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Frosted Fudge Cocoa Brownies

chef.tim.lee's picture
  Butter 5 1⁄4 Ounce (1 Stick, 4 Ounce Plus 2 1/2 Tablespoon)
  Butter 2 1⁄2 Tablespoon
  Unsweetened cocoa powder 10 1⁄2 Tablespoon
  Granulated sugar 1 Cup (16 tbs)
  Eggs 2
  Vanilla extract 1 3⁄4 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Chopped pecans 1⁄2 Cup (8 tbs)
  Powdered sugar 1 Cup (16 tbs)
  Milk 1 Tablespoon

1. Preheat oven to 350°F. Melt 1 stick butter over low heat or in a microwave. Scrape into a medium bowl. Add 1/2 cup cocoa powder and stir until well blended.
2. Add sugar and mix well. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla, then flour and salt. Do not over beat. Stir in pecans.
3. Turn into a greased 8-inch square pan, leveling surface. Bake 20 to 25 minutes, or until a toothpick inserted near center comes out with a few moist crumbs clinging to it. Remove pan to a rack and let cool completely.
4. Melt 2 1/2 tablespoons butter over low heat or in a microwave. Scrape into a medium bowl, add remaining 2 1/2 tablespoons cocoa powder, and stir until well blended. Mix in remaining 3/4 teaspoon vanilla. With an electric mixer on medium speed, beat in powdered sugar and milk until smooth, fluffy, and of spreading consistency. Spread on cooled brownies, then cut into 16 squares.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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