Ingredients
16
16 servings
- •2 (3.5 ounce) packages dark chocolate, chopped, divided
- •½ cup butter
- •1 ½ cups white sugar
- •3 eggs
- •½ cup all-purpose flour
- •⅓ cup unsweetened cocoa powder
- •1 cup confectioners' sugar
- •3 tablespoons butter, room temperature
- •3 tablespoons unsweetened cocoa powder
- •3 teaspoons honey
- •1 tablespoon milk, or more as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place chocolate and butter in a heatproof bowl over a pot of simmering water. Stir frequently to avoid lumps, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and wipe away the water from the bottom of the bowl.
- Gradually whisk sugar into the chocolate-butter mixture. Add eggs, one at a time, whisking until combined. Fold flour and cocoa powder into the batter. Pour into the prepared pan.
- Bake in the preheated oven until edges start to pull way from the pan and top is dry, 30 to 40 minutes.
- Whisk confectioners' sugar, butter, cocoa powder, and honey together in a bowl. Add milk gradually, stirring until icing reaches desired consistency. Spread over brownies while still warm.
Nutritional Facts
Per 16 servings
- Calories: 278
- Carbohydrate: 40g
- Fat: 13g
- Fiber: 2g
- Protein: 3g
- Sugar: 34g
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