These are the best chocolate brownies. I love the chocolate chips inside the brownies. Anything worth doing, is worth overdoing...hence the frosting on top. You choose buttercream or chocolate buttercream!
1 cup (2 sticks) butter
2 1/4 cups sugar (450 grams)
4 large eggs
1 1/4 cups cocoa powder (155 grams)
1 tsp. salt
1 tsp. baking powder
1 tbsp. vanilla extract
1 1/2 cups (180 grams) all-purpose flour
2 cups semi-sweet chocolate chips
Chocolate Buttercream Frosting
1 1/2 cup butter, softened
1/2 cup (62 grams) powdered sugar
3/4 cup (95 grams) Dutch processed cocoa
pinch of salt
1 tsp. vanilla
8 oz. semi sweet chocolate, melted, cooled slightly
4 cups powdered sugar (1 pound or 453 grams) 1 cup butter, softened (2 sticks) 3 tsp vanilla extract 1/4 cup milk (or heaving whipping cream or half & half)
To make brownies
Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow butter sugar mixture to boil.
Pour butter sugar mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla. Mix until well combined.
Mix in flour and chocolate chips until well combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.
Cool completely then frost with Chocolate or Buttercream Frosting.
To make chocolate frosting:
In mixer, with paddle attachment, cream together butter, sugar, cocoa and salt until smooth. Scraping sides as needed.
Add vanilla and whip until just combined. Scrap sides of bowl, then add melted chocolate and beat until smooth and creamy.
Frost over brownies.
To make buttercream frosting:
In bowl of mixer with paddle attachment cream together butter and vanilla.
Gradually add powdered sugar on low speed, once incorporated scrape down sides of mixing bowl and increase speed to medium high until fully incorporated.
Add milk and mix in at medium speed, then increase speed to high and let mix for two minutes. This makes the frosting light and fluffy. The frosting should hold its shape so it doesn't fall off your cake or cupcakes. Add more milk if the frosting seems to stiff or more powdered sugar if frosting seems too soft.
Frost over brownies.