Butter Cream Brownies
  • Cooking Time: 25 minutes
  • Servings: 16
  • Preparation Time: 15 minutes
  • Ingredients for Brownies
  • 1/2 c. unsalted butter softened
  • 10 oz. semi sweet chocolate, chopped
  • 1 1/2 c. sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • 3/4 c. flour
  • 1/2 tsp. salt
  • 1/4 c. hot fudge, more for drizzling if you would like
  • Ingredients for Butter Cream
  • 4 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 2 tbsp. milk
  • 1 1/2 sticks unsalted butter, room temperature
  • rainbow sprinkles (optional)
  1. 1. Using a double boiler or small sauce pan, melt the butter on medium high heat. Once the butter is melted, quickly add the chocolate and take off the heat. Stir until completely melted and allow to cool at room temperature.
  2. 2. In a separate bowl, beat the sugar and eggs adding one at a time. Combine the vanilla, flour, and salt. Lastly, pour in the chocolate mixture, the hot fudge and beat until well incorporated.
  3. 3. Prepare a 8 X8 square pan by layering the pan with parchment paper and spraying the parchment paper with baking spray or butter. Pour the brownie mixture into the pan and bake for 25-30 minutes. Using a tooth pick, stick the brownies in the middle to determine if they are done.
  4. 4. Once the brownies are finished baking allow to cool at room temperature and then place them in the refrigerator to be chilled. Chill for 1 hour.
  5. Directions for Butter Cream
  6. 1. In a medium bowl, beat the butter and and begin to add the powdered sugar. The frosting will become slightly thick with big crumbs. Add the salt, vanilla extract, and milk.
  7. 2. Now that your brownies are chilled, take the butter cream frosting and frost the top of the brownies using all of the butter cream. Drizzle some hot fudge for appeal if you would like and/or sprinkle with rainbow sprinkles and chill for about 30 minutes before serving.