This small batch of chocolate Frosted Brownie Blondies are a cross between a brownie and blondie, The fudgy chocolate you love in a brownie combined with the butterscotch goodness of a blondie. Finish the bars with a creamy fudge frosting or butter free chocolate frosting.
Preheat oven to 350F degrees and adjust oven rack to the middle position. Line a 9x5 inch loaf pan with a piece of parchment paper to fit the length of the pan, and long enough the hang over the sides. This creates a sling to lift the brownies out of the pan.
In a small saucepan, cook the brown sugar, butter, water (this helps the sugar to dissolve evenly and not burn) and chocolate chips over medium heat until the sugar has melted - about 3 to 5 minutes. Remove from the heat and stir in the vanilla extract. Let cool slightly.
½ cup light brown sugar, 2 tablespoons unsalted butter, 1 tablespoon water, ⅓ cup semi-sweet chocolate chips, ½ teaspoon vanilla extract
In a small mixing bowl, whisk together the flour, baking powder and salt. Stir in sugar mixture and the egg. Mix until no dry streaks remain.
½ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, 1 large egg, room temperature
Pour the batter into the prepared pan and spread evenly. Bake for 20 to 22 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. Cool the brownies in the pan set on a wire rack for 10 minutes. Then lift the brownies out of the pan and cool completely on the wire rack.
Frosting
Prepare the frosting according to the recipe. You can make the frosting ahead of time and refrigerate. When ready to use, bring the frosting to room temperature and give a good stir.