Cheyenne's Fudgy Dutch Cocoa Brownies & Fudge Icing

Submitted by Stacky5

"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! :)"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 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)

• Fudge Icing

• 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

directions

1. Preheat oven to 350 degrees. Grease an 8x8x2-inch glass pan.
2. In a medium saucepan, melt butter or margarine.
3. Remove melted butter or margarine from heat, add cocoa, and stir until well blended.
4. Add sugar and mix well.
5. Add eggs, one at a time, and beat well.
6. Stir in vanilla, flour and salt. DO NOT OVERBEAT.
7. Fold in nuts, if desired.
8. 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.
9. Cool completely before topping with icing.

10. FUDGE ICING:

11. 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.
12. After spreading icing onto cooled brownies, cool in fridge for at least 45 minutes.

Reviews

[rollersgirl]

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!

 

[LindaB]

[Brownies only, without the nuts] I wasn't quite sure about this recipe at first. The consistency of the batter was kind of strange and extremely thick, unlike any brownie batter I'd ever seen. When they came out, they were fine. Nothing to write home about, but with a rich chocolate taste (disclaimer--I added about a 1/2 tsp of instant espresso powder to deepen the flavor, and I only baked them about 21 minutes because it was a very dark pan and my oven doesn't heat evenly). But the next day, they were possibly the best brownies I've ever eaten. Even the edges that got too done were amazing. They were so chewey and delicious. I will definitely be making these again!

 

[CookPrincess]

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.

 

[Kapihopela]

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.

 

[MelinOhio]

Made the icing and topped my ownfavorite brownies, it was so good and fudgy. I will make this again, thanks for sharing this recipe.