The Best Brownies Ever with Fudgy Frosting

3 cubes butter

2/3 cup cocoa

6 eggs

3 cups sugar

1 tsp salt

3 tsp vanilla

3 cups flour

 

Melt butter and cocoa together in a pan. Add all other ingredients and mix. Grease a cookie sheet/jelly roll pan (9 1/2 x 13 x 1) Bake at 350 for 20-25 min.

 

FROSTING

 

1 cube butter

5 tbsp milk

3 tbsp cocoa

1 tsp vanilla

4 cups powdered sugar

pinch of salt

 

Melt butter, milk and cocoa on medium low heat until it starts to thicken (3 - 5 minutes). Add vanilla, powdered sugar and a pinch of salt.

 

ENJOY!!!

*D: These are so stinking delicious. The brownie is light, yet still has the density of brownie rather than cake. The frosting really tastes like a layer of fudge to me.

When making the brownies, I added all the ingredients into my mixer, melted the butter and cocoa on then stove, then added that to my mixer. I dirtied two pans, but I think the process was smoother that way.

A note on the frosting. When I added the 4 cups of powdered sugar, it was too thick to stir. I added a tsp of milk and tried again. I probably ended up adding 4 tsp of milk before the frosting turned smooth.

These are delicious and dangerous. Look at the recipe. It takes an entire pound of butter! Luckily it makes a TON. So instead of hoarding them, cut them up and share them. Your thighs, and your friends, will thank you. :)

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Peanut Butter Truffle Brownies

Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling

1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping

1 cup semisweet chocolate chips
1/4 cup butter


1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box

*D: I got this message right off of the Betty Crocker website. I love it because it's easy and takes ingredients I usually have on hand. That makes it nice when I get called to bring a dessert to a dinner party or something. However, this recipe is not a quick one. You have to wait for the brownies to completely cool before to you top them with peanut butter goodness. I used a regular brownie mix but added an extra egg to make them "cake-like." Also, if you use milk chocolate chips instead of semi-sweet, be aware that because there is more fat in them they don't harden as well. I don't know if the butter helps with that or not, so you might just end up with a gooey topped brownie...and no one minds gooey brownies! Pin It

Chocolate Mint Brownies

1 cup white sugar (*D - I use 1 1/2 to 2 cups)
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup
1 cup flour
2 cups powdered sugar
1/2 cup butter or margarine, softened - again
2 TBSP creme de menthe liqueur - or 1 1/2 tsp mint extract and some green food coloring
6 tablespoons butter - again
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Grease 9 X 13 dish.

In a large bowl, cream white sugar and 1/2 cup butter until smooth. Beat in eggs one at a time, then stir in chocolate syrup. Stir in flour until just blended. Spread evenly into greased dish.

Bake for 25 minutes. Allow to cool completely in pan.

In small bowl, beat powdered sugar, 1/2 cup butter or margarine and mint until smooth. Spread over cooled brownies, then chill until set.

In a small bowl over simmering water, or in microwave, melt remaining 6 TBSP of butter and chocolate chips, stirring occasionally, until smooth. Allow to cool slightly, then spread over the mint layer.

Cover and chill for at least one hour before cutting into squares.

*D - I follow this recipe almost exactly (using the mint extract instead of liqueur, of course). It's not very rich on the whole, but in my opinion the mint part is the richest. I melt my chocolate chips in the microwave, starting at 30 seconds and then going 20 second increments after that, stirring each time.


Very delicious! Pin It