Chocolate Brownie Recipe
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I once referred to this chocolate brownie recipe as "basic." I think it's because I grew up on these & my palette was under-developed or I was dropped on my head as a child or something, because that was a bold-faced lie!
These are without a doubt, the best brownies on the face of the earth. And, that is not even exaggerating!
The frosting alone should come with a warning to not drive after eating; and, I am not a frosting lover.
The brownie part is cakey moist, total melt-in-your-mouth, turn into creamy softness in your mouth & the frosting is embarrassingly addicting. I look for any reason to lick it. "Oh, it got on the counter." "Oh, it got on your fork" :)

This most scrumptious recipe came from my cousin, Kathy. Use real butter in this recipe.
1 1/2 cup white sugar 1 1/2 sticks butter or margarine 6 eggs, beaten 1 can chocolate syrup; for a half recipe, I use 3/4 cup choc. syrup. 1 1/2 tsp. vanilla extract 1 1/2 cups flour Nuts, chopped (optional, I don't add nuts).
FROSTING: 1 1/3 cups sugar 6 T. butter or margarine 6 T. milk 1/2 cup chocolate chips
1. Cream butter & sugar; add rest of ingredients. 2. Grease & flour a jelly roll pan; pour batter into jelly roll pan. 3. Bake for 18 - 20 minutes in a 350 degree oven. Check at 15 minutes (mine only takes 15 minutes). 4. Make frosting: Bring sugar, butter & milk to a boil over low heat in a heavy saucepan; boil for 3 minutes. Add 1/2 cup chocolate chips. Remove from heat & stir until spreadable consistency. It will thicken quickly, so frost brownies while hot.
I really like to enjoy these when the frosting is still warm, and savor them slowly; letting the brownie melt in my mouth. Absolutely delicious!
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