Swirled Brown Butter Frosted Fudge Brownies

Serves 16

10 mins prep

30 mins cook

40 mins total

These frosted fudge brownies are iced with delicious brown butter icing and are the perfect combination of vanilla, chocolate, and icing that is the ultimate treat and comfort food.

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Prior to making the brownies, prepare the brown butter.

In medium-sized pot place ¾ cup of butter, stirring constantly over high heat. In a few minutes, the butter will foam up, cooking off any water content.
Continue stirring, waiting for it to foam up a second time. After it foams the second time, the butter will begin to change color from golden to amber to chestnut red to brown.
Once it contains mainly dark brown color, immediately transfer to a heat-safe container, and allow to cool.
Allow the brown butter to completely set in the fridge to firm.
Preheat the oven 350F and line an 8x8 in a pan with parchment paper and lightly grease with cooking oil spray.
In a large bowl, measure out the sugar. Set aside.
In a medium-sized bowl, combine flour, cocoa powder, and salt.
In a small pot, melt butter and dark chocolate chips, mixing together over medium-low heat.
Once butter & chocolate have melted, pour into the large bowl with sugar and vanilla, whisking until smooth.
Add the eggs, one at a time, whisking until smooth.
Stir in the flour mixture with a wooden spoon or spatula until just combined.
Fold in the second amount of chocolate chips.
Transfer to the baking pan, smoothing out the top with a spoon, and baking for 28 - 30 minutes. Set on wire rack until completely cooled.

While the brownies are baking, prepare the icings.

For the brown butter icing, allow the brown butter to come to room temperature OR soften it in the microwave.
In a medium-sized bowl, whip the brown butter with a hand mixer on medium/high speed for 1 -2 minutes until light.
Add icing sugar, heavy cream, and vanilla, whipping until light and airy.
Set aside or set in the fridge, based on your environment temperature.
For the cream cheese icing, melt the butter in the microwave or over low heat in a small pot.
In a medium-sized bowl, whip the cream cheese with a hand mixer on medium/high speed for 1 – 2 minutes until soft.
Add the icing sugar, heavy cream, and vanilla, whipping until light and airy.
Slowly stream in the melted butter, continuing to whip until smooth.
Set aside or in the fridge, based on your environment temperature.
Once the brownies have cooled, spread all of the brown butter icings over the top with a knife.
Scoop 6-8 large dollops of the cream cheese icing on top of the iced brownies evenly spaced.
Using the back of a large spoon, swirl the cream cheese icing with the brown butter icing until they slightly mix together and you achieve the design you like. Have fun with it!
Roughly chop the pecans, and sprinkle on top of the brownies.
Drizzle any extra brown butter on top if desired.
Chill the brownies in the fridge for 10 – 15 minutes prior to cutting. Portion into 16 individual pieces. Serve immediately.