Can you believe there aren’t any sweet recipes on this blog yet? Any of my friends can tell you that I have a huge sweet tooth — my strategy to achieve a balanced and happy life is to eat tons of veggies and also tons of sweets. Today I’m bringing brownies to a Superbowl party, so it’s a good time to share my very favorite recipe.
When it comes to brownies, I vote for fudgy all the way. As I’ve heard others say, if I wanted cake I’d bake cake, but brownies are meant to be dense and dark and rich! And that’s exactly how these are. I don’t know who Jo was, but my grandma always used her recipe to make these dark, fudgy, frosted brownies. Other recipes may be delicious too, but this one will always remain my favorite.
Jo’s Brownie Recipe
- 2 1-oz squares unsweetened baking chocolate
- 1 stick (8 Tbsp) butter (I use salted)
- 1 cup sugar
- 2 eggs
- dash of salt
- 1/2 cup flour
- 1 tsp vanilla
Preheat oven to 375F. Grease or spray an 8×8″ baking dish. Melt chocolate and butter in a small skillet. In mixing bowl, combine sugar and chocolate mixture; cream together. Beat in eggs. Stir in salt, flour, and vanilla. Bake for 25 minutes. Ice when cool.
- 1 1-oz square unsweetened baking chocolate
- 2 Tbsp butter
- 2 Tbsp milk
- 3/4 cup powdered sugar
Melt chocolate and butter in the same small skillet as before. Remove from heat. Alternately stir in powdered sugar and milk bit by bit, making sure to squish any clumps for a smooth and glossy result. Pour over top of cooled brownies and spread smooth. The icing needs to set a few hours before cutting and serving so that it’s solid instead of gloppy. Sometimes I put the whole pan in the fridge to make it set faster.
Note: Make 1.5 recipes to fill a 7×11″ pan, or double recipe for a 9×13″ pan. Honestly, I almost always double this recipe. Yum!