Milk Chocolate Frosting
- 2 1/2 cups plus 2 tablespoon milk chocolate chips
- 1 stick unsalted butter
- 1/3 cup white sugar
- 2 tablespoon corn syrup
- 2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups cold heavy cream
- Preheat oven to 350°F.
- Line a 9×13 inch baking pan with parchment leaving a 1” overhang.
- In a large bowl, mix together the oil, egg, water, apple sauce, sugar, hot fudge and chocolate extract until well blended.
- Combine the flour, cocoa, espresso powder, baking soda and salt.
- Sir the flour mixture into the oil mixture.
- Fold in the zucchini and chocolate chunks.
- Spread the batter evenly into the prepared pan.
- Bake for 25 to 30 minutes, until brownies spring back when gently touched or a cake tester comes out mostly clean.
- Place on a cooling rack and allow to cool completely.
- Melt chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth.
- Remove from heat and set aside.
- Meanwhile, heat butter in small saucepan over medium-low heat until melted.
- Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.
- Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
- Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees).
- Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes.
- Stir with rubber spatula until completely smooth. *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more
- Once the brownie is cooled, spread a thick later of frosting on top.