Second in the line of bake sale goodies: brownies.
These brownies are heavenly.
For chocolate lovers, these come only second to my sister’s out-of-this-world chocolate cake. I really need to make that cake and get it on here, because I didn’t use to like chocolate cake and now I LOVE it like no other dessert.
I actually have made this brownie recipe 5-7 times, but I have never had a chance to take pictures of them until now because they always vanish like . . . like the white rabbit in Alice in Wonderland.
I don’t think I will ever love unfrosted brownies from here on out, because of how absolutely perfect these are. Most of their supreme yumminess comes from the frosting that you put on while the brownies are still warm because that chocolate confectionery goodness sinks into the brownies and adds that irresistible aspect to these beautiful little desserts.
But enough talking about them. It’s time for you to taste them for yourself 🙂
First, melt the butter in a microwave-safe bowl. Transfer the melted butter to your mixing bowl and stir in the cocoa until smooth.
Next, add flour and sugar and beat together. Add eggs, vanilla, and opt. nuts and stir until combined (until there are as few lumps as possible). The original recipe says not to over stir, but you do want the batter to be relatively smooth.
Pour into greased or floured 9×13 baking pan*
(Original recipe notes)* An additional part of this recipe said that if you want to double the recipe, use a large baking sheet.
Additional Note * This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.
Bake 20-25 minutes at 350° or until done. I usually have to bake it for 30-35 minutes in my oven, but ovens vary, so go for the 20 minute time-frame and just add time until a toothpick inserted in the middle comes out clean.
Frost the brownies only about 5-10 minutes after they come out of the oven. The brownies will absorb the frosting a bit and make the whole outcome 100% more wonderful 😀
Best Frosted Brownies Ever
1 cup of Butter
1/2 cup of Cocoa (I used unsweetened)
2 cups of All Purpose Flour
2 cups of Sugar
4 teaspoons of Vanilla
1 cup of Chopped Nuts (optional)
- Preheat your oven to 350°.
- First, melt the butter in a microwave-safe bowl. Transfer the melted butter to your mixing bowl and stir in the cocoa until smooth.
- Next, add flour and sugar and beat together. Add eggs, vanilla, and opt. nuts and stir until combined (until there are as few lumps as possible). The original recipe says not to over stir, but you do want the batter to be relatively smooth.
- Pour into greased or floured 9×13 baking pan and spread out with a spatula.
- Bake for 20-25 or until toothpick comes out clean.