There are a million recipes for brownies out there and I don’t take it lightly when I say that this is the very best frosted brownie recipe! To make it clear just how good these are you just need to know that I begged and harassed my dear friend for years to get a copy of the recipe. I have had the recipe for just 1 month and have made 7 batches in order to perfect the recipe and technique. You can thank me, as my thighs and behind certainly do not.
Ingredients: 1 cup butter, 6 heaping tablespoons unsweetened cocoa, 2 cups sugar, 1 tsp vanilla, 4 Eggs, 1 ¾ cup flour (add 2 tablespoons extra for high altitude), 1 teaspoon salt, ½- ¾ cups chopped walnuts or pecans.
Step 1- In a large skillet or sauce pan, over medium heat, melt 1 cup of butter.
Step 2- Remove skillet from heat and whisk in unsweetened cocoa powder until smooth.
Step 3- Stir in salt and vanilla.
Step 4- Add sugar and mix briefly.
Step 5- Crack eggs into a small bowl, add ½ cup batter mixture to eggs and beat together.
Step 6- Add eggs mixture back into the skillet and quickly mix until combined but do not over-mix.
Step 7- Add flour and nuts and give it a quick stir, again using caution not to over-mix.
Step 8- Prepare a 8½ X 11 inch baking pan with a non-stick spray and spread batter into pan. You can use a 9X9 inch pan for thicker brownies. Increase baking time by 5 minutes if you choose this option.
Step 9- Bake brownies at 350° for 18-22 minutes and let them cool for 1 hour.
Step 10- Frost the brownies (See recipe below) cut into squares and serve. Keep covered to store up to 3 days.
My dad always says, “there’s just one thing I can’t resist”
“…temptation”
I’d say this is definitely that!
Best Frosted Brownie Recipe
Ingredients
- 1 cup butter
- 6 heaping tablespoons unsweetened cocoa
- 2 cups sugar
- 1 tsp vanilla
- 4 Eggs
- 1 ¾ cup flour add 2 tablespoons extra for high altitude
- 1 teaspoon salt
- ½- ¾ cups chopped walnuts or pecans
Frosting
- 1 stick room temperature butter
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon almond or vanilla extract
- 3 tablespoons milk
- 3 to 4 cups powdered sugar
Instructions
- In a large skillet or sauce pan, over medium heat, melt 1 cup of butter
- Remove skillet from heat and whisk in unsweetened cocoa powder until smooth
- Stir in salt and vanilla
- Add sugar and mix briefly
- Crack eggs into a small bowl, add ½ cup batter mixture to eggs and beat together
- Add eggs mixture back into the skillet and quickly mix until combined but do not over-mix
- Add flour and nuts and give it a quick stir, again using caution not to over-mix
- Prepare a 8½X11 inch baking pan with a non-stick spray and spread batter into pan. You can use a 9X9 inch pan for thicker brownies. Increase baking time by 5 minutes if you choose this option.
- Bake brownies at 350° for 18-22 minutes and let them cool for 1 hour
- Frost the brownies (See recipe below) cut into squares and serve. Keep covered to store up to 3 days
Frosting
- Cream together the butter and unsweetened cocoa powder until smooth.
- Add extract and salt and blend until smooth.
- Alternate milk and powdered sugar until you have a good consistency.
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