Whenever we had brownies growing up, my mom would frost them with chocolate buttercream. This totally ruined me for regular brownies, they don’t even appeal to me anymore without icing!
These brownies have no special ingredients. You probably have everything you need in your fridge and pantry right now. Maybe not the walnuts, but they are optional of course. I made these in an effort to clean out my pantry.
I start by melting butter in a saucepan and then whisking the cocoa powder in. Set this aside to cool a bit.
Then you can start whipping your eggs together with the sugar in either a stand mixer with a whisk attachment, or using a hand mixer. Whip until they are pale and doubled in volume.
While the mixer is on low, start dropping in spoonfuls of the chocolate and butter mixture into the mixer. Mix until everything is incorporated and don’t leave any of that chocolate mixture behind! Then add in the flour and salt and mix until just combined. The mixture will be very thick.
At this point, you can mix in the walnuts with a spatula. You don’t want to use the mixer here because it will break up the nuts.
Spread it out into a 9×13 baking dish with parchment paper and sprayed with cooking spray.
Once they are done baking, let them cool in the pan for 15 minutes then use the sides of the parchment paper to bring the brownies out of the pan and onto a cooling rack. Cool them for about 2 hours, or until they are room temp.
Now they’re ready to frost! Once you’re ready you simply just combine all the frosting ingredients into a medium sized bowl and use a hand mixer to whip it all together. You can use your stand mixer if you’d like. Start out with a couple tablespoons of milk and add more as needed until you have the consistency you want.
Then spread the frosting on those bad boys!
I mean… can we just admire? A work of art, really. The brownie is super dense and fudgey and chewy… then the frosting is light on the chocolate and perfectly fluffy. Try not to eat these all in one night.
Walnut Brownies with Chocolate Buttercream Frosting
Ingredients
- 1 1/4 cup unsalted butter
- 1 1/4 cup cocoa powder
- 1 3/4 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 1 cup walnuts (optional)
Chocolate Buttercream Frosting:
- 1 stick unsalted butter, ROOM TEMP
- 5 cups powdered sugar
- 2 tbsp cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2+ tbsp milk
Instructions
- Preheat the oven to 350 degrees. Line the bottom of a 9×13 baking dish with parchment paper. Spray sides and paper with cooking spray and set aside.
- Add the butter to a medium saucepan over low-medium heat. Once the butter is melted, whisk in the cocoa powder. Remove from heat and set aside.
- In a stand mixer with the whisk attachment (or using a hand mixer) whisk together the eggs and sugar for 2-4 minutes, until they become pale in color and double in volume.
- While the mixer is whisking on low, drop the chocolate and butter mixture into the mixer in spoonfuls until the mixture is combined. Add vanilla extract. Add the flour and salt and mix on medium speed just until combined.
- Remove the mixer from the stand and stir in the walnuts (optional) then spread the mixture into the greased pan. Bake for 30-35 minutes, or until the top looks set and an inserted toothpick comes out clean.
- Let the brownies cool for 15 minutes in the pan, then transfer them onto a wire rack to cool for 2 hours.
- Once the brownies are room temperature, make the frosting by combining all ingredients in a large bowl. Start with 2 tablespoons of milk and use a hand mixer on low to combine everything. You will likely need to add milk, only add milk 1 tablespoon at a time. Whip the frosting to a thick consistency and spread evenly on the cooled brownies. Serve!
