Monday, May 10, 2010

Big, Fat, Moist Brownies

Alright, so there's two camps when it comes to brownies: those who like theirs rich and fudgey, and those who like it more cake-like. I personally love a fudgier brownie, but these here fall somewhere in between, which makes them a good go-to brownie.

These have a frosting, although you certainly don't need to use it. Actually, next time I make these I'll omit that part. They're so dense and rich, the frosting doesn't really add anything.

Food o' del Mundo's Million $$$ Brownies (ingredients kept the same, I tinkered with the instructions)
(Makes 9-12 brownies, depending on how you slice them. Adapted from here)

1 c butter (melted)
1 c flour
2 c sugar
3/4 c dutch-process cocoa powder
1/2 tsp salt
4 eggs
1 tsp vanilla extract

For the frosting (slightly modified):
1/2 c butter
3 1/2 c confectioner's sugar
1/4 c cocoa powder
1 egg
1 1/2 tsp vanilla extract
1 1/2 tsp lemon juice

Preheat your oven to 350 degrees (f) and grease a 9"x13" baking pan (I couldn't find mine, so used a 9"x9" and increased the baking time by 10 minutes).

Sift together the dry ingredients. Add the butter and vanilla, then add the eggs one at a time, mixing well after each addition. Pour into the prepared pan and bake for about 30 minutes. Set on a wire rack (pan and all) to cool.

Make the frosting: Melt the butter over medium heat, then add the remaining ingredients, whisking until smooth and thickened. Pour over still-warm brownies. Allow the frosting to set before slicing.

Tips: For easy removal and slicing, line your pan with foil (before greasing). When the brownies have cooled, simply lift them from the pan using the foil. This makes slicing and serving a breeze. To cut the brownies cleanly, heat your knife under hot running water, wipe off the moisture, and then cut. Repeat as necessary.


  1. Glad you liked them - thanks for the plug!

  2. I want one right now!

  3. I have everything except the lemon juice, do I have to have it?

    1. You can skip the lemon juice if you don't have it. It will change the flavor slightly but won't ruin it.

  4. Best brownies EVER!!!! I have made these several times with and without the frosting and both are delicious!!! Thanks for the "heads-up" in finding a brownie recipe that is true to it's name......big, fat, moist brownies!!! Sooooo yummy :-)

  5. Just made these. It was my first attempt at brownies from scratch but oh, so easy and delicious!

  6. I doubled the recipe for the brownies (put it in a bigger pan) and added a layer of caramel sauce between the layers. This added a nice touch of sweetness to the darkness of the dutch cocoa powder and eliminated the need for the frosting. Love the batter for this! Just the right amount of moisture to it.

  7. I have made these brownies a couple times now and they are definitely my new favorite. They are the perfect fix to my late night baking urges!

  8. These look amazing, what does the egg in the frosting do? I have never heard of using egg in frosting?

  9. is this all purpose flour or self rising flour

  10. Just made a batch of brownies without the frosting ... kids devoured them before they even cooled! Mine were more cake-like, my guess is this is because I used extra large eggs. Will definitely be making these again!

  11. Can I change cocoa powder for bittersweet chocolate? If yes how many grams can I put in this recipe? Thanks

  12. Hey just came across this recipe and can't wait to try it! One question, the frosting recipe calls for an egg, will it be cooked because of the melted butter or will I need to use pasteurized eggs?

  13. I'm also curious about the egg in the frosting...wouldn't cooking it just cause it to scramble in the butter??? The brownies, however, always turn out fantastic.

    1. The egg doesn't scramble because the heat isn't high enough to cook it (assuming you melt butter over low heat). Hope that clears up some confusion!



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