When I received an email from my friend Heather at girlichef announcing a blogging party celebrating the release of Joy the Baker’s new cookbook I immediately responded ”I’m in..I”m in! I have followed Joy’s blog for ages and have tried many of her wonderful recipes so the announcement of the release of Joy the Baker Cookbook – 100 Simple and Comforting Recipes is good news indeed. This post is part of the Joy the Baker Cook Book Spotlight and Cook Off sponsored by Hyperion and is hosted by girlichef.
This baking event will go for four weeks, the first three weeks participants will bake and post Joy’s recipes and the fourth week will be the book review. Our first week’s choices were Chocolate Fudge Brownies with Chocolate Buttercream Frosting or Flax Seed & Cracked Pepper Crackers and I (what else could I possibly do) chose the brownies. They were so good that I made a second batch and left it unfrosted so I can make brownie hot fudge sundaes for an upcoming family birthday dinner (we’re celebrating 3 birthdays in one day!!)
- CHOCOLATE FUDGE BROWNIES
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
- 3 ounces unsweetened chocolate
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ½ cup semisweet chocolate chips
- THE BEST CHOCOLATE BUTTERCREAM FROSTING
- ¾ cup (1-1/2 sticks) unsalted butter
- ½ cup unsweetened cocoa powder1/2 teaspoon salt
- 2-1/2 to 3 cups powdered sugar, sifted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- scant ½ cup heavy cream
- ⅓ cup Ovaltine
- Place a rack in the upper third of the oven and preheat to 350 degrees F. Grease and flour an 8-inch square baking dish and set aside.
- In a medium bowl whisk together flour, baking powder and salt. Set aside.
- Bring about 2 inches of water to a boil in a medium saucepan. In a medium heatproof bowl add butter and unsweetened chocolate. Place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate. Once melted, remove the bowl from the simmering pot. Whisk in brown sugar and granulated sugar. Whisk in eggs, yolk and vanilla.
- Add the flour mixture all at once to the chocolate mixture. Fold together with a spatula until well incorporated. Fold in the chocolate chips.
- Pour batter into prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted in the center of the bornies comes out clean. Remove from the oven and cool completely before frosting.
- CHOCOLATE BUTTERCREAM FROSTING
- In the bowl of an electric mixer fitted with a paddle attachment cream together butter, cocoa powder and salt. Mixture will be very thick, but cream for about 3 minutes at medium speed.
- Turn off the mixer, scrape down the sides of the bowl and add the powdered sugar. Turn the mixer on low to incorporate 2-1/2 cups powdered sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium high. Stop the mixer and scrape down the sides of the bowl as necessary. Beat until smooth.
- In a 1-cup measure stir together cream and Ovaltine. Turn the mixer to medium and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy and spreadable. Add more powdered sugar to adjust consistency. Spread or pipe frosting onto cooled cakes or cupcakes (or brownies!).
The brownies are dense, chocolatey and rich and the buttercream frosting perfectly compliments the fudgy base. The only thing I might do differently next time is add a few toasted chopped walnuts to the brownie batter. The chocolate hearts on top of the squares are special Valentine’s Day Junior Mints. We gobbled up all the frosted squares immediately and topped the second batch of unfrosted brownies with vanilla ice cream and chocolate sauce. All that was topped off with a big spoonful of sliced strawberries left over from the strawberry whipped cream birthday cake that my son always asks for on his birthday. It was awesome!!!!!
this post is linked to Foodie Friday at Designs by Gollum. Thanks, Michael Lee.
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