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Brownies Iced with Browned Buttercream




Source of Recipe


Anna of “Cooking the Books” Patreon


Recipe Introduction


Yummy and extremely rich brownies. They are iced with a browned butter buttercream and then a layer of dark chocolate is melted on top. These MUST be cut into very small squares. These are originally from Betty Crocker's New Good and Easy Cook Book (1962) and Anna shared them on her Patreon.


List of Ingredients




Brownie mix, prepared according to directions
One quarter C. sweet butter
2 C. 10-X sugar (plus more, if needed)
2 T. cream
1 t. vanilla
2-3 oz. of dark chocolate

Recipe



Bake and cool brownies.

Melt and carefully brown the butter in a small saucepan (you want this a browned as possible without scorching). Pour into a bowl and add the 10-X. Mix with a hand mixer until thoroughly incorporated - it should be a spreadable consistency. If necessary, you can add more 10-X until it is spreadable. Add the cream and vanilla and stir. Spread this icing on the cooled brownies and refrigerate.

When the icing is firm melt the chocolate and gently spread it over the icing with an offset spreader. Try to cover evenly and completely. Refrigerate. You should cut through at least the chocolate layer before it gets completely hard to prevent it from cracking.