Ingredients
Equipment
Method
- Preheat oven to 350 degrees Fahrenheit and line an 8x8 inch baking pan with parchment paper.
- In a medium saucepan over low heat, combine 4 ounces of chopped unsweetened chocolate with 1/2 cup of butter. Stir constantly until completely melted and smooth, about 3 to 4 minutes.
- Remove the saucepan from heat and stir in 1 cup of granulated sugar until well combined. Add 2 large eggs one at a time, whisking well after each addition. Add 1 teaspoon of vanilla extract and stir until the mixture is smooth and glossy.
- In a separate medium mixing bowl, whisk together 3/4 cup of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder.
- Pour the dry ingredient mixture into the chocolate mixture and fold gently with a wooden spoon or silicone spatula until just combined.
- Pour the batter into your prepared pan and spread it evenly with a spatula. Bake for 26 to 28 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Allow the brownies to cool in the pan for 15 minutes, then turn them out onto a wire cooling rack. Let them cool completely for at least 30 minutes before frosting, or chill them in the refrigerator for an hour.
- In a medium bowl, cream together 1 cup of powdered sugar, 2 tablespoons of softened butter, 2 tablespoons of cocoa powder, 3 tablespoons of whole milk, and 1/2 teaspoon of vanilla extract until smooth and spreadable.
- Cut your cooled brownie into 12 squares and spread a thin layer of frosting on the top and sides of each brownie.
- In a small saucepan over low heat, combine 2 ounces of chopped semi-sweet chocolate with 1 tablespoon of butter and stir until melted and smooth.
- Pour the melted chocolate mixture into a shallow dish and quickly dip the frosted brownie into the chocolate, coating all sides. Place each coated brownie on a clean plate or parchment paper to set.
- While the chocolate coating is still wet, immediately sprinkle colorful stars over the top of each brownie.
Notes
Chill your brownies in the refrigerator for 10 to 15 minutes after frosting but before dipping in chocolate. Cold brownies hold their shape better during the dipping process and prevent the frosting layer from sliding around. Store finished brownies in an airtight container in a single layer with parchment paper between them for up to 5 days in the refrigerator.