These Refrigerator Bakery Brownies are everything you love about your favorite bakery brownie!
There are three holidays that I acknowledge. Let me rephrase that.
There are three holidays that I want to be acknowledged on.
One is my birthday, obvi. The second is Christmas because what is a world without Christmas? The third is mother’s day.
Bake me brownies, take me out to eat, paint the sky purple – anything to acknowledge that you know what I do is hard work. Of course you know that what I do is hard work, but do you really KNOW?
Most days I don’t want to do it. The dishes always reappear. Someone always needs some body part wiped.
Sometimes I have a panic attack in the middle of the night because I know they’re still upstairs and in the morning they’re going to come after me. They are the most adorable terrorists in the world and they’re holding me hostage for a pack of raisins.
Yes I feel blessed by my family and my ability to stay home with my kids, but just give me this one day (and my birthday and Christmas). You know all those memes about eating a brownie in the closet so you don’t have to share? This is my life.
I’ve always loved bakery brownies. They’re firm and cold from sitting in the refrigerated case and taste of deep, intense chocolate.
I couldn’t believe how much these brownies tasted like this treat from my local food co-op. That particular brownie was devoured in the car, not the closet, as a way of keeping it all to myself. Selfish Mama.
These brownies are best enjoyed chilled, like their real-life bakery cousins. Seriously though, who can wait for brownies to cool before eating one?
Enjoy one gooey and delicious right after frosting, then tuck them away in the refrigerator for the next day. The frosting will firm up and the flavors will develop.
Here you can see a brownie freshly frosted. It is still dense but the frosting is soft and melty. Totally edible. Of course you don’t have to frost the brownies at all, but may I ask what’s wrong with you?
Many people use instant coffee or espresso to bump up the chocolate flavor in desserts. If you are one such person, add a pinch of either to the frosting when adding the vanilla.
I for one don’t like the taste of coffee (even if you say it can’t be tasted in desserts – I can taste it) and would rather not add the caffeine jolt to an already loaded chocolate brownie.
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Refrigerator Bakery Brownies
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter
- 3 ounces unsweetened chocolate
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup semisweet chocolate chips
- 1 cup semisweet chocolate chips
- 4 tablespoons butter
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- Preheat the oven to 350ºF and place a rack in the upper third of the oven. Grease and flour an 8 inch square baking pan and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a medium saucepan, bring 2 inches of water to a boil. In a medium, heatproof bowl, add butter and unsweetened chocolate. Place the bowl over, but not touching, the simmering water and allow to melt, stirring occasionally to incorporate. Once the butter and chocolate have melted, remove the bowl from the simmering pot and whisk in the brown and granulated sugar. Whisk in the egg, yolk, and vanilla. Add the flour mixture all at once and fold into the chocolate mixture with a spatula until well incorporated. Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging. Remove from the oven and allow to cool completely before frosting.
- To prepare the frosting, place chocolate chips and butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted. Whisk in the vanilla and salt, then stir in the powdered sugar. Add the milk a few drops at a time, whisking briskly, until the frosting is smooth and shiny. Spread immediately on the cooled brownies. Refrigerate until the frosting is set and you are ready to serve. Brownies will keep wrapped tightly in plastic wrap for up to 5 days.