Cakey Brownies with Chocolate Frosting

Ingredients

• 2.5 cups granulated sugar (room temperature)
• 1 cup unsalted butter (2 sticks, softened to room temperature)
• 1.25 cups cocoa powder (unsweetened, sifted)
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 4 large eggs
• 1 egg white (from a large egg)
• 0.5 cup water
• 1.5 cups all‑purpose flour
• 0.5 cup unsalted butter (for frosting) (softened)
• 2.5 cups powdered sugar (sifted)
• 0.5 cup cocoa powder (for frosting) (unsweetened)
• 0.5 cup milk (any kind, room temperature)
• 1 tablespoon sprinkles (optional, rainbow)

Instructions

1. Prepare the pan

   Rub the bottom and sides of a 9×13‑inch brownie pan with a thin layer of vegetable oil, then line it with parchment paper, letting the paper overhang the edges for easy removal.

   Time: PT2M

2. Cream butter and sugar

   In the stand mixer bowl, combine 2.5 cups granulated sugar and 1 cup softened unsalted butter. Using the paddle attachment, beat on medium speed until the mixture is light and fluffy (about 4–5 minutes).

   Time: PT5M

3. Mix dry ingredients

   In a small bowl whisk together 1.25 cups cocoa powder, 1 tsp kosher salt, and 1 tsp baking powder until fully combined.

   Time: PT2M

4. Add dry mix to batter

   With the mixer on low, gradually add the cocoa‑salt‑baking‑powder mixture to the creamed butter‑sugar. Mix just until incorporated.

   Time: PT2M

5. Incorporate eggs and water

   Add the four whole eggs one at a time, allowing each to fully incorporate before adding the next. Then add the egg white, followed by ½ cup water. Beat on medium until the batter is smooth and glossy.

   Time: PT5M

6. Fold in flour

   Add 1.5 cups all‑purpose flour. Using a spatula, fold the flour in with a few gentle strokes—just until no streaks remain. Avoid vigorous mixing to keep the brownies tender.

   Time: PT2M

7. Transfer batter to pan

   Pour the batter into the prepared pan and spread evenly with the spatula. Tap the pan lightly on the counter to release any large air bubbles.

   Time: PT2M

8. Bake

   Place the pan in a pre‑heated oven at 350°F and bake for 25–30 minutes, or until a toothpick inserted off‑center comes out clean or with a few moist crumbs attached.

   Time: PT30M

   Temperature: 350°F

9. Cool completely

   Remove the pan from the oven, lift the brownies out using the parchment overhang, and set on a wire rack. Allow to cool completely (at least 1 hour) before frosting.

   Time: PT60M

10. Make chocolate frosting

    In the clean stand‑mixer bowl, beat 0.5 cup softened butter until creamy. Gradually add 2.5 cups sifted powdered sugar and 0.5 cup cocoa powder, mixing on low. Add 0.5 cup milk and increase speed to high, beating for about 1 minute until the frosting is smooth and spreadable.

    Time: PT5M

11. Frost the brownies

    Spread the chocolate frosting evenly over the cooled brownies using a spatula. Sprinkle with optional rainbow sprinkles for a festive touch.

    Time: PT5M

12. Slice and serve

    Using a sharp knife, cut the brownies into 12 equal squares. Serve at room temperature or chilled.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of unsalted butter: margarine
• Instead of cocoa powder: Dutch‑process cocoa
• Instead of kosher salt: table salt
• Instead of all‑purpose flour: cake flour (use less)
• Instead of unsalted butter (for frosting): vegetable shortening
• Instead of milk: half‑and‑half

Equipment Needed

• stand mixer with paddle attachment
• small mixing bowl
• whisk
• 9×13‑inch brownie pan
• parchment paper
• vegetable oil (for greasing)
• wire cooling rack
• spatula
• measuring cups and spoons
• oven mitts
• toothpick or cake tester
• sifter (optional) (optional)

Critical Steps — Do Not Skip

• Cream butter and sugar until light and fluffy
• Add eggs one at a time and fully incorporate each
• Do not over‑mix after adding flour
• Bake until toothpick comes out clean but with moist crumbs
• Cool completely before frosting

Chef Tips from the Video

• Use room‑temperature butter for a smoother cream; sift cocoa and powdered sugar to avoid lumps.
• If you prefer a denser texture, replace half of the all‑purpose flour with bread flour.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw at room temperature before serving.

Room temperature: Can sit at room temperature for 1‑2 days in a sealed container.

Make-Ahead Tips

• Bake the brownies a day ahead and keep them wrapped; frost just before serving.
• Frosted brownies can be refrigerated for up to 3 days.