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.
Servings: 0
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.