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Monday, April 11, 2011

Fudgy, Classic Brownies with Rich Chocolate Frosting

When serving a variety of desserts, you always need a little chocolate somethin' somethin' don't you? These fudgy, classic brownies are simple to make and never fail me. I "whipped them up" for a special occasion recently.

I have been making this recipe, which I adapted, for so long, I can't remember where I originally found it. I know there are many similar versions of these brownies; however, I hope you find my tips in making them helpful. In addition, I offer the option of frosting these brownies with my recipe for Rich Chocolate Frosting which I recently posted with my Very Happy Birthday Pound Cake. Also, you can make these brownies with or without the nuts. (I prefer the variation in texture the nuts offer, but I don't suffer from nut allergies or have an aversion to nuts.)

When a chocolate craving overcame me, I used to say to my husband (he'd bake when I was too busy)...."And just why aren't there any brownies in the house?" Should that serious chocolate craving hit, you'll find these fudgy brownies fit the bill perfectly!

                             Guaranteed to Satisfy Chocolate Cravings


Approx. 25 ea. 1 & 1/2" Slices


For the Batter

  • butter-flavored cooking spray for greasing pan
  • 4 large eggs
  • 2 c. granulated sugar
  • 1/4 tsp. salt
  • 1/3 c. butter (important to use the real thing!)
  • 4 squares unsweetened baking chocolate
  • 1 c. sifted all-purpose flour
  • 1 tsp. pure vanilla extract
  • 1 c. coarsely chopped walnuts or pecans (optional)


Tip: If you make them the day before you serve them, they will slice easier. I use a serrated knife which I dip into a glass of tepid water before slicing the brownies. If the brownies come apart a little, you can just press them back together (I won't tell).
  1. Preheat oven to 325ยบ.
  2. Spray a 9" square pan with a butter-flavored cooking spray.
  3. Beat the eggs until light (don't overbeat or the crust will separate from the brownies), then gradually mix in the sugar and salt.
  4. Melt the butter and chocolate together in the microwave on medium heat for about one minute. Remove from the microwave and stir until fully melted and combined. Thoroughly mix into the egg mixture.
  5. Stir in the flour and then the vanilla.
  6. Fold in the nuts (optional) and pour into the prepared pan.
  7. Bake in preheated oven for about 40 minutes. The top will appear crusty, but the inside should be moist and fudgy, and an inserted toothpick should come out barely wet, almost dry.
  8. Cool overnight for easier cutting. 

    From the oven...sorry, I "snuck" a piece and slightly scored them before I remembered to photograph for you.


    Someone had to taste one...right?

    For the Topping (optional)

    Sift confectioners sugar over some or all of the brownies right before serving and/or frost some or all of the brownies with my Rich Chocolate Frosting (one-half recipe should cover a whole pan of brownies), which was recently posted with my Very Happy Birthday Pound Cake. (If you want to make a "wow" presentation, swirl the frosting on each piece with a pastry bag using a large #4 tip and place the brownies in paper cups.)

      Watch their eyes roll back in their heads when they taste one of these rich brownies..."Oh (fill in your name here), these are amazing!" Enjoy!

      Printable Recipe


      1. These look so yummy! Thank you for your great tips too! I love how you did the frosting!

      2. @Dulce Dough - Oh, they're so good...simple enough for everyday & you can dress up for special occasions w/the confectioners sugar or frosting! So appreciate your nice comments!

      3. Brownies should always have frosting, I think! Thank you for sharing these delicious treats. Your blog and your kind words always bring me joy. Thank you for being your sweet and creative self.

      4. @Monet - It's funny, if I frost them, I always leave some w/o the frosting thinking I might not want a frosted one every time...but if it's swirled on, it's so tempting that I find myself reaching for the frosted one!

        I'm glad to know I can bring you a little cheer...I love hearing from you and your encouraging remarks are so appreciated!

      5. This is worth having a birthday everyday! And we agree with Monet that brownies really need to be frosted, it always seems somethings missing without it. Lovely recipe, thanks!

      6. @Cheryl and Adam @
        Oh yeah, you could have a birthday everyday with these brownies...they're so easy!

        Really wonderful guest post on Chef Dennis site recently. Anyone who takes photos could benefit from your advice. Eventually, with the right camera and your great advice, I'll have some really good photos also!

        Nice to see you stop by...come again!

      7. Hi Bonnie! I'm back again! I enjoy your blog and am so glad I found it! I've given you a blogger award (your choice!) that you can pick it up here:

      8. @Dulce Dough - You're welcome any time! I'm happy and honored to accept my first award from you and will post soon!

        Thank you so much for your loyalty and encouragement. It means a lot to me!

      9. These brownies look so decadently delicious. Hmmm, my craving is coming back...