Chocolate Frosted Brownies

Ingredients

• 1/2 cup unsalted butter
• 2 oz. unsweetened chocolate, chopped
• 4 oz. semi-sweet chocolate, chopped
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 tsp fine sea salt
• 2 large eggs
• 1 large egg yolk
• 2 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1 1/2 cups powdered sugar
• 3 1/2 Tbsp unsweetened cocoa powder, sifted
• 1/4 cup salted butter, softened
• 3 Tbsp half and half
• 1/2 tsp vanilla extract

Directions

1. Heat the oven to 350 degrees. Butter an 8 by 8-inch baking dish, then line it with 2 sheets of parchment paper, leaving a 2-inch overhang on all sides. Butter the parchment, too.
2. Place the butter, unsweetened chocolate, and semi-sweet chocolate in a large microwave-safe mixing bowl. Microwave in 20 second bursts, stirring thoroughly after each one, until the mixture is fully melted and smooth. Set it aside to cool a bit.
3. Stir the granulated sugar, brown sugar, and salt into the chocolate mixture. Add the eggs one at a time, mixing after each addition, then mix in the egg yolk and vanilla. Stir in the flour.
4. Transfer the batter to the prepared dish and smooth it into an even layer. Bake in the heated oven for 28 – 33 minutes, until a toothpick poked into the middle comes out with crumbs attached.
5. Take the pan out of the oven and set it on a wire rack to cool completely. If you’d like, cover the pan with plastic wrap about halfway through cooling so the brownies stay soft.
6. For the Frosting: In a medium mixing bowl, use an electric hand mixer to beat together the powdered sugar, cocoa powder, butter, half and half, and vanilla. If the frosting needs loosening, mix in a little more half and half, 1 tsp at a time. Beat until it is lightly fluffy.
7. Spread the frosting over the cooled brownies, then use the parchment overhang to lift them from the pan. Cut into squares and keep them in an airtight container.