1/1 Photo of Fudge Frosted Brownies
Northwest Lynnie's Note:
There are a zillion brownie recipes out there. This one remains my favorite after nearly 40 years. Some of us have unsweetened cocoa powder and powdered sugar that have been sitting in the cupboard for a year or more, and with their age, can give baked goods and frosting a flat, cardboard taste. As with all recipes, the quality of ingredients determines the quality of the finished product. *Make sure to use cocoa powder, NOT hot cocoa mix in this recipe.*
My Private Note
Units: US | Metric
- 3/4 cup butter
- 1 1/2 cups sugar
- 3 eggs
- 1 cup flour
- 1/4 cup unsweetened cocoa powder (I like Hershey's)
- 1 teaspoon vanilla
- 1 pinch salt
- 1Grease a 9x9 inch pan and preheat the oven to 350*.
- 2Beat the butter and sugar together until fluffy.
- 3Beat in the vanilla, then the eggs one at a time.
- 4Sift together the flour, cocoa powder, and salt, and blend into butter mixture.
- 5Pour into greased pan and bake ABOUT 30 mins., depending on your oven. *BAKE LESS TIME IF YOU LIKE YOUR BROWNIES FUDGEY AND MORE TIME IF YOU LIKE THEM CAKEY*.
- 6While brownies are baking, make the frosting: In a saucepan over low heat, melt butter and stir in cocoa powder and milk.
- 7Off heat, beat in the sugar.
- 8Spread evenly over brownies while they are still warm (not immediately out of the oven).
- 9When cool, cut into small squares.
- 10The yield depends on how large you cut them.
- 11This recipe is easily doubled (bake in a 9x13 pan) and nuts may be added to both the brownies and the frosting.
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Nutritional Facts for Fudge Frosted Brownies
Serving Size: 1 (40 g)
Servings Per Recipe: 25
- Amount Per Serving
- % Daily Value
- Calories 165.8
- Calories from Fat 73
- Total Fat 8.2 g
- Saturated Fat 4.9 g
- Cholesterol 41.9 mg
- Sodium 80.6 mg
- Total Carbohydrate 22.6 g
- Dietary Fiber 0.5 g
- Sugars 17.9 g
- Protein 1.6 g