Prep 15 mins
Cook 25 mins
This is a recipe that my 13 year old daughter came up with after trying different recipes over the past month...We all deemed it a "Keeper" in our house and will keep making brownies this way from now on! So simple, and I didn't even have to go to the store to buy any more ingredients! Looks cake-like, but tastes so fudgy and chewy...Really good brownies! P.S. My baby, Cheyenne, took all of the pictures herself while I was at work!!! AWWWW! :)
- 1⁄2 cup butter (1 stick)
- 1⁄2 cup Dutch-processed cocoa powder
- 1 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped walnuts (optional)
- 3 tablespoons butter, melted
- 3 tablespoons Dutch-processed cocoa powder
- 1 tablespoon Karo light corn syrup
- 1⁄2 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 1 teaspoon water
- Preheat oven to 350 degrees. Grease an 8x8x2-inch glass pan.
- In a medium saucepan, melt butter or margarine.
- Remove melted butter or margarine from heat, add cocoa, and stir until well blended.
- Add sugar and mix well.
- Add eggs, one at a time, and beat well.
- Stir in vanilla, flour and salt. DO NOT OVERBEAT.
- Fold in nuts, if desired.
- Spread in prepared glass pan and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean, but sides are not yet hard and crusty.
- Cool completely before topping with icing.
- FUDGE ICING:.
- In a small bowl, beat melted butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and water, and beat (by hand with a wisk) until spreading consistency.
- After spreading icing onto cooled brownies, cool in fridge for at least 45 minutes.
The best brownies I've EVER had. I didn't use the nuts because I didn't have any, and I just used the unsweetened cocoa powder I had in my pantry instead of the Dutch-processed kind. I've never made from-scratch brownies before, and I'll never make another boxed one again!
Fantabulous! I can't count how many times I have made these. I have made them using margarine instead of all of the butter and they were still great. I also got great results doubling this in a 9x13 pan and using 3/4 cup oil instead of the 1 cup butter the doubling would require for the brownie mixture, though this wouldn't work in the icing.
These were FANTASTIC. I will never make another brownie recipe again. I used chocolate chips instead of walnuts and just regular cocoa, as well as margarine instead of butter. I've made a batch 3 days in a row now, they just keep disappearing that fast.