is one of my most requested brownies. I literally have people swarming me when I make these brownies for work. Once you try this recipe, you will never pick up a box of brownies at the store again. Consider your taste buds ✨evelated✨ after this one.
Ingredients:
Brownies:
½ cup unsalted butter melted and HOT
1 tablespoon olive oil
1 cup + 2 tbs granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
½ cup all purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup unsweetened natural cocoa powder
3 to 4 Tbsp heavy whipping cream
2 tsp Trader Joe's Bourbon Vanilla Bean Paste
1/4 tsp salt
Directions:
Brownies:
Preheat oven to 350°F
Line an 8-inch square baking pan with parchment paper (or baking paper); set aside.
Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
Pour batter into prepared pan, smoothing the top out evenly.
Bake for 20-25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven).
Remove and allow to cool to room temperature before icing.
Frosting:
With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
Add powdered sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.
Ice your (completly cooled) brownies and enjoy!
