Join us on Talkshop.live on Friday at 5.30 CT as we make these ever so easy Star Spangled Brownies! The perfect July 4th treat!
- 1 cup unsalted butter
- 8 ounces semi-sweet chocolate, coarsely chopped
- 1 and 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup + 3 Tablespoons all-purpose flour
- 1/4 cup natural unsweetened cocoa powder
Red, White & Blue Frosting Layer
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 6 cups (240g) confectioners sugar
- 6 Tablespoons (30ml) milk
- 1 teaspoon vanilla extract
- Red and Blue liquid or gel food coloring
- 3 pastry bags with wide round tips
- 1 cup (115g) unsalted butter
- 2 heaping cups (around 200g) semi-sweet chocolate chips
- For the brownies: Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°. Line the bottom and sides of a 9 x13'' baking pan* with NON-stick aluminum foil (or parchment paper, but the tin foil seems to be better), spraying all areas with cooking spray such as Pam, leaving an overhang on all sides so you can easily pull up later. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
- For the middle frosting layer: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the vanilla extract and beat on high for 1 full minute. Divide into three bowls. Add blue food coloring to one bowl, starting with only a drop or two, then add the red to another, leaving the bottom bowl for the white, or plain. Put colors in pastry bags with round tips on them and, going on a DIAGONAL, pipe a long line across the brownies. Start with Red, then White, then Blue. Pipe until you have covered the entire pan. Place the baking sheet in the refrigerator. This allows the frosting to set on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours. If you are in a hurry, you can place them in the freezer to cool.
- For the chocolate layer: Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over red, white and blue lines. Gently - VERY GENTLY - spread with a knife or offset spatula so as not to mix with the colors! Place the brownies, that are still on the pan, in the freezer for 1 hour (and up to 4 hours or even overnight) to set the chocolate.
- Once chilled, remove from the refrigerator, lift up from the pan and remove the tinfoil, place on a cutting board. Then, using a VERY LONG and SHARP knife, cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.