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This indulgent brownie recipe has been cherished in my family for generations Each pan delivers a thick rich base with a meltable fudge frosting on top that quickly vanishes at every gathering Whether you crave a comforting classic dessert or want to impress guests this brownie recipe makes every occasion extra special
Ingredients
- Unsalted butter: filled with creamy flavor and ensures a soft texture choose high-quality butter for best results
- Granulated sugar: essential for sweetness and creating that shiny top use fresh sugar to avoid clumping
- Large eggs: bind ingredients and add richness select room temperature eggs for easier mixing
- Pure vanilla extract: enhances all the chocolate undertones opt for pure over imitation for the deepest flavor
- Milk: gives moisture and extra softness use 2 percent or whole for richer brownies
- Unsweetened cocoa powder: delivers bold chocolate flavor Dutch-process works well for extra smoothness
- All-purpose flour: creates structure without being too dense sift before using for even mixing
- Salt: balances the sweetness use fine grain for even distribution
- Milk chocolate chips: melt into the fudge frosting choose one that melts smoothly and tastes creamy
Step-by-Step Instructions
- Preheat and Prepare Pan:
- Preheat your oven to three hundred fifty degrees Spray a nine by thirteen baking pan with nonstick spray or line it with parchment paper so you can lift out the brownies effortlessly when cool
- Cream Butter and Sugar:
- Beat unsalted butter with granulated sugar using a mixer until light and fluffy This takes about three to five minutes and helps create a shiny crackled brownie top
- Add Eggs and Vanilla:
- Mix in large eggs one at a time along with the vanilla extract Continue beating until the mixture is smooth and pale yellow Scrape the sides to fully incorporate
- Mix Dry Ingredients:
- In a separate bowl combine the unsweetened cocoa powder all-purpose flour and salt Sift to break up any lumps preparing the dry base for the batter
- Combine and Alternate Wet and Dry:
- Begin adding your dry mixture to the wet ingredients a bit at a time Alternate with splashes of milk blending gently after each addition to keep the batter silky and lump free
- Pour and Bake:
- Spread the thick batter evenly in your prepared pan Gently smooth the top and bake for thirty minutes Watch for the sides to pull slightly away from the edges and the center to spring back slightly Let cool for twenty to thirty minutes before frosting but not longer
- Make the Frosting:
- In a saucepan melt unsalted butter with milk and sugar over medium high heat Bring to a rolling boil and hold for one minute Take off the heat add salt and the milk chocolate chips Whisk until glossy and smooth
- Frost While Warm:
- Quickly pour the fudge frosting over warm brownies and spread evenly with an offset spatula The frosting sets fast so work with purpose Let set for at least an hour before cutting
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You Must Know
- Packed with rich chocolate flavor perfect for satisfying deep cravings
- Easy to customize with different chocolates or add ins like nuts
- Freezes well for make ahead treats
My favorite part is swirling the glossy fudge frosting over the still warm brownie base It always reminds me of my grandmother laughing and telling us to wait for them to cool but none of us ever did
Storage Tips
After cooling cut brownies into desired sizes Store in an airtight container at room temperature for three to four days For longer storage wrap tightly and refrigerate for up to one week You can freeze brownies for up to three months but remember the texture is best the first week
Ingredient Substitutions
No milk chocolate chips Swap in semisweet chips or dark chocolate for extra depth You can use plant based milk for dairy free needs Optionally add a splash of espresso to intensify the chocolate or scatter chopped walnuts for crunch
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Serving Suggestions
Serve brownies warm dusted with powdered sugar or paired with vanilla ice cream For a fun party platter cut brownies into small squares and arrange with fresh berries They also make a welcome addition in lunchboxes or dessert buffets
Cultural and Family Context
This brownie recipe carries the warmth of countless family gatherings The thick fudgy style and a lightly crusted topping recall bake sales and old-fashioned kitchen tables where everyone sneaked a taste before dinner Each time I bake these I’m reminded of the laughter and stories shared over sweet squares
Frequently Asked Questions
- → How should brownies be stored for best freshness?
Store brownies in an airtight container at room temperature for up to four days or refrigerate for a week. For longer storage, freeze them for up to three months.
- → Can I use a different pan size?
You can use an 11×17-inch pan; just bake for about 25-30 minutes for slightly thinner bars. Adjust cutting size as desired.
- → Why frost brownies while they’re warm?
Spreading frosting over slightly warm brownies ensures a smooth, glossy layer that sets with a satisfying texture.
- → What type of cocoa powder is recommended?
Unsweetened cocoa powder is best for a deep chocolate flavor. Dutch-process or natural cocoa both work well here.
- → How can I achieve a perfectly fudgy texture?
Use room temperature butter and eggs, don’t overmix, and avoid overbaking for that signature dense, fudgy result.
- → Can I make these brownies bite-sized?
Absolutely. These thick brownies are rich, so small squares are ideal for serving and sharing at gatherings.