¾ cup Semi-Sweet Chocolate Chips
¾ cup (1½ sticks) Butter
3 Large Eggs
¾ cup Granulated Sugar
1 tsp Vanilla Extract
¾ cup All-Purpose Flour
3 cups Heavy Cream
¾ cup Confectioners’ Sugar
½ cup Instant Vanilla Pudding Mix, dry
Preheat oven to 325 F.
Line cupcake pan with liners.
In a large microwave-safe bowl, combine chocolate chips and butter. Microwave on high on 30 second intervals, stirring in between until completely melted and smooth.
In a separate bowl, whisk together eggs, sugar, and vanilla until well mixed.
Slowly add egg mix to the chocolate mix, whisking well.
Slowly add in flour and mix until smooth.
Add batter to cupcake liners, filling them about ⅔ full.
Bake for 15-20 minutes, until toothpick comes clean.
Let cool in pan for 10 minutes before transferring to a cooling rack.
Add ingredients to a large bowl or stand mixer and beat on medium-high speed with whisk attachments until light and fluffy.
Use an ice cream scoop to scoop the frosting onto the cooled brownies.
Top with toppings and enjoy!
Best served same day.
This recipe makes a lot of frosting due to filling the ice cream scoop, if you want to do a basic piping, use just 2 cups heave cream, ½ cup confectioner’s sugar and ⅓ cup pudding mix.