| Cook Time | 22 minutes |
| Servings |
brownies
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Ingredients
Brownies:
- 1 c butter or margarine
- 3/4 c baking cocoa
- 2 c sugar
- 4 eggs
- 1 tsp. Vanilla
- 1-1/2 c flour
- 1/2 tsp. salt
- 1 c nuts optional
Fudge Frosting:
- 2 c powdered sugar
- 1/3 c butter or margarine melted or almost melted
- 1/3 cocoa
- 2 Tbsp. milk
- 1 tsp. Vanilla
Cream Cheese Frosting:
- 2 oz cream cheese softened
- 1 T. butter or margarine
- 1/2 tsp. Vanilla
- 1 c powdered sugar
Ingredients
Brownies:
Fudge Frosting:
Cream Cheese Frosting:
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Instructions
- Preheat oven to 375*.
- Melt butter in large saucepan over low heat. Add cocoa and remove from heat. Stir in sugar and one egg at a time, mixing well after each. Add vanilla; then flour, salt and nuts.
- Pour into greased 9×13 pan. Bake for 22 min. Do not overbake. Cool completely before frosting.
- While brownies are baking, make fudge and cream cheese frostings. (I often use pre-made cream cheese frosting, but ALWAYS use this fudge frosting.)
- Mix ingredients in order given in electric mixer, or stir with wire wisk until smooth.
- Frost Brownies with Fudge Frosting. Using a small spoon, spoon cream cheese frosting on top of fudge frosting, making several “lines” across brownies. Using a butter knife, run knife through the first line of cream cheese frosting (in the same direction as the frosting), then in the opposite direction through the next line of cream cheese frosting, and continue alternating directions through all of the lines of frosting. Repeat this pattern going across the lines of cream cheese frosting. (Check out the video on my blog post to see how to do this.)
- Let frosting set. Cut and serve brownies. Cover unused brownies to keep fresh.
Recipe Notes
These get almost more chewy and fudgy the day or two after making them….if they last that long!
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