When I was growing up, I didn’t like chocolate. I have no idea what I could have possibly been thinking (or not thinking), because now a big fat brownie with vanilla ice cream is just about my favorite thing ever. Now I probably like it too much! Maybe it’s when I had my first baby when everything changed? I don’t know, but I’m so glad it did. because I can’t imagine my life without chocolate!
This lovely recipe came into my life years ago, at a flute concert for one of my piano students. They had these fantastic brownies at the reception afterward, and I didn’t leave before writing down the recipe. I don’t know how I overlooked it, but somehow I didn’t make them again until just a few weeks ago. We have made them at least 10 times since then, and I’m sure it won’t be too long before we make them again. They are THAT good.
Rich. Fudgy. Divine.
Best part? They literally take a few minutes to whip together, and within 30 minutes, you can have warm and gooey brownies straight out of the oven!
Irresistible fudgy browniesPIN RECIPE PRINT RECIPE
- Preheat oven to 350 degrees, and spray a 9x13 baking pan with cooking spray. Combine melted butter, sugar, vanilla, and eggs, and mix well. In a second bowl, mix together flour, cocoa, baking powder and salt. Gradually add to the butter mixture, beating well until blended. Spread evenly into your prepared pan. Bake 20-25 minutes, or until brownie begins to pull away from edges and a toothpick comes out clean. Do not overbake!! Once brownies are cool, frost with Chocolate Buttercream Frosting.
- While the cake is baking, prepare the frosting! Beat butter and cocoa together, then alternate adding the powdered sugar and milk--1 c. sugar, and 1 T. milk--beating well in between each addition. Add salt and mix well. If the consistency is too wet, add about a tablespoon of powdered sugar at a time until it's the right consistency. If it's too dry, add a tablespoon of milk at a time until it's right. You can also alter the amount of cocoa, if you like it more or less chocolate-y.