People are often surprised at how much I eat, particularly when it comes to dessert. Don’t get me wrong, most of the time it’s oatmeal, wild fish, and kale. All foods I love just as much as treats.
I can eat the crispy skin from two pounds of king salmon no problem. I devour blueberries like they are going extinct. And on those days when I eat dessert, I sometimes can’t stop.
This is okay with me; we all have and need cheat days. They keep me sane and satisfied. They keep life fun, and since I exercise and eat right most of the time, they are a healthy and natural part of my life.
These Fudgy Frosted Brownies are one of those desserts I couldn’t stop eating. Hot out of the oven with the frosting melting all over the place, they are just ridiculously good. And then even when cooled they have a fudge like texture that is truly unbeatable.
My parents couldn’t stop talking about how rich they thought they were, though delicious, and I just wanted MORE! If you don’t have a giant sweet tooth like me, you may only want a small piece, otherwise, be prepared to give these away to friends and neighbors and coworkers and basically everyone because you will need to get them out of the house before you eat the whole pan.
These decadent brownies are easy to make. I made them with carob (which you should really try because it’s fab!) but cocoa will work too. And I have a super fun recipe using them coming up on Sunday, so don’t miss it!
2 sticks unsalted butter, melted
½ cup carob or cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
½ stick unsalted butter, very soft
¼ cup milk (I used almond, use what you love)
¼ cup carob or cocoa powder
3 cups confectioners’ sugar
Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.
In a large bowl, stir together butter, carob or cocoa, and sugar until well combined. Add the flour. Then stir in the eggs and vanilla until the batter comes together.
Pour batter into the prepared pan and bake about 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
While the brownies bake, make the frosting. In a large bowl, beat together butter, milk, and carob. I did this by hand but a hand or stand mixer will work. Slowly add the confectioners’ sugar and beat until a spreadable frosting is formed. If the frosting is too thick, add a bit more milk. If it is too thin, add some more sugar.
Spread the frosting over the hot brownies. Serve warm or cool completely in pan before storing in an airtight container at room temperature for up to 4 days. Brownies may also be frozen, individually, wrapped in parchment and foil and placed in a zipper bag. Thaw in the microwave about 30 seconds.
Recipe adapted from Life in the Lofthouse