Frosted Rich Brownies
Submitted by fotowize
Frosted rich brownies: low-fat brownies built on evaporated and powdered skim milk instead of butter, then crowned with a coffee-spiked cocoa frosting. Deeply chocolate without the heaviness.
YIELD
12 servingsPREP
30 minCOOK
20 minREADY
60 minThese brownies sneak in the rich, fudgy depth of a butter-loaded pan with almost none of the fat. The trick is the milk-and-chocolate combination doing the work butter usually does. Evaporated milk and powdered skim milk together give the batter creaminess and structure, while semi-sweet chocolate chips and cocoa powder deliver serious chocolate flavor.
The technique reads like fudge-making at first. Heat the milks and sugar to a boil, melt in the chocolate chips and cocoa, then add eggs whites and flour to finish the batter. The result is denser and more brownie-like than a typical low-fat bake, with a smooth, almost truffled texture.
Using only egg whites keeps the cholesterol low without sacrificing structure. Whipped properly, they provide all the binding the brownies need.
The coffee in the frosting is the chef’s-kiss detail. A tablespoon or two of strong, hot brewed coffee thins the cocoa-powdered-sugar mix into a smooth glaze that intensifies the chocolate flavor. You won’t taste coffee directly; you’ll just notice the chocolate tastes more chocolate.
Spread the frosting while the brownies are still warm so it sinks slightly into the surface and creates that fudgy, crackled top that good frosted brownies are known for.
Serve with cold milk or a cappuccino.
Pro Tips
- Don’t overbake. The center should feel just firm; brownies firm up as they cool.
- Line the pan with parchment with a sling overhang for easy removal.
- Stir constantly while heating the milks to prevent scorching.
- Adjust the frosting consistency with more coffee or more sugar for thicker or thinner.
Variations
- Stir ½ cup of chopped walnuts or pecans into the batter.
- Substitute almond extract for half the vanilla in the frosting.
- Sprinkle flaky sea salt over the frosting for salted-chocolate contrast.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Lightly grease a 9-inch by 13-inch baking pan or coat it with non-stick spray.
Line the bottom with wax or parchment paper and lightly grease the paper.
In a medium saucepan, combine the milks and sugar.
Place over medium heat and stir until the sugar is dissolved and the mixture comes to a boil.
Remove from the heat and stir in the chocolate chips and cocoa powder until the mixture is smooth and slightly thickened.
Stir in the egg whites, flour, baking powder, and vanilla until well-blended.
Pour the mixture into the prepared baking pan.
Bake for 20 minutes, or until the center feels firm and is set.
Do not overbake.
Cool on a wire rack.
For the Cocoa Frosting: In a small bowl, stir together the confectioners’ sugar, cocoa powder, vanilla and enough coffee to make the frosting smooth and spreadable.
Spread over the top of the warm brownies.
Cool until the frosting is set.
Comments
Fun recipe, but the picture is a little misleading.