Fudge Brownies
User Reviews
5
Fudge Brownies
Description
This brownie recipe starts with melted butter creamed with sugar before incorporating eggs and vanilla for smoothness. The dry ingredients include dark cocoa powder, flour, salt, and a touch of baking powder to provide subtle lift. Baked in a parchment-lined 9x13 pan, the brownies develop a firm yet moist texture with an evenly baked interior.
The accompanying frosting combines softened butter with cocoa and sweeteners to create a creamy, spreadable topping that enhances the chocolate richness. Frosting is applied while brownies are warm to meld flavors smoothly.
For best results, the brownies can be refrigerated overnight with the frosting covered, allowing the flavors to meld and the texture to become more fudgy. Use unsalted butter for better control of saltiness, and adjust salt if only salted butter is available.
Ingredients
For the brownies
- 1 cup butter melted, unsalted, Challenge brand
- 2 cups granulated sugar
- 4 egg
- 2 tsp vanilla
- 3/4 cup cocoa powder (I use dark)
- 1 cup flour
- 1 tsp salt
- 1/2 tsp baking powder
For the Frosting
- 4 tbsp butter softened, unsalted, Challenge brand
- 1/4 cup cocoa powder (I used dark)
- 2 tbsp honey
- 2 tsp vanilla
- 2 cups powdered sugar
- 3 tbsp milk as needed.
Instructions
- Preheat oven to 350˚F.
- Cream the butter and granulated sugar. Add the eggs and combine. Stir in the vanilla.
- Add cocoa powder, flour, salt and baking powder. Mix until everything is evenly combined. Don't over mix!
- Line a 9x13 pan with parchment paper. Add the brownie batter into the pan and spread evenly. Bake for 30-40 minutes or until a toothpick comes out clean.
- While they are cooking, make the frosting by combining the softened butter with the cocoa powder, honey, vanilla. Mix in the powdered sugar and milk alternately until you reach the desired consistency.
- Frost brownies while they are still warm. Once cooled, slice and enjoy.Optional: Once the brownies are cool, cover the pan and refrigerate overnight, then slice and serve for extra fudgy brownies!
Notes
- Use unsalted butter for baking; if substituting salted butter, reduce salt in the recipe by 1/4 teaspoon.
- Store frosted brownies in an airtight container in the refrigerator for up to 10 days or at room temperature for 5 to 7 days.
- Refrigeration overnight enhances the fudgy texture and flavor melding in the brownies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32brownies
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 178kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 140mg | 6% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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