I love brownies. I have a really good recipe, but sometimes, I get a hankering for something a little different. I wanted some chewy frosted brownies. My favorite standby homemade brownies are simple, with no frosting, but the other day I was craving something more. I wanted chewy brownies. I wanted buttery, fudgy frosting. I wanted it immediately. So I googled it, and found several recipes. This one looked good, and it was.
These yummy brownies are super easy because they’re made from a mix, but they don’t taste like it. Bonus! They hit the spot for me, and now I have another go-to brownie recipe in my arsenal.
Preheat oven to 325 degrees F.
Line a 13 x 9 inch baking pan with foil, and lightly coat with non-stick spray.
Combine brownie mix, egg, buttermilk, butter and vanilla, and mix just until incorporated.
Spread in prepared pan and bake at 325 degrees for 30 minutes.
Allow to cool on a wire rack for 20 minutes. While you’re waiting, make the fudgy frosting.
Melt butter over low heat, in a 3-quart sauce pan. Whisk in milk and cocoa powder. Stirring constantly, turn heat up to medium/high, and cook until it thickens, but doesn’t boil.
Whisk together with powdered sugar and vanilla, and beat until smooth. You can use a whisk or electric beaters, but you don’t want it to cool.
Working quickly, before it sets up, pour the fudgy frosting over the brownies, and spread evenly.
Allow to cool completely, at room temperature, and then refrigerate for an hour before cutting.
When they’re ready to cut, use the foil to lift them out of the pan, and then peal it away. Cut and serve.
- 1 box (18 ounces) brownie mix (I used Duncan Hines family size chewy fudge brownies)
- ½ cup butter, melted
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla
- 8 Tablespoons butter
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 325. Line a 13 x 9 inch baking pan with foil, and lightly coat the bottom with non-stick spray.
- Combine brownie mix, butter, buttermilk, eggs and vanilla in a large bowl, and stir until mixed. (Batter will be very thick.)
- Spread in prepared pan, and bake for about 30 minutes, until center is set, but still a bit soft.
- Let cool for about 20 minutes.
- In a medium saucepan over low heat, melt the butter. Add the cocoa powder and milk, stirring until the mixture becomes thick and is JUST starting to boil.
- Remove from heat and whisk in powdered sugar and vanilla. Pour over brownies, spreading quickly before it sets.
- Let brownies cool to room temperature. Then refrigerate for 1 hour. (for easier cutting)
- Once chilled, lift foil from pan, peel off brownies, and cut into squares.
- Makes 24 brownies
