Unforgettable Chocolate Frosted Brownies


TOP Reviews:

These brownies are magnificent!!! I mean “melt in your mouth” and I didn’t even make the frosting. I doubled the recipe and it still won’t be enough. There are a few tips that will ensure your brownies are not cakey. I do not use a mixer because you can overmix your batter and whip too much air into the eggs. This makes your brownies have a cakey texture. Mix everything by hand in a bowl and lightly beat your eggs before adding them to the mixture. Gently stirring everything together makes them turn out better as opposed to franticly beating the mixture. Hope this helps, because I will NEVER buy brownie mix again.

I doubled the recipe and made a 9×13 pan of these brownies for a party, and everybody loved them! I also entered them in my local county fair and won first place. The problem with the frosting is that you need to halve the amount of powdered sugar and melt the butter. This makes a glaze that you can spread on top. It hardens into a beautiful, shiny frosting. I thought some of the info in the reviews was conflicting, so here’s the scoop: 1. These are neither “cake” brownies nor “fudge” brownies; they fall somewhere in between. If you must have one or the other, then this recipe is not for you. 2. Yes, the frosting is sweet. If you like frosting, then add it, if not, leave it off. 3. Yes, these are homemade brownies and do not taste like boxed brownie mix. I can’t understand why anyone would prefer a mix to homemade, but if that’s your thing, then stick with the mix.

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These are great! I changed the recipe to make them better for you. I used 1/2 c. applesauce instead of butter and 1/2 cup Equal spoonfuls and 1/2 cup sugar instead of 1 cup sugar and used egg substitute and omitted the glaze. They ended up with only 45 calories apiece and 0 grams of fat! they were SOOOO GOOOD!!! 🙂

These were the BEST BROWNIES even without the frosting. Just don’t OVERBAKE/OVERMIX. When doubling, leave out one egg, keep the amount of salt at 1/4 tsp, and bake for 30-35 mins. You’ll get a cakey on the outside, fudgey in the middle brownie. Delish!

Wonderful little brownie! Not too thick, not too thin, just right! Comes together and into the oven in less than 5 minutes. I added about 1 additional T. of cocoa. Just mix all ingredients with a wooden spoon in the same pan as you melted the butter, about 50 strokes, just until good and combined. The frosting is glossy and smooth if you melt the butter first and add about 1 T. each of corn syrup and half and half. Cutting these with a plastic knife, even the disposable tableware variety, works great! Cuts cleanly, and not a crumb sticks to the knife. Had to try 3 of the brownies as soon as they were cooled, just to be triply sure they were good.

INGREDIENTS

2 cups granulated sugar
3 large eggs, lightly beaten
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