Fudgy Brownies with Stella's American-Style Chocolate Buttercream
1 cup salted butter
1 1/4 cups granulated sugar
1 cup packed light brown sugar
1 1/2 cups Dutch-process cocoa
1 teaspoon instant espresso powder
1 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons vanilla extract
4 eggs
1 cup unbleached, all-purpose flour
1 recipe Stella's American-Style Chocolate Buttercream
Grease a 13x9" pan. Line with foil. Grease the foil. Preheat oven to 350.
In a medium saucepan, melt the butter over low heat. Once melted, add the sugars. Stir and cook over medium-low heat until combined and hot but not boiling. Remove from heat and stir in the cocoa powder, instant espresso, salt, baking powder, and vanilla.
Whisk in the eggs, one at a time. Stir in the flour.
Spread evenly into the prepared pan. Bake for 28 minutes or until done. Cool in the pan on a wire cooling rack.
Once cooled, make Stella's American-Style Chocolate Buttercream. Frost the brownies using an offset spatula. (You'll use about 2/3 to 3/4 of the frosting.) Refrigerate the brownies to set the frosting and keep them refrigerated for storage.
To serve, lift the brownies out of the pan using the foil. Use a bench scraper to cut the brownies.
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