This easy brownie recipe is delicious as-is, but is even more delectable topped with a no-cook chocolate frosting.
These cake brownies are the best of both worldsa creamy, rich no-cookchocolate frostingtops the moist brownie base.
The frosting is optional, but it makes these treats a standout dessert.
Make a pan of these to have on hand when chocolate cravings hit.
You’ll want a scoop of ice cream on the side.
They’ll keep in the fridge for a few days, if you have any left.
Here’s how to make them, plus a few tips for delicious results.
Grease a 15x10x1-inch baking pan; set aside.
(Or melt butter over medium heat in a medium saucepan; remove from heat.)
Stir in sugar and cocoa powder until combined.
Add eggs and vanilla.
Using a wooden spoon, beat lightly just until combined.
Add Remaining Ingredients
In a small bowl stir together flour, baking powder, and baking soda.
Add flour mixture and milk alternately to chocolate mixture, beating after each addition.
Bake and Frost
Spread batter evenly in theprepared pan.
Bake for 15 to 18 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool in pan on a wire rack.
Spread cooled brownies with No-Cook Fudge Frosting.
Combine Ingredients
In a large mixing bowl stir together powdered sugar and unsweetened cocoa powder.
Add softened butter, boiling water, and vanilla.
Beat for 1 minute with an electric mixer on medium speed.
If necessary, let cool about 20 minutes or until frosting reaches spreading consistency.
Place bars in a single layer in an airtight container; cover.
Store in the refrigerator for up to 3 days.
2,000 calories a day is used for general nutrition advice.
