This recipe is my version of a recipe called Best Brownies on allrecipes.com.
It’s a popular recipe most likely because it is very simple and makes the quintessential American brownie — not too fudge-like and not too cakey. But you have to be careful because reducing the sugar, using extra-large eggs or overbeating the batter before the flour is added will make them cake-y.
As for the frosting, Best Brownies could go with or without it, but if you use the recipe that goes with the original, you’ll probably need to make some changes. The first time I made the icing I didn’t use any milk. Yuck, here’s what they looked like with the gross no-milk icing.
The second go-round I added some whole milk and the frosting was much better, though still pretty darn sweet.
So if you like nuts and have some around, I recommend adding the nuts to cut the sweetness a bit.
- 2 eggs (90 grams) -- large, not extra large or jumbo
- 1/2 cup all-purpose flour (65 grams)
- 1/3 cup unsweetened natural style cocoa powder (30 grams)
- 1/4 teaspoon salt (omit if using salted butter)
- 1/4 teaspoon baking powder
- 8 tablespoons unsalted butter (84 grams)
- 2 tablespoons vegetable oil
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 1/3 cup toasted walnuts (optional)
- 1/3 cup semisweet chocolate chips (optional)
- 3 tablespoons unsalted butter, softened
- 1 tablespoon honey
- 1 cup sifted confectioners sugar (95 grams)
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- Pinch of salt (omit if using salted butter)
- 1-3 tablespoons whole milk that's been warmed or is at room temperature
- Preheat oven to 350 degrees. Line an 8 inch square pan with nonstick foil (or use regular foil and spray with cooking spray).
- Crack the eggs into a small bowl and beat with a fork until whites and yolks are blended. Set aside.
- In a another bowl, thoroughly whisk together the flour, cocoa powder, salt and baking powder. Set aside.
- In a large (3 quart) saucepan, melt the butter over medium or medium low heat. Alternatively, you can do this in a microwave-safe mixing bowl.
- Remove from heat and add the sugar to the warm butter. Stir gently, then stir n the oil and vanilla until blended. Add the eggs gradually, stirring with a spoon or scraper until blended. Add the flour mixture and stir until blended, then add the walnuts and chocolate chips.
- Transfer to the pan and spread evenly. Bake for 25 minutes or until set, then let cool at room temperature.
- To make frosting, combine the softend butter and honey in a mixing bowl. Sift together the cocoa powder and sugar, then add to the honey and butter mixture, beating until blended. Add the vanilla and a pinch of salt if needed. Using a hand held mixer, beat in the milk one tablespoon at a time until icing is very soft. Spread over the warm brownies. Let the brownies cool completely, then chill if desired.
- Lift from pan and cut into squares.