Disclosure: I received a case of powdered sugar from #Choctoberfest sponsor in compensation for this post. All thoughts and opinions are my own.
Yesterday we were talking the best chocolate recipes on the blog, to date (plus a super amazing #Choctoberfest giveaway valued at over $400!!) Today I’d like to add another!
Today’s recipe is sponsored by Imperial Sugar. I’ve worked with Imperial Sugar a number of times in the past, so even though they sent me their powdered sugar this time around, I’ve also used their white sugar and brown sugar on a regular basis.
Plus! You can double your chances winning some Imperial Sugar. Enter the #choctoberfest giveaway PLUS you can enter Imperial Sugar’s daily Scary Scramble!
So let’s talk chocolate recipes, shall we?
I’ve shared brownie recipes in the past, but usually they’re boxed that are doctored up with delicious ingredients. Because I love the fudgy texture of boxed mix and have always struggled to achieve that with a homemade recipe.
Last year, I stumbled upon this recipe and switched it up a bit. This year, I wanted to revisit it and make sure that it was still a keeper – plus I wanted to add frosting.
My family cannot stop eating these!
Since they’re baked in an 8x8 pan, these brownies are super thick. Knowing how my family likes to cut brownies, I took the initiative to cut them into 25 pieces prior to frosting to help regulate somewhat.
Perfect Frosted Brownies
Adapted from Cooking for my Soul
8 ounces dark chocolate chips
1 stick butter
1 ¼ cups white sugar (I used Imperial Sugar)
3 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
¼ cup unsweetened cocoa powder
½ cup + 2 tablespoons all purpose flour
½ cup mini chocolate chips
2 cups powdered sugar (I used Imperial Sugar)
½ cup cocoa powder
5 tablespoons butter, melted
¼ cup milk
Preheat the oven to 350 degrees F. Spray an 8x8-inch square pan with nonstick spray and line with parchment.
In a double boiler or microwave melt the dark chocolate chips and butter. Whisk until smooth, then whisk the sugar in until combined.
Add the eggs and whisk until the eggs are completely incorporated. Stir in the vanilla, and salt. Mix in the cocoa and flour until completely combined. Gently fold in the mini chips.
Pour the batter into the prepared pan and bake for 38-40 minutes or until a toothpick inserted into the center of the brownies comes out clean.
Cool brownies completely, them remove from pan. Use a large knife to cut 25 equal pieces.
To make the frosting, place the powdered sugar and cocoa together in a bowl, whisk to combine.
Add the melted butter and milk and stir vigorously until smooth. Spread the frosting over the cut brownies. To serve, simply pull a brownie from the bunch (your children will be amazed at your talent for pulling perfectly square pieces of brownie off the large block for about 2 seconds before they call you out!)