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Author Notes: Decadent and intensely fudgy, this brownie uses a riff on the simple one-bowl Baker's chocolate brownie recipe for the base. I topped it with a tangy, sweet chocolate buttermilk frosting. They are better when chilled slightly—but it's hard to wait that long to take a bite! —Posie Harwood
Makes one 9- by 13-inch pan
For the brownies:
- 4 ounces unsweetened chocolate
- 3/4 cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
For the frosting:
- 1/4 cup butter
- 3 tablespoons buttermilk
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 2 to 4 cups confectioners' sugar
- Preheat the oven to 350° F. Line a 9- by 13-inch baking pan with foil and grease with butter or baking spray.
- In a large glass bowl, microwave the chocolate and the butter on high, checking and stirring after each 30-second interval, until the butter melts (about 2 minutes). Stir until the chocolate is fully melted.
- Add the sugar and mix well. Add in the eggs and vanilla and stir until combined. Add the flour and mix until well-incorporated.
- Pour the batter into the prepared pan and bake for about 30 minutes. The top should be crackly and a tester inserted into the middle should come out clean. Do not overbake! Remove from the oven and let cool in the pan.
- To make the frosting, add the butter, buttermilk, and cocoa powder to a small saucepan. Bring to a boil, whisking until smooth, and then remove from the heat. Transfer to a stand mixer (or large bowl) and add in the confectioners' sugar and the vanilla. Beat the mixture until fluffy and thick. **You might need less or more sugar, depending. Start with 2 cups, and add more if the frosting looks too thin. Also, if it isn't getting fluffy, try refrigerating the frosting for 20 minutes, and then beating it again.**
- Spread the frosting over the brownies. Let the frosting set (it is helpful to chill them for a little while in the refrigerator), and then slice and serve.
- This recipe is a Community Pick!