14*52 Chocolate Fudge Brownies with Chocolate Buttercream Frosting

Spring is around the corner. I know it.
It must be hiding somewhere but it's ready to make a full appearance. Soon.

Until then, let's continue to eat chocolate. Okay?

Chocolate Fudge Brownies with Chocolate Buttercream Frosting

Adapted from the Joy the Baker Cookbook by Joy Wilson aka Joy the Baker

Brownies

110 g (3/4 cup) flour

1 teaspoon baking powder

1/2 teaspoon salt

114 g (1 stick) butter

85 g (3 oz) dark chocolate

65 g (1/2 cup) brown sugar

110 g (1/2 cup) white sugar

2 eggs

1 egg yolk

1 teaspoon vanilla extract

85 g (1/2 cup) dark chocolate chips

• Preheat oven to 180°C (350°F).
• Whisk together flour, baking powder, and salt.
• Melt butter and chocolate in a bowl over hot water. Remove the bowl from water once both have melted. Whisk in both sugars, then the eggs, egg yolk, and vanilla.
• Fold in flour mix and when combined, the chocolate chips.
• Pour into prepared 20 cm (8 in) pan and bake for 20-30 minutes.
• Let cool completely before frosting.

Frosting

81 g (3/4 stick) butter, room temperature

30 g (1/4 cup) unsweetened cocoa powder

1/4 teaspoon salt

150 g (1 1/4 cups) powdered sugar

1 tablespoon milk

1/2 teaspoon vanilla extract

2-4 tablespoons heavy cream

2 tablespoon Ovomaltine (Ovaltine) powder

• Cream together butter, cocoa powder, and salt. Add the powdered sugar, then the milk and vanilla. Stir together cream and Ovomaltine powder and add to the frosting until it reaches your desired consistency. 

My modifications:

None.

The taste:

Heavenly. The brownies are pretty dense and neither gooey, nor too cake-like. But I still really love them. And then the frosting! Very devilish...

And adding some fresh raspberries makes it even a tiny bit better.

What's your recipe to fight the winter blues?