Essence of Chocolate Squares

Essence of Chocolate Squares (Adapted from Baking By Flavor)

For the brownie layer

1 1/4 cups all-purpose flour
2 tablespoons plus 2 teaspoons Dutch-processed cocoa
1/4 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter, melted and cooled
4 ounces unsweetened chocolate, melted and cooled
4 large eggs
2 cups vanilla sugar
1 1/2 teaspoons vanilla

For the frosting

3 3/4 cups plus 2 tablespoons confectioners' sugar
1/8 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
2 ounces unsweetened chocolate, melted and cooled
1/4 cup milk
2 tablespoons cream
1 teaspoon vanilla

Preheat the oven to 325

To make the brownie layer

Over a piece of parchment paper, sift the flour, cocoa, baking powder and salt together.

In a medium bowl, whisk together butter and chocolate until thoroughly combined.

In a large mixing bowl, whisk the eggs until well blended. Pour in the vanilla sugar and whisk slowly, just until combined. Add the chocolate/butter mixture and whisk until combined. Mix in the vanilla. Sift the dry ingredients over the liquid mixture and stir the two together just until all particles of flour are absorbed into the batter. Scoop the batter into a 9" x 9" baking pan coated with nonstick spray - use an off-set spatula to smooth over the top. Bake until the center is set, about 33 to 38 minutes. Remove and set the pan on a wire rack to cool for 5 minutes while you make the frosting.

To make the frosting

In a large mixing bowl, add confectioners' sugar and salt.

In a small bowl, whisk together butter and chocolate until completely combined. Whisk in the milk, cream, and vanilla extract. Using a hand mixer, beat the butter mixture into the confectioners' sugar on low speed until creamy and completely combined - be sure to scrape the bowl a couple times to get any sugar off the sides of the bowl.

Immediately scoop out dollops of the batter and place on the hot brownie layer - gently spread the frosting using an off-set spatula to cover the top. Let sit for at least 3 to 4 hours or until it has completely cooled before cutting into squares.

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