Ingredients

The following ingredients have 16 Servings
  • 1/2 cup (113g) unsalted butter (diced into 1 Tbsp pieces)
  • 2 oz. unsweetened chocolate, (chopped)
  • 4 oz. semi-sweet chocolate, (chopped)
  • 3/4 cup (160g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1/2 tsp fine sea salt
  • 2 large eggs
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1/2 cup (73g) all-purpose flour
  • 1 1/2 cups (190g) powdered sugar
  • 3 1/2 Tbsp (20g) unsweetened cocoa powder, (sifted)
  • 1/4 cup (56g) salted butter, (softened)
  • 3 Tbsp (45ml) half and half
  • 1/2 tsp vanilla extract

Instruction

  • Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, line with two sheets of parchment paper while leaving a 2-inch overhang on all sides. Butter parchment paper.
  • Add butter, unsweetened chocolate and semi-sweet chocolate to a large microwave safe mixing bowl. 
  • Heat in microwave in 20 second intervals stirring well between intervals until melted and smooth. Let cool slightly. 
  • Mix in granulated sugar, brown sugar and salt. 
  • Mix in eggs one at a time then blend in egg yolk and vanilla. Mix in flour. 
  • Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven 28 - 33 minutes until toothpick inserted into center comes out with crumbs. 
  • Remove from oven and cool completely on a wire rack (I like to cover the pan with plastic wrap about halfway through cooling so they don't dry at all).
  • For the Frosting: In a medium mixing bowl using an electric hand mixer blend together powdered sugar, cocoa powder, butter half and half and vanilla.
  •  Add in a little more half and half, 1 tsp at a time, to thin if needed. Mix until frosting is slightly fluffy. 
  • Spread over cooled brownies then lift brownies out using parchment overhang. 
  • Cut into squares and store in an airtight container (these are pretty rich which is why I listed so many servings for this small pan size).