Chocolate Wasted Brownies
Unbelievably fudgy brownies slathered with a thick layer of chocolate buttercream, followed by a sinful assortment of chocolate candy, and a final drizzle of melted chocolate on top!
Ingredients
For the Brownies
- ¼ cup unsalted butter softened
- ½ cup sugar
- ½ cup all-purpose flour
- 1 cup chocolate syrup
- 1 large egg
- ¼ cup cream cheese
- ¼ teaspoon salt
- ½ teaspoon vanilla
For the Chocolate Buttercream
- ¼ cup unsalted butter softened
- ¼ cup cocoa powder
- ¼ cup chocolate syrup
- 1 ½ cups powdered sugar
- ½ Tablespoon milk
- ½ teaspoon vanilla
For Assembling
- Chocolate bars/candy of your choice*
- ½ cup semi-sweet chocolate chips
- 2 teaspoons vegetable oil
Instructions
To make the Brownies
- Preheat oven to 325ºF. Line a 9x9 inch square baking dish with parchment paper* making sure to leave extra overhanging over the sides so you can lift the brownies out once they've baked. Spray with nonstick cooking spray. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter and sugar together. Add the flour and continue mixing. Add the chocolate syrup, egg, cream cheese, salt and vanilla. Mix until fully incorporated, scraping down the sides of the bowl if necessary.
- Pour batter into prepared baking dish and bake for 40-43 minutes. Allow to cool completely.
To make the Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cocoa powder and chocolate syrup, blending on low speed just until combined. Add the powdered sugar, 1/2 a cup at a time, mixing between each addition. Scrape down the sides of the bowl, and add the milk and vanilla. Increase mixer to high speed for about 1 minute and blend until buttercream is fluffy and lightened in color.
To Assemble
- Using a knife or offset spatula, spread the buttercream evenly over the brownies.
- Chop the chocolate candy into bite-sized pieces and sprinkle on top of the buttercream layer, assuring that most of the buttercream is covered.
- In a small microwave-safe bowl, heat the chocolate chips in the microwave for one minute, remove, stir in the vegetable oil, and continue stirring until smooth. Drizzle over the brownies.
- Holding the ends of the parchment paper, gently lift the cooled brownies out of the baking dish and onto a cutting board. Cut into squares and serve.
Notes
*I used a mix of chopped Reese's peanut butter cups, Milky Way Simply Caramels, and M&M chocolate bars.
*I highly recommend using parchment paper rather than just spraying the dish with nonstick spray. The parchment allows you to lift the brownies out of the pan and cut them more cleanly without them breaking apart.
*It helps to refrigerate the brownies for about an hour before cutting into them since they can be kinda messy.
*I highly recommend using parchment paper rather than just spraying the dish with nonstick spray. The parchment allows you to lift the brownies out of the pan and cut them more cleanly without them breaking apart.
*It helps to refrigerate the brownies for about an hour before cutting into them since they can be kinda messy.