Chocolate Orgasms from Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book

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Directions

1. Click here for the base brownie recipe. Bake the brownies as directed in the recipe and allow them to cool completely in the pan on a rack. Don’t cut them yet.

2. To prepare the frosting, melt the chocolate in the top of a double boiler placed over simmering water.

3. Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate. Blend the

frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).

4. Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting them.

Note: When cut, refrigerate the brownies in the pan, covered with plastic wrap, for up to 2 days. After that, layer them in an airtight container with plastic wrap, parchment paper, or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks. They are delicious either cold or at room temperature.