Frosted Cake Brownies

These Frosted Cake Brownies are topped with a decadent Buttermilk Chocolate Frosting.

Frosted Cake Brownies
Makes 18
  • 2 cups semisweet chocolate morsels
  • 1 cup unsalted butter
  • 1½ cups granulated sugar
  • ½ cup firmly packed dark brown sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1¼ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Buttermilk Chocolate Frosting (recipe follows)
  1. Preheat oven to 350°. Spray 18 muffin cups with baking spray with flour.
  2. In a medium microwave-safe bowl, heat chocolate and butter on high in 30-second intervals, stirring between each, until mixture is melted and smooth (about 2 minutes total). Whisk in sugars until well combined. Let cool for 5 minutes. Whisk in eggs and vanilla until well combined.
  3. In a small bowl, whisk together flour, cocoa, baking powder, and salt. Gently fold flour mixture into chocolate mixture just until combined. Spoon batter into muffin cups, filling three-fourths full.
  4. Bake until edges are set and a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely in pans.
  5. Spread Buttermilk Chocolate Frosting onto brownies. Cover and refrigerate for up to 3 days.

Buttermilk Chocolate Frosting
Makes about 3 cups
  • ¾ cup unsalted butter, softened
  • 2½ cups confectioners’ sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 4 to 6 tablespoons whole buttermilk
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat butter at medium speed until creamy. In a small bowl, sift together confectioners’ sugar, cocoa, and salt. Gradually add sugar mixture to butter, beating until combined. Gradually beat in buttermilk until mixture reaches a spreadable consistency. Use immediately.

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