Let us introduce you to these must-try, easy fall desserts! The rich chocolatey brownies are highlighted by the flavorful buttercream topping, with its tea-infused notes of apple cider. This tasty, probably the best fudgy brownie recipe is brought to you by Kayleigh Kosmas of Oh Honey!
Directions
For the brownies
- Preheat oven to 350º F.
- Whisk the flour, baking powder and salt together in a small bowl and set aside. Beat the eggs, sugar and vanilla in a large bowl and set aside.
- Melt the butter and chocolate chips in a heat-proof bowl over simmering water. Stir occasionally until smooth and glossy. Fold into the egg mixture. Whisk the flour mixture into the wet ingredients a little at a time until combined.
- Pour into a greased 8" square pan (or quarter sheet pan) lined with parchment paper. Bake for 35-40 minutes, until a tester comes out mostly clean. Allow to cool completely before frosting with the buttercream or slicing.
For the buttercream
- Melt the butter in a saucepan over medium-low heat, submerging the tea bags in the butter. Remove from heat once the butter is liquid and hot. Do not allow to simmer. Steep tea for 20 minutes, then discard tea bags.
- Allow butter to return to room temperature or refrigerate until opaque and solid, but still soft. Whip with a mixer or beaters until fluffy. Add the sugar one cup at a time, whipping thoroughly, until desired sweetness is reached. Add the salt and milk, one tablespoon at a time, whipping until desired texture is reached. Frost the brownie immediately.
