I was really pleased with the results. The recipe was super easy to follow and this make for a perfect last minute dessert since these are staple items in my pantry anyway.... These are perfect for the family, a pot luck or a school bake sale!
This recipe is courtesy of Cocinando con Alena.
I found this recipe on Pinterest
. Big, Fat, Moist Brownies
Ingredients:
- 1 c butter (melted)
- 1 c flour
- 2 c sugar
- 3/4 c dutch-process cocoa powder
- 1/2 tsp salt
- 4 eggs
- 1 tsp vanilla extract
For the icing/frosting :
- 1/2 c butter
- 3 1/2 c confectioner's sugar (aka icing sugar)
- 1/4 c cocoa powder
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp lemon juice
Preheat your oven to 350 degrees (F) and grease a 8" x 11" baking pan. In my oven, these had to bake for 45 minutes. I would start with 35 minutes and then check - my oven ALWAYS takes longer.
Sift together the dry ingredients. Add the butter and vanilla, then add the eggs one at a time, mixing well after each addition. Pour into the prepared pan and bake for about 30 minutes. Set on a wire rack (pan and all) to cool.
Make the frosting: Melt the butter over medium heat, then add the remaining ingredients, whisking until smooth and thickened. Pour over still-warm brownies. Allow the frosting to set before slicing.
So a few questions -
1 - What is Dutch-process cocoa powder? It's unsweetened cocoa powder. Be sure to use unsweetened, otherwise these brownies will be ridiculously sweet. Be sure to use the unsweetened cocoa in the icing too.
2 - Can you freeze these? Yes, you can freeze brownies but a few tips....cut them into bars before freezing and icing does not freeze well, so if you plan on freezing these delicious brownies - don't ice them and be sure to slice them!
3 - I am not strong at making icing/frosting, should I just skip it? I have never been good at making icing (I usually buy it) but I followed this recipe step by step and wow, perfect icing! I don't normally ice brownies but I did this time - it was a really nice treat for the whole family
4 - What type of sugar do I use? when it comes to baking brown sugar gives the chewiness and white sugar gives the crispiness. So for this recipe, I used 1 cup of brown sugar and 1 cup of white. You can modify the sugar ratio to what you prefer but I would suggest at least 1/2 cup of brown sugar.
