Can you believe these brownies? I don’t think I could have packed any more chocolate in them! I made up this brownie recipe just for my neighbor who recently moved away. I asked her a few questions and came up with this dessert just for her. She absolutely loved it! It’s so pretty and obviously delicious. You can almost taste it from these pictures!
I used my all-time favorite homemade brownie recipe and added chunks, a layer of rich chocolate frosting and topped it with mini-chocolate chips and chocolate sprinkles. Death by chocolate!
The brownie recipe is really simple. A one bowl recipe! Once it is baked and cooled, top it with a layer of chocolate frosting.
Then top it with mini-chocolate chips and chocolate sprinkles! Or any chocolate toppings you can think of. You can go crazy! These are Death By Chocolate Brownies so don’t be shy!
Cut and serve! And just a little tip. To get pretty lines in your chocolate chunks when cutting chill the brownies well first.
I hope you enjoy!
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- 10 tablespoons butter
- 1¼ cups sugar
- ¾ cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 large eggs, cold
- ½ cup all-purpose flour
- 1 ¼ cup chocolate chunks
- 4 tablespoons butter, softened
- 3 tablespoons cocoa powder (I used Dark Cocoa)
- ⅛ teaspoon salt
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk or cream
- Chocolate Sprinkles
- Mini-Chocolate Chips
- Preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
- Cut butter into chunks. Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly, it should be warm but not hot.
- Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time stirring vigorously after each addition. When the batter looks thick, shiny, and well blended, fold in the flour just until incorporated and no streaks remain. Gently mix in the chocolate chunks. Spread the batter into the prepared pan and bake 25- 30 minutes, until just set.
- Let cool until warm, not hot then chill in refrigerator until cool to the touch.
- Using a stand mixer or handheld mixer, mix together the butter, cocoa and salt until smooth. Then add in the powdered sugar and beat on low. Add in the vanilla and 1 tablespoon of milk. Add more milk ½ tablespoon at a time if needed for desired consistency. Mix for 1-2 minutes longer, until smooth and fluffy.
- Remove brownies from the fridge and evenly spread the frosting on top. Add sprinkles and mini chocolate chips and cut brownies into small squares.
- To get a clean cut, place brownies in freezer for 15-20 minutes. Lift up the ends of the parchment, place on a cutting board and cut into squares and serve.