A few years back I was able to, finally, recreate my grandmother’s fudge frosting that she put on brownies. It brought back floods of memories. they were good as I remembered. Recently, I’ve been thinking about those iconic brownies and wondering why my grandmother used a box mix. Don’t get me wrong, Duncan Hines is awesome, but I like things from scratch whenever possible.

So I started baking. I looked at a lot of recipes! Some were too gooey. Some were too cakey. Some had too little flavor and some were too sweet. As is my usual, I combined several recipes and then cut down on some ingredients and added more of others.

I think I have finally come up with the perfect brownie to support this oh so creamy fudge frosting. The brownies are on the less sweet side but with lots of chocolatey goodness. The frosting is basically fudge. Yep!

I hope you enjoy these and when you make them you will send me a note and even some pictures.

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5 from 1 vote

Grandmother's Fudgy Frosted Brownies part deux

No more box recipe. This recipe I create my own brownie recipe that stands up to the box mix my grandmother used.

Course: Endings

Cuisine: American

Ingredients

Brownies

• 4 Lrg. Eggs
• 1-1/2 Cups Dutch Process Cocoa
• 1 tsp. Salt
• 1 tsp. Baking Powder
• 1 Tbs. Vanilla Extract
• 1 Cup Unsalted Butter, room temperature
• 2 Cups Granulated Sugar
• 1-1/2 Cups All-purpose Flour
• 1 Bag Chocolate Chips, semi-sweet or milk

Fudey Frosting

• 1-1/2 Cups Granulated Sugar
• 2/3 Cup Evaporated milk
• pinch Kosher Salt
• 1 Bag Chocolate Chips, semi-sweet or milk
• 1 tsp. Vanilla Extract

Instructions

Brownies

• Preheat oven to 350°.

  Spray a 9x13 pan with non-stick spray and then line with parchment paper. Lightly spray paper, too.
• In the bowl of a stand-up mixer, beat 4 eggs, until frothy.

  Sift together cocoa, salt & baking powder; Blend into eggs, then add vanilla. Do not overwork, you do not want a tough brownie.
• In a medium saucepan, over a medium heat, melt the butter and then stir in sugar. Stir until sugar is dissolved. You want a temperature of about 115°. Remove from heat and keep stirring if too hot.
• With mixer running, on medium speed, slowly pour butter/sugar mix into egg and dry ingredients mixture. Stir until smooth.

  Add the flour and stir until just combined. Fold in chips and spoon into prepared pan.
• Bake brownies for 25 to 35 minutes. A tester should come out with a few moist crumbs. It should still look moist but not raw in the center.

  Remove from oven and cool on rack.

Fudgy Frosting

• Combine sugar, milk and butter in a heavy saucepan. Bring to a full boil, stirring constantly.

  Let boil for 4 minutes while stirring.
• Remove from heat and add vanilla, salt and chocolate chips. Stir until chocolate is melted.

  Pour over brownies and let "set" for about 2 hours.

  Cut and serve.
• Store in an airtight container in refrigerator for up to a week. LOL if they last that long.