So I had these brownies lurking in my freezer due to what I can only assume was residual baby brain. While making the brownie layer for the base of that Brownie Cake with Coconut Meringue, I somehow ended up doubling the butter in the very first step and melting it with the chocolate, making it impossible to separate the two. Frustrated, I set it aside and started over, did things properly, and put it into the oven to bake.
Then Carl came upstairs, saw my mess, and innocently inquired as to what I was doing.
Me (sad face): I screwed up and wasted all this chocolate and butter. I accidentally doubled the butter and didn’t realize until I melted it all into the chocolate.
Carl: So why don’t you just double everything?
Me: Good point, that will be easier than trying to create some other recipe with this very buttery chocolate.
Carl: You actually didn’t think of that?
Me: I’m tired. Yes, I’ll do that. Don’t mind me.
So I proceeded to double all the rest of the ingredients, divided the batter over two pans, and went to put them in the oven.
WHERE THERE WERE ALREADY BROWNIES BAKING.
And also, ARGH.
And also also, I need more chocolate and no, we will not be having eggs for breakfast. NO, I did not remember I already made brownies, and I am sick of being expected to remember things like that, how much do you EXPECT of a person? No, I cannot speak slower! This is not funny. Whyyyyyyy is this happening?
Carl: What is HAPPENING? I actually don’t understand what is happening.
Me: I DOUBLED THE BUTTER.
Carl: I know, but now you just doubled everything else too. It’s fine!
Me: It’s NOT fine, I already MADE brownies, they’re in the oven!
Carl: What? Then why did you double this batch?
Me: I DID NOT, I JUST DOUBLED THE BUTTER, and then YOU came up and told me to double EVERYTHING.
Carl: But doubling everything MADE SENSE, right? Aren’t the brownies fine?
Me: YES, but now I have THREE batches of brownies.
Carl: Why 3?
Me: Seriously, we are getting NOWHERE. I ALREADY MADE BROWNIES. NOW YOU MADE ME DOUBLE EVERYTHING AGAIN.
Carl: What?! I didn’t make you! I suggested it and you said that would work. Why are there brownies in the oven? (*sees me wind up with another shouty explanation*) …I was just coming up for a glass of water…I better get back to work. (*edges away slowly toward the stairs and the relative safety of his office*).
Obviously, I soon realized there are worse problems to have than triple batches of delicious brownies. One batch was quickly sent off to another good home, one was made into that fabulous cake, and one went into the freezer and was reincarnated this week with cookie dough frosting.
What a happy mistake after all!
Naked brownies are just begging to be iced, and icing can always be made to suit any occasion and mood. For book club I couldn’t decide between the thick best-ever chocolate frosting from these brownies, the cookies ‘n’ cream frosting from these brownies, or the cookie dough frosting from these cupcakes.
Since cookie dough frosting is one of my favourite food groups, and I wanted something really different from the Strawberry Cream Cheese Frosting on the Valentine’s cake these were sharing the fridge with, it won out this time. This frosting literally tastes JUST LIKE cookie dough, unlike those “cookie dough” dips we talked about awhile back. If you don’t feel like making cookie dough cupcakes, brownies are a perfect excuse to make the frosting anyway.
If you’re anything like me, you’ll eat these from the bottom up or the top down to get the full effect of both the fudgy, rich brownie and the sweet, buttery cookie dough frosting. Obviously, this frosting would be just as great on your favourite box mix brownie, or your favourite finger. You can guess which was my favourite on the day in question :)
Enjoy, and have a great weekend!
- ½ cup butter
- 1⅓ cups (8 oz) semi-sweet chocolate chips
- 1 cup sugar
- ½ tsp salt
- 3 eggs
- 1 tsp vanilla
- ¾ cup flour
- COOKIE DOUGH FROSTING:
- ½ cup butter, at room temperature
- ¼ cup light brown sugar, packed
- 1⅓ cups confectioners’ sugar
- ⅓ cup all-purpose flour
- ¼ tsp. salt
- 1 tbsp. milk
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees. Spray a 9-inch square or round pan thoroughly with nonstick cooking spray.
- Place butter and semi-sweet chocolate in a large microwave-safe bowl and microwave for 1 minute, then in additional 30 second increments if necessary until chocolate is mostly melted. Stir to melt chocolate completely.
- Whisk sugar, salt, and eggs into chocolate mixture just until combined (don’t overbeat, or the brownie will rise too high and then fall).
- With a wooden spoon, stir in flour until no streaks remain.
- Pour batter into prepared pan and bake for 25-30 minutes (until center is just barely set and toothpick comes out with a few crumbs sticking to it).
- Let cool completely before frosting.
- FOR FROSTING:
- Beat together butter and brown sugar until creamy (2-3 minutes). Mix in icing sugar until smooth. Beat in flour and salt, then add milk and vanilla and beat until very smooth. Spread evenly over cooled brownies.