Our beautiful grandmother was known for these amazing, fudgy brownies. She must have passed on her love for chocolate to all of us!
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Our beautiful grandmother was known for these amazing, fudgy brownies. She must have passed on her love for chocolate to all of us.
My mom has continued to make them over the years, and they are my favorite dessert to come home to. The best was walking in from school after a long day, and smelling these bad boys baking.
Recipe Ingredient Notes
To make Fudgy Brownies, you will need the following ingredients:
Brownies
- Cocoa powder
- Unsalted butter, (or margarine – our grandma liked to do 1/2 cup of each)
- Granulated sugar
- Eggs
- Vanilla extract
- Flour
- Nuts, optional
- Salt
Frosting:
- Powdered sugar
- Butter, softened
- Cocoa powder
- Hot water
- Vanilla
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Fudgy Brownies
- Preheat oven to 325℉.
- Grease a 9 x 13 inch baking pan. In a mixing bowl, melt butter or margarine, and then stir in cocoa.
- Add in sugar and eggs to the mixing bowl and stir together.
- Add in vanilla, flour, nuts and salt and beat together well.
- Spoon batter into the prepared pan. Bake 25 to 30 minutes, or until cooked through.
- Mix the frosting ingredients together and spread over the hot brownies and serve.
- You can also let the brownies cool and then frost. This way the frosting is thicker.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Enjoy More Delicious Brownies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
Fudgy Brownies Recipe
Our beautiful grandmother was known for these amazing, fudgy brownies. She must have passed on her love for chocolate to all of us!
Serving Servings
Ingredients
- 8 Tablespoons cocoa powder
- 1 cup unsalted butter, (or margarine – our grandma liked to do 1/2 cup of each)
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups flour
- 1 cup nuts, optional
- pinch salt
Frosting:
- 1 pound powdered sugar
- ¼ cup butter, softened
- 3 Tablespoons cocoa powder
- ¼ cup hot water
- 1 teaspoon vanilla
Equipment
Instructions
- Preheat oven to 325℉.
- Grease a 9 x 13 inch baking pan. In a mixing bowl, melt butter or margarine, and then stir in cocoa.
- Add in sugar and eggs to the mixing bowl and stir together.
- Add in vanilla, flour, nuts and salt and beat together well.
- Spoon batter into the prepared pan. Bake 25 to 30 minutes, or until cooked through.
- Mix the frosting ingredients together and spread over the hot brownies and serve.
- You can also let the brownies cool and then frost. This way the frosting is thicker.
Notes
Brownies should be wrapped tightly with plastic wrap and aluminum foil before freezing to maintain their freshness and prevent freezer burn. You can also tuck them in an airtight container and slide them into the fridge. Consume within 3 to 4 days, if you choose not to freeze them.
Nutrition
Calories: 322 kcal · Carbohydrates: 48 g · Protein: 4 g · Fat: 14 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 53 mg · Sodium: 30 mg · Potassium: 99 mg · Fiber: 2 g · Sugar: 35 g · Vitamin A: 336 IU · Vitamin C: 1 mg · Calcium: 16 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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I am so sorry. We made a mistake on the recipe that has now been changed. The original recipe calls for margarine rather than butter, which makes a big difference in how moist they are. I am so sorry about that!
Sorry about that! We have fixed it. :)
Sorry about that. The original recipe calls for margarine rather than butter which makes them much more moist. We have updated the recipe. Thanks!
We have fixed the recipe. It calls for just a pinch of salt. Thanks!