Chocolate Brownies Recipe

Chocolate Brownies Recipe


Chocolate Brownies Recipe makes a cake like Brownie made from scratch using self-rising flour and topped with a yummy homemade Chocolate Fudge Frosting.

The original recipe came from Cordelia Kelly of "What's Cooking Today Show" in Greensboro, Nogrth Carolina in the 1960s.

Her recipe called for chocolate instead of cocoa.

I substituted cocoa since I always have it. I can't tell the difference in taste or texture.

The original recipe was too sweet so I reduced the sugar. With these minor tweaks these are scrumptious brownies. Enjoy!

Chocolate Brownies

  • 1/2 cup plus 1 tablespoon butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder*
  • 1 1/4 cup sifted self-rising flour
  • 1/2 cup milk
  • 1/2 cup coarsely chopped pecans

Have all ingredients at room temperature. Cream butter. Add sugar a little at a time and cream until light.

Add eggs one at a time beating after each addition until light and creamy. Stir in vanilla extract.

Fold in cocoa powder.

Fold in flour and milk alternately, beginning with and ending with flour. Beat 30 seconds on medium speed.

Scrape down sides of mixing bowl and beat 30 more seconds to mix well but do not over beat.

Fold in nuts.

Pour into a 11" x 7" brownie baking pan that has been greased with soft butter, lined with parchment paper and greased again.

Bake in a preheated oven 350F. 40-45 minutes until inside of brownie tests done when stuck in the center with a toothpick.

Remove from oven and place pan on a rack to cool thoroughly.

Frost in pan when cool.

Cookies from this recipe are delicious eaten hot or cold without frosting.

They are especially delicious served with ice cream.

Chocolate Fudge Frosting

  • 1 1/2 cup sugar
  • 3 tablespoons unsweetened powdered cocoa*
  • 1 1/2 tablespoon light corn syrup
  • 1/2 cup milk
  • 1/4 cup (4 tablespoons) butter
  • 1 teaspoon vanilla extract

Add sugar, cocoa, corn syrup, and milk in a small saucepan. Heat on low heat while stirring until sugar dissolves.

Place lid on and let come to a boil so the steam washes down the sugar crystals from sides of pan. Let boil about 3 minutes.

Remove lid and place a candy thermometer in pan being careful not to touch the bulb to bottom of pan.

Cook to 234 degrees F. Remove from heat and drop butter into pan (do not stir) let sit until lukewarm.

Pan will be warm on the outside to the touch.

Add vanilla. Stir butter and vanilla and keep stirring until frosting is thick enough to spread. Will take several minutes.

Frost cool Brownies.

*To substitute chocolate for the cocoa in the Brownies recipe and Fudge Frosting use 1 (1 oz.) square of unsweetened chocolate instead of 3 tablespoons cocoa.

Reduce butter by 1 tablespoon.

Melt chocolate according to package directions before adding.

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