Double Fudge Brownies with Chocolate Buttercream
By Lizzie on January 17, 2020
Hey my baking friends!! I hope you haven’t forgotten about me over the past few months. There has been WAYYYY too much going on in my house and things are finally starting to get back to normal..somewhat 🙂 I needed to get back to what I love most…baking and creating new recipes!
I hope everyone had a great holiday season and you got to spend it with the ones you love most 🙂 I always do too much and end up dealing with my back issues and asking myself why I had to bake so many different desserts 🙂 I absolutely love the holidays and they are definitely my favorite time of year, but it also feels a bit stressful for me too. So, tell me the truth…are any of you ever relieved when they are over and life returns to a more normal pace? 🙂
Just a few weeks ago, my husband and I went to Jackson Hole, Wyoming for a ski trip and to immerse ourselves in the beauty of nature, the snow and the extraordinary wildlife there! We both desperately needed a change from the heat of Florida. The first time I went to Jackson Hole, I was in my teens, but even as a really young girl, I knew it would always be one of the most beautiful places I had ever seen. If you ever get the chance to go there, don’t pass it up!! Here are just a few photos from our trip.
Do I look cold? 🙂 It was in the teens that day with a wind chill of single digits, but I was loving every minute 🙂
The Teton Mountain Range.
Big Horn Sheep
Teton National Park and the home where the employees live in the winter. Looks like a postcard, doesn’t it?
This extraordinarily beautiful moose walked about 20 feet in front of us…I was in awe 🙂
Just some beautiful little ducks..
What a gorgeous place…
Ahhhhh…..
We shot over 400 photos with our good camera, but I wanted to share some of my favorites with you 🙂
Now, back to the sweet stuff 🙂
With Valentine’s Day coming up, I wanted to bake something that was full of fun and also tasted really decadent and rich. Sprinkle Pop Shop sent me bags of the cutest sprinkles, so I thought I would create a recipe that really showcased them. Everyone loves chocolate, so I created a rich, double fudge brownie and topped it off with chocolate buttercream and those adorable sprinkles. I bought the paper liners on Amazon. I love using them for lots of different kinds of desserts because they are so versatile. Here is the link for the paper liners
Some of the yummy ingredients I used in this recipe.
How cute are these sprinkles?
I ate way too much of this batter 🙂
Use a standard sized ice cream scoop to make sure your brownies are all the same size.
The house smelled soooo good 🙂
🙂
The buttercream is so luscious.
Use a smaller scooper to place the buttercream on the cool brownies. Use an offset spatula to spread the buttercream.
Top with your favorite sprinkles to make them look extra tempting 🙂
I had way too much fun with this shoot 🙂 
Go ahead and make these for your sweetie 🙂
Sprinkles make the world a better place 🙂
These make my heart happy 🙂
xoxo
Double Fudge Brownies with Chocolate Buttercream
Makes : 15-16 large brownie cups Prep time: 30 minutes total Bake time: 20 minutes
Ingredients
Brownies
1 cup unsalted butter, melted
1/2 cup best quality unsweetened cocoa powder
2 cups all purpose flour
2 cups Dixie Crystals Sugar
4 large eggs
1 tablespoon Nielsen Massey Vanilla Bean Paste
1/2 teaspoon salt
2 heaping cups of semi sweet chocolate chips
Chocolate Buttercream
10 tablespoons unsalted butter, softened
10 tablespoons best quality unsweetened cocoa powder
2 teaspoons Nielsen Massey vanilla extract
4 tablespoons whole milk
Directions
Preheat your oven to 350 degrees. Line two baking sheets with 7 liners each and set aside.
Melt the cup of butter in the microwave. Pour into a mixing bowl and let it cool for a few minutes.
Add in the vanilla bean paste and eggs and whisk until light and fluffy. ( You can do this all by hand).
Add in the sugar, salt, cocoa and flour and use a wooden spoon to mix until combined thoroughly.
Add in the chocolate chips and stir until they are mixed evenly throughout the batter.
With your standard sized ice cream scoop, place one scoop in each paper liner.
When all of the liners are filled up and spaced evenly on each sheet, rap the pans on the counter several times so that the batter will be smooth and even.
Bake in your preheated oven for 10 minutes, then rotate your pan and bake for another 10 minutes.
Take the pans out and let them cool for 5 minutes.
Move the brownies to a baking rack and let them cool completely while you make the frosting.
Chocolate buttercream
In the bowl of your stand mixer, whip the butter until it’s smooth and creamy.
Add in the cocoa, vanilla and milk and beat until smooth.
Slowly add in the confectioners sugar and beat until smooth and silky.
Use a small ice cream scoop to place the buttercream on each cooled brownie.
Top with sprinkles while the buttercream is still wet so they will adhere to the buttercream.
Place in airtight containers for up to 3 days. You may freeze these for up to 2 months if they are wrapped well in wax paper and foil
I hope you love these as much as I do 🙂
xoxo
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