The only change I made to this recipe is to add instant espresso powder to the batter and frosting. This enhances the chocolate flavor. To learn if espresso powder makes a big difference, read this post.
This recipe is for an 8×8-inch brownie pan. It can be doubled.
- 5 1/3 tablespoons (1/3 cup) unsalted butter, cubed
- 2 ounces unsweetened baking chocolate, broken up
- 1 teaspoon instant espresso powder
- 1 cup white sugar
- 2 eggs
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup walnuts, chopped
- 1 tablespoon butter
- 1 ounce unsweetened baking chocolate
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla
- 4-6 teaspoons milk
Step 1. Preheat the oven to 350 degrees F. Melt the chocolate and butter together over a double boiler or in the microwave. Once the chocolate is melted and smooth, add the espresso powder and stir until dissolved. Set aside to cool.
Step 5. Bake for 20 minutes. If baking a double batch, increase baking time to 25 minutes, and not a second longer! Allow to cool completely before icing, at least 1 hour.
Add the melted chocolate mixture and the vanilla extract to the sifted powdered sugar. Stir everything around with a spatula (top left).
Add two teaspoons of milk and stir and fold (top right). The frosting won’t be wet enough, but it will be starting to transform.
Add two more teaspoons of milk and mix thoroughly (bottom left). The frosting will be almost complete. Stir and fold until there are no more lumps of powdered sugar.
Add 1-2 more teaspoons of milk (bottom right) to finish the frosting. The amount of humidity in the air will greatly affect how much milk you need to add. You might not even need to add any more at all.