Topped with a decadent browned butter frosting, these Black & Gold Brownies will impress your guests this game day.
Black & Gold Brownies
Makes 15 to 30
Ingredients
- 1⅓ cups chopped bittersweet chocolate
- 1 cup unsalted butter, cubed
- 1½ cups granulated sugar
- 1 cup firmly packed dark brown sugar
- 1½ cups all-purpose flour
- ¾ cup black cocoa powder
- 2 teaspoons kosher salt
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 cup chopped blonde white chocolate (see Kitchen Tip)
- Browned Butter Frosting (recipe follows)
- Gold sanding sugar and gold and white nonpareils
Browned Butter Frosting
- ½ cup unsalted butter, cubed
- ¼ cup unsalted butter, softened
- ¼ teaspoon kosher salt
- 7 cups confectioners’ sugar, sifted
- ½ cup heavy whipping cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°. Spray a 13x9-inch baking pan cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In the top of a double boiler, place bittersweet chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat, and whisk in granulated sugar and brown sugar. Let cool slightly.
- In a medium bowl, whisk together flour, cocoa, and salt.
- In a small bowl, lightly whisk eggs. Add half of eggs to chocolate mixture, whisking until combined. Add remaining eggs, and whisk until combined. Whisk in vanilla. Fold in flour mixture until a few dry streaks remain. Fold in blonde white chocolate. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Let cool completely in pan.
- Spread Browned Butter Frosting on top, and top with sanding sugar and nonpareils as desired. Refrigerate until frosting is firm, about 30 minutes.
- Using excess parchment as handles, remove from pan, and cut into desired shapes. Store in an airtight container for up to 3 days.
Browned Butter Frosting
- In a large heavy-bottomed skillet, melt cubed butter over medium heat. Cook, whisking constantly, until golden brown and has a nutty aroma, 10 to 15 minutes. Transfer to the bowl of a stand mixer, and refrigerate until firm, about 20 minutes.
- Return bowl to stand mixer. Using the paddle attachment, beat browned butter, softened butter, and salt at medium-low speed until smooth. With mixer on low speed, add confectioners’ sugar, about 1 cup at a time, alternately with cream, about 1 tablespoon at a time, beating until smooth after each addition. Add vanilla. Increase mixer speed to medium, and beat until fluffy, about 2 minutes.
Notes
Kitchen Tip
If you are unable to find blonde chocolate, substitute regular white chocolate or more bittersweet chocolate.
If you are unable to find blonde chocolate, substitute regular white chocolate or more bittersweet chocolate.
