September 17, 2023 2 min read

I hadn't made a brownie for a while, so what did I do? I made a brownie LOL. This is a recipe that calls itself the best brownie recipe - was it? Yes, I think it's a very good brownie - the texture is perfect, lots of good chocolatey goodness and is good with or without frosting. It's great by itself and it's also great, served warm with a big scoop of vanilla ice cream and a drizzle of hot fudge - no calories there;) But, now I have a question- we're very divided on this issue in my family - icing or no icing on a brownie? To keep the peace, I ice half my brownie and leave the other un-iced - seems to work for us. I know it's a life altering question (heavy sarcasm) but how do you serve your brownie, I'd really like to know.

So, let's get baking . . .


Melt together, stirring until smooth (I used short bursts in my microwave)
1 c. butter
8 ounces semisweet chocolate

In a bowl, whisk
4 large eggs
Add in and whisk until smooth
1/2 tsp. salt
1 c. sugar
1 c. packed b. sugar
2 tsp. vanilla

Add in the melted chocolate, stirring until combined

Stir in
1 c. flour, spooned into the measuring cup.

Mix until the batter is smooth.

Pour into a 13"x9" pan that has been lined with parchment paper.

Bake at 350 for about 40-45 minutes. The top should have a shiny crust and the batter should be fairly firm.

Cool completely before removing them from the pan.

Brownie Icing (love this icing!)

Beat together
6 tbsp. butter (room temp)
6 tbsp. cocoa
2 tbsp. corn syrup
1 tsp. vanilla

Add in
2 c. icing sugar
2-4 tbsp. milk (start with 2 and add in to get the consistency that you need)

Spread over cooled brownies.


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