Happy St. Patty’s Day! Hopefully you’re wearing green today, so you don’t get pinched. I think I’m remembering that correctly from back in the day. Regardless, I made you brownies with green icing to celebrate! Isn’t that frosting pretty?! Oh, and those sweet little chocolate chips.
And let’s not forget the brownies themselves. Just look at how fudgy they are!! Thanks to The Ultimate Brownie Guide from Handle the Heat for these chocolaty beauties. After reading through Tessa’s guide, I decided to cream together the eggs and sugar for a fudgy, but light brownie. Let me tell you, it worked like a charm.
When it came time for me to taste the brownies, I told myself I was only going to take a small little bite. Wellll, that was a lie. I did start with a small wee little bite, but then, true to Tessa’s guide, the brownies were SO light, that I just kept eating…and eating. Definitely a deceiving little brownie, but in a good way! They look so light and innocent, but then you dive in and find that they’re super chocolaty, rich, and incredibly indulgent.
…Especially with the icing! I used just a thin layer of icing because I didn’t want to overdo the sweetness. Let me tell you, it was perfect. Go ahead, try to eat just one.
Fudgy Brownies with Green Icing
Yields 10-12 brownies
For the brownies
- 6 tbsp. unsalted butter
- 2 oz. dark chocolate (I used 70% cacao)
- 1 cup sugar
- 2 eggs
- ½ tsp. vanilla extract
- ½ tsp. salt
- ½ cup all-purpose flour
For the icing
- 1 cup confectioners’ sugar
- 1 tbsp. melted butter
- 1-2 tbsp. milk (I used unsweetened almond milk)
- 1 tsp. vanilla extract
- Green food coloring
- Mini chocolate chips, for sprinkling on top
For the brownies
Preheat the oven to 350 degrees. Line an 8-inch cake pan with foil (enough to allow the foil to hangover the sides of the entire pan). Spray with non-stick spray.
Melt the butter and chocolate in a small pot set over low heat. Set aside and let cool.
Add the sugar and eggs to the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixer) and cream together until thick, fluffy, and pale yellow in color. This will take about 5 minutes.
Switch to the flat beater attachment. Add the butter and chocolate mixture and vanilla extract and mix until fully combined. Add the salt and flour and mix again until just incorporated. Scrape down the sides of the bowl as needed.
Pour the mixture into the prepared pan. Bake for 25 minutes (no longer). A toothpick inserted into the center should come out with moist crumbs. After about 5 minutes, use the excess foil to lift the brownie out of the pan. Let cool completely.
For the icing
To a small bowl, add the confectioners’ sugar, melted butter, 1 tbsp. milk, and the vanilla extract. Whisk until smooth. Add the additional 1 tbsp. milk, if the mixture is too dry. If you add too much milk, add a little more confectioners’ sugar to thicken it back up. Add a few drops of green food coloring and whisk until fully incorporated (add as much or as little as necessary to achieve the color of green you want).
Once the brownie is cool, carefully remove the foil and place it on a serving platter. Spread a fairly thin layer of icing onto the brownie (you may have a little icing leftover). Sprinkle with chocolate chips. Cut and serve.