This recipe for fudge frosted brownies is a real keeper. Make it for an after school treat or for a potluck party.
I’ve tried a number of new recipes in the last few months and look forward to sharing them with you on my new, improved site. Recipes for main dishes, sides, desserts (we love our desserts!), appetizers. In addition to improving this site, I hope to ramp up my social media presence. Look for ways to follow me in future postings.
How often does your family gather around the table for a family meal? My family is fortunate to do it every. single. night. because I make it a priority. Both my husband and I grew up with regular family dinners and we believe it’s more important than over scheduling our kids with activities. We know what’s going on at school, with grades, in their lives. We talk about current events, educate them about a variety of topics, plan vacations, talk about our ancestors and so much more. That’s not to say our kids aren’t involved, just not every night or late nights. It’s not that difficult to get around the table at least one night a week.
Fudge frosted brownies is a new recipe to my family. I was looking for a recipe to make to share with a friend who was going through a rough time and found it in my Mom’s recipe collection. After all, dessert often makes things better. These brownies fit the bill for a sweet ending to any meal.
- 1 cup plus 3 tablespoons butter, cubed
- 3/4 cup cocoa
- 4 eggs
- 2 cups sugar
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 6 tablespoons butter, softened
- 2 2/3 cups confectioners' sugar
- 1/2 cup cocoa
- 1 teaspoon vanilla
- 1/4 to 1/3 cup milk
- For the brownies:
- In a saucepan, melt butter. Remove from the heat. Stir in cocoa and cool. In a large bowl beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add in egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended.
- Spread into a greased 13 x 9 - inch baking pan. Bake at 350 degrees F. for 25 - 28 minutes or until a toothpick inserted near the center comes our clean. Do not overbake. Cool on a wire rack.
- For the frosting: In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the cocoa and vanilla. Add enough milk until the frosting becomes a spreading consistency. Spread on brownies in pan. Cut into squares.
To yield more brownies, cut smaller than 2 inches.
Adapted from Taste of Home Magazine