Brownies made from a mix are delightful, but I'd never made them from scratch before and I wanted to try! And now I don't think I'll ever go back! This recipe is so easy, and these brownies are so fudgy and not at all cakey and dry like brownies can sometimes get.
Ingredients
1/2 cup melted butter
1 cup white sugar
2 eggs
1 tsp vanilla
1/3 cup cocoa
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
Frosting
3 tbsp softened butter
3 tbsp cocoa
1 tbsp honey
1 tsp vanilla
1 cup powdered sugar
1/4 cup milk
1. Mix brownie ingredients
Preheat oven to 350. Grease 8-inch brownie pan.
Combine butter, sugar, eggs, and vanilla. Beat in cocoa, flour, salt, and baking powder.
Spread batter into pan. Bake for 25 to 30 minutes. Do not overcook! I love that this recipe doesn't take 40 or 45 minutes like most brownie recipes do.
2. Make Frosting
While brownies are baking, combine the frosting ingredients: butter, cocoa, honey, vanilla, and powdered sugar.
Add the milk. The original recipe didn't call for milk, but it was just so stiff and solid that it wouldn't have been able to spread at all. The milk really helps thin it out!
3. Apply frosting after cooling
It's really important that you give the brownies a significant amount of time to cool before you apply the frosting! I was a little too eager and put the frosting on right away, and the brownies caved in. After some careful and delicate spreading on my part, I was able to salvage them and they still turned out nicely, so even if you do add the frosting too soon, all is not lost! It'll still be delicious. I used a spoon to spread it because the knife kept piercing the brownies.
Allow it to chill at least an hour after applying frosting so the dessert can solidify. If you're really impatient, you can dollop it out into little bowls and maybe use it as an ice cream topping. But if you wait for it to chill, it'll be nice and solid. Enjoy!
[Original recipe found here]
No comments:
Post a Comment