Easy Double Fudge Brownies with the most amazing frosting ever.

1 recipe homemade brownie mix OR
1 box store bought brownie mix (disregard rest of brownie ingredients; make brownies as directed on box if using this option)
1 cup (237ml) vegetable oil or (226g) melted unsalted butter
4 large eggs
1 teaspoons vanilla extract
2 tablespoons (30ml) water

½ cup (118ml) heavy whipping cream (do not substitute)
2 tablespoons sour cream
½ teaspoon instant coffee granules (optional, but gives a dark rich chocolate flavor)
1 teaspoon vanilla extract
4 tablespoons unsalted butter
¾ cup (150g) granulated sugar
½ cup (40g) unsweetened cocoa powder
Pinch salt

Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
Stir all the brownie ingredients together in a large bowl using a wooden spoon or spatula. Spread in prepared pan and bake 22-28 minutes until a toothpick comes out with just a few crumbs stuck to it. Let the brownies cool completely before frosting.
To make frosting: Whisk heavy whipping cream, sour cream, instant coffee, and vanilla in a measuring cup. Melt butter in a medium saucepan. Whisk in sugar, cocoa powder, and salt, the mixture will be grainy. Slowly mix in the wet ingredients. Cook for about 2-3 minutes over low heat until the mixture thickens slightly, but don’t let it boil.
Pour frosting over brownies and spread to coat. Let cool completely. The frosting will not harden unless you chill the brownies.
If you want to cut shapes, use cookie cutters and cut them once the frosting is cool. Add any sprinkles or pipe on football laces using white chocolate, frosting, or Cool Whip.
Store loosely covered on the counter, or chill to set the frosting. Will keep for up to 3 days on the counter.

If you’re using a box brownie mix, make the brownies according to the recipe on the box, not my recipe.

Nutritional information not guaranteed to be accurate