My youngest brother, David, just turned 15 this week!! (I’m feeling SO old…I remember being that age!) For his birthday, I told him I would make any type of dessert he wanted. He decided on brownies, but got scared when I told him I was going to make them from scratch. He is used to the box brownie mix – simple, easy, and tasty. But I promised him if I made brownies from scratch, that they would be amazing! So he agreed, and I got to baking.
I went straight to my Hershey’s Classic Recipes cookbook. I have had incredible success with this cookbook in the past, making things like a Fudge Truffle Cheesecake and the Brownie Cupcakes with Peanut Butter Chips that I love so much. I knew this would be the perfect spot to try out a new brownie recipe. I made what I now call Fast Fudgey Brownies with Fantastic Fudgey Frosting!
Ingredients for Fast Fudgey Brownies:
- 4 ounces Hershey’s Unsweetened Baking Chocolate (they are usually sold in bars in the baking aisle. Note: This is NOT the same as regular Hershey’s chocolate bars that you find in the candy aisle. Be sure to get the Unsweetened Baking Chocolate!!!!!)
- 3/4 cup butter
- 2 cups sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- Preheat oven to 350°
- Grease a 13×9 pan
- Melt your chocolate and butter together in a pan on the stove on low heat. Stir while you are melting, until everything is smooth.
- Pour your chocolate/butter mixture into a mixer. Add in your sugar and mix well.
- Next, add in your eggs and vanilla and mix again.
- Finally, add in your flower and mix until well blended.
- Spread mixture into your pan.
- Bake in 350° for about 25-30 minutes.
- Let cool completely and then cut into squares.
TIP: Cutting your brownies into squares and then icing them afterwards seems to lessen the mess when trying to get the brownies out of the pan!
- 3 tablespoons butter
- 3 ounces Hershey’s Unsweetened Baking Chocolate
- 3 cups powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Melt your chocolate and butter together in a pan on the stove on low heat. Stir while you are melting, until everything is smooth.
- Pour your chocolate/butter mixture into a mixer.
- Add in the powdered sugar, milk, vanilla, and salt.
- Beat on medium speed until well blended.
- Depending on the consistency, you may want to refrigerate for about 10-15 minutes to let it set and thicken a bit.
- Use a knife to spread on each of your brownie squares you already cut.
- Sprinkle with a bit of powdered sugar for decoration (I put mine into a thin wire mesh strainer, and then just tapped it a bit to let the powder fall through lightly)
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