Spring is in full swing here in Texas and I am pleasantly surprised at the very mild weather – usually by this time the gorgeous 70 degree days are gone and the weather starts ascending into the hot summer months. *UPDATE*: since I wrote that sentence two weeks ago, the weather has now started ascending into the hot summer months…
Like Valentines Day, in the Fall/Winter I never look forward to spring. In fact, I really can’t bear the thought of it! But alas, also like Valentines Day (except more so, I am not – no pun intended – in love with Valentines Day :) ) Spring arrives and I am in love – especially this year with the unbelievably beautiful weather. One of my favorite events that takes place every April (Main Street Fort Worth Arts Festival) was a couple of weeks ago, and as always, was quite fun. This year I was especially excited at the addition of classical music (although I must admit, I am not sure that solo piano works too well at a noisy festival such as this one) to the other genres of live music presented at the festival every year (it’s about time!). One bad side though, is that they did not have as much to offer in the way of the culinary arts as they normally do – oh well, I guess it’s a trade off?
Speaking of culinary subjects let’s talk brownies. What? Again? Is this all she does is post brownies? Can she not bake anything else?
What can I say? I like – I mean really like – brownies and they are perfectly easy to whip up on a whim. Plus I have a lot of fun making different variations with this favorite recipe of mine. This time though, I didn’t do much to the brownies except add a very delicious buttercream frosting to the top. If you are not a buttercream fan then leave it off – you still have great brownies underneath. But if you do like buttercream… pile it on! I used this recipe here and it really complimented the brownies very well. If you are in need of a fairly quick dessert or have a sweet urge that can’t wait long to be satisfied, then I highly, highly, recommend you make these. Buttercream frosting piled on top of nothing but chocolatey goodness – oh my.
~ For the buttercream frosting recipe, please visit the link above. I did not post the actual recipe as I find the blogger’s comments very helpful.
~ To make these brownies extra springy, try adding a light pastel colored food coloring to the frosting and top with sprinkles – kind of like those sugar cookie bars you see at the top of this post!
~ I cut the frosting recipe in half, and for me it was plenty, but use your own judgment based on how much/how little frosting you like.
Chocolate Brownies With Buttercream Frosting
For the brownies
1/2 C. ( 1 stick ) butter, melted
1 1/2 C. granulated sugar
1 1/2 tsp. vanilla extract
3/4 C. all – purpose flour
1/2 C. unsweetened cocoa powder
1/2 tsp. kosher salt
1 C. semi sweet chocolate chips
Preheat the oven to 350° F. Grease an 8 in. baking dish and set aside.
In a large bowl, combine the butter, sugar, and vanilla.
Using a whisk (or mixer), add in eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Gradually, using a spatula, add the flour mixture to the egg mixture using a little bit of a folding motion until thoroughly combined.
Stir in chocolate chips.
Pour batter into prepared dish and bake for 25 to 35 minutes, or until moist crumbs stick to a toothpick when inserted.
Transfer brownies to a wire rack to cool.
let brownies cool completely before adding frosting.
Barely adapted from Brooke’s Best Bombshell Brownies
Photos © Sempre Dolce