Fudgy brownies with a chocolate topping and vanilla cream filling
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:16 brownies 1x
Method:Melting, Mixing, Baking
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) butter
1 cup plus 2 Tablespoons sugar
1 teaspoon vanilla
3/4 cups all purpose flour
For Cream Filling:
1/4 cup light corn syrup
2 tablespoons butter, at room temperature
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups powdered sugar
1–3 teaspoons cream (start with 1 teaspoon and add more if filling is too thick)
3 ounces milk chocolate chips
2 tablespoons butter
Preheat oven to 350º and line 8″x8″ pan with nonstick foil. In a large bowl, add eggs, and beat with cocoa, salt, baking powder. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Mix in vanilla. Add the flour to batter and stir until fully incorporated. Spread batter into prepared pan. Bake brownies about 35-40 minutes or until inserting a toothpick leaves only moist crumbs. Cool completely.
With a hand mixer, beat together all of the filling ingredients. Add a teaspoon of cream to make filling spreadable and up to a tablespoon if needed (I used 1 teaspoon). Pour on top of cooled brownies and spread. Return to freezer until set.
To make glaze, microwave the chocolate chips and butter until smooth and spread on top of the brownies. Chill again before cutting.
Yield: 16 brownies
Total time: 2+ hours with chilling times
Note: consider doubling the chocolate glaze to get full coverage.
Recipe created from King Arthur Flour, Love and Olive Oil and Hugs and Cookies XOXO