Ingredients
Scale
- 1 1/2 cups melted unsalted butter
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar (lightly packed)
- 6 large eggs (room temperature)
- 1 Tbsp vanilla extract
- 1 cup unsweetened cocoa powder (spooned and leveled, dutch processed)
- 1 tsp fine sea salt
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 1 cup Danish Creamery unsalted butter (room temperature)
- 8 oz cream cheese (room temperature)
- 6 cups powdered sugar (spooned and leveled)
- Tiny pinch of salt
- 1/4 cup heavy whipping cream (room temperature, reserving 1 Tbsp for just the chocolate buttercream)
- 2 tsp vanilla bean paste
- 1/4 cup unsweetened cocoa powder (spooned and leveled, dutch processed)
Instructions
- Preheat oven to 350°F (175°C) and prepare two greased and lined 6-inch round cake pans.
- In a mixing bowl, combine melted butter, sugars, eggs, and vanilla; mix until smooth. Gradually add cocoa powder, flour, and salt until just combined.
- Pour batter into prepared pans and bake for about 25 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to wire racks.
- For frosting, beat together butter and cream cheese until creamy. Gradually add powdered sugar, then mix in vanilla, heavy cream, cocoa powder, and salt until fluffy.
- Assemble the cake by layering the brownies with frosting in between and covering the top and sides with remaining frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 490
- Sugar: 58g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Quality ingredients make a difference; opt for high-grade cocoa and butter. Avoid overmixing to maintain fudginess. Allow cooling before frosting to prevent melting.