These delicious, frosting-topped chocolate brownies are the absolute 💩.
Brownies: 1/3 cup mini chocolate chips
6 ounces bittersweet chocolate
1/2 cup unsalted butter
1 1/2 cups sugar
1/4 cup cocoa powder
pinch of salt
1/2 cup + 2 tablespoons cup all-purpose flour
1/3 cup mini chocolate chips
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
2 1/2 - 3 cups icing sugar
2 tablespoons cocoa powder
Brown food coloring
White chocolate chips
Milk chocolate, melted
Let's get Cooking...
Place the bittersweet chocolate and butter in a heatproof bowl over a pot of simmering water. Stir until fully melted.
Gradually whisk in the sugar and add the eggs one at a time, mixing well after each addition. Add the cocoa powder and the pinch of salt. Remove from the heat.
Gently fold the flour into the mixture with a rubber spatula and add the mini chocolate chips.
Pour the mixture into a square 9×9-inch cake pan that has been buttered and lined with parchment paper, ensuring that excess parchment paper is hanging off of both sides. Smooth the surface of the batter and bake at 350F for 40 minutes or until fully cooked.
Place the pan on a wire rack and allow the brownies to cool completely while still in the pan. Using a cooking cutter, cut the brownies into circles.
Make the buttercream:
Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and mix until combined. Add the icing sugar one cup at a time, then beat for 3-5 minutes, until fluffy. Add the cocoa powder and enough brown food coloring to achieve your desired shade of brown.
Using a toothpick, draw milk chocolate eyes onto the bases of the white chocolate chips. Set in the freezer until the milk chocolate hardens.
Place the buttercream into a piping bag fitted with a round tip and pipe swirly 'poop' shapes onto the brownies. Decorate with the chocolate eyes and enjoy!