This quick and easy brownie recipe are thick, chewy and topped with a decadent fudge frosting.
This is now my favourite fudge brownie recipe. These don't take very long to make, with the help of Betty Crocker! Saying these are the best brownies every may be a bold statement, but I promise you, once you try these, you won't go back, especially since they're so easy to make.
These fudge brownies start off with a thick and chewy brownie layer, and then are topped with a fudge frosting. Now, you could opt to make your own frosting, but I love the good old Betty Crocker fudge icing. This not only cuts the time in half, but also, gives you that childhood boxed-snack feeling.
Tips on making the perfect brownie
To get a crackly top, make sure to mix the eggs into the chocolate mixture very well.
Do not overbake the brownies! You'll know they're done one the middle no longer jiggles when shaken. Alternatively, you can poke the brownie with a knife and it should have some crumbs on it. Overbaking brownies will make them cakey, and not fudgey, so make sure to watch them!
Allow the brownies to cool, this step is so important to having fudgey professional looking brownies.
To get clean and professional looking brownie squares, use a large chefs knife to cut. Make sure the brownies are cold when you're cutting, and wipe the blade clean every time you make a cut.
What you'll need
½ cup unsalted butter
8 oz semi-sweet chocolate
1 1/2 cups brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 tsp salt
1/2 cups + 2 tbsp all-purpose flour
1/4 cup dutch-processed cocoa powder
1 can of Betty Crocker Milk Chocolate frosting
Directions:
Line a square baking pan (8x8) with parchment paper. Preheat your oven to 350 degrees.
In a heat proof bowl, add together your butter and chocolate. Heat the mixture in 30 second intervals in the microwave until the chocolate and butter have melted. Mix the butter and chocolate until you have a smooth and creamy chocolate sauce.
Into the chocolate mixture, add your brown sugar and stir.
Next, add in your 3 eggs, one at a time. Follow by adding in the vanilla. If you like a crackly top on your brownies, make sure to whip this for about 2 minutes.
Add your flour, cocoa powder and salt into the mixture. Mix gently until just combined.
Transfer the brownie batter into your lined baking pan.
Bake for approximately 25-30 minutes. To test doneness, make sure the top of the brownie cooked. A knife inserted into the middle of the brownie pan should come out crumbly.
Let your brownies cool at room temperature for 10 minutes, and then pop them in the fridge for at least an hour.
Once cooled, remove the brownies from the fridge and frost with the chocolate frosting using a spoon or spatula. Cool the brownies for an additional hour, or longer.
When ready, remove the brownies from the pan, and cut using a large sharp knife. To get clean cuts, wipe the knife clean after every cut.
Comments