Ingredients:

  • 1 cup unsalted butter, melted and hot
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup Dutch-processed cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon espresso powder
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/3 cup cocoa powder
  • 3 tablespoons heavy cream
  • 1 tube white decorating icing

Instructions:

  1. Heat your oven to 175°C and line a 23x33 cm pan with parchment paper. Note: Leaving an overhang makes it easy to lift the brownies out later.
  2. Whisk 1 cup melted, hot butter with 1 cup Dutch processed cocoa powder and 1 tsp espresso powder until glossy and fragrant.
  3. Stir in 2 cups granulated sugar until the mixture looks like wet sand.
  4. Add 4 large eggs one at a time, whisking vigorously after each addition until the batter is smooth and shiny.
  5. Fold in 1 tbsp vanilla extract and 1/2 tsp sea salt.
  6. Gently fold in 1 cup all purpose flour until no white streaks remain. Note: Overmixing here will make them tough.
  7. Pour into the pan and bake for 25 minutes until a toothpick comes out with a few moist crumbs.
  8. Let the brownies cool in the pan for at least 1 hour. This is vital for clean cuts!
  9. Beat 1/2 cup softened butter with 2 cups powdered sugar, 1/3 cup cocoa, and 3 tbsp heavy cream until light and velvety.
  10. Cut the cooled brownies into oval football shapes, spread with Chocolate Frosting That Will Wow Your Guests, and pipe white icing laces on top.