Cheyenne's Ultimate Fudgy Cocoa Brownies with Decadent Fudge Icing
These brownies are a family favorite, crafted by my talented 13-year-old daughter, Cheyenne, after experimenting with various recipes. With their perfect balance of fudginess and chewiness, they have quickly earned their spot as the go-to brownie recipe in our household. The simple ingredients required mean you won't need to run to the store—they're likely already in your pantry! What makes these brownies extra special is the rich fudge icing that takes them over the top, providing an indulgent touch that’s perfect for any dessert lover. Plus, all stunning photographs were captured by Cheyenne herself while I was at work, showcasing her passion for both cooking and photography. Enjoy these delightful brownies on a cozy night in, or celebrate special moments with family and friends—they're sure to impress!
N/A
Servings
233
Calories
14
Ingredients
Ingredients
butter
1/2 cup (melted (1 stick))
Dutch-processed cocoa powder
1/2 cup
sugar
1 cup
eggs
2
pure vanilla extract
1 teaspoon
all-purpose flour
1/2 cup
salt
1/4 teaspoon
chopped walnuts
1/2 cup (optional)
melted butter
3 tablespoons
Dutch-processed cocoa powder
3 tablespoons
Karo light corn syrup
1 tablespoon
pure vanilla extract
1/2 teaspoon
powdered sugar
1 cup
water
1 teaspoon
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8x8x2-inch glass baking pan thoroughly to prevent sticking.
2
In a medium saucepan over low heat, melt the 1/2 cup of butter. Once melted, remove the saucepan from the heat.
3
Quickly stir in 1/2 cup of Dutch-processed cocoa powder until it is fully combined and smooth.
4
Add 1 cup of sugar and mix until well blended, then add the eggs one at a time, beating well after each addition to ensure a uniform mixture.
5
Gently incorporate the 1 teaspoon of pure vanilla extract, 1/2 cup of all-purpose flour, and 1/4 teaspoon of salt into the mixture, being careful not to overbeat.
6
If you’re adding walnuts for extra texture and flavor, fold in 1/2 cup of chopped walnuts at this stage.
7
Spread the brownie batter evenly in the prepared glass pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean (avoid over-baking; the edges should not be hard or crusty).
8
Once baked, allow the brownies to cool completely in the pan before proceeding to make the fudge icing.
9
For the fudge icing, in a small bowl, beat together the melted 3 tablespoons of butter, 3 tablespoons of cocoa powder, 1 tablespoon of Karo light corn syrup, and 1/2 teaspoon of pure vanilla extract until well combined.
10
Gradually add 1 cup of powdered sugar and 1 teaspoon of water, mixing by hand with a whisk until the icing reaches a smooth and spreadable consistency.
11
Once the brownies are completely cooled, spread the fudge icing evenly on top. For an added touch, cool the iced brownies in the refrigerator for at least 45 minutes before slicing.
Nutrition Information
11g
Fat
33g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
Who created this brownie recipe?
The recipe was created by Cheyenne, a 13-year-old girl who experimented with various recipes to find the perfect balance.
What makes Cheyenne's brownies unique?
These brownies offer a perfect balance of fudginess and chewiness, topped with a decadent fudge icing.
What size pan should I use?
An 8x8x2-inch glass baking pan is recommended for this recipe.
At what temperature should the oven be preheated?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How do I prepare the baking pan?
The glass baking pan should be greased thoroughly to prevent the brownies from sticking.
What type of cocoa powder is used?
The recipe calls for Dutch-processed cocoa powder for both the brownie batter and the icing.
How is the cocoa incorporated into the batter?
The cocoa is stirred into melted butter in a saucepan off the heat until the mixture is smooth.
How many eggs are required for this recipe?
You will need two eggs, added one at a time and beaten well into the mixture.
What is the secret to incorporating the flour?
Gently incorporate the flour, vanilla, and salt into the mixture, being careful not to overbeat the batter.
Can I add nuts to the brownies?
Yes, you can fold in 1/2 cup of chopped walnuts for extra texture and flavor.
How long do the brownies need to bake?
Bake the brownies for 25 to 30 minutes in a preheated oven.
How can I tell when the brownies are done?
The brownies are done when a toothpick inserted into the center comes out clean.
What should the edges of the brownies look like?
The edges should not be hard or crusty; avoiding over-baking ensures they stay soft.
Should I ice the brownies immediately after baking?
No, the brownies must be allowed to cool completely in the pan before you apply the icing.
What ingredients are in the fudge icing?
The icing includes melted butter, cocoa powder, Karo light corn syrup, pure vanilla extract, powdered sugar, and water.
How do I achieve a smooth icing consistency?
Mix the icing ingredients by hand with a whisk until it reaches a smooth and spreadable consistency.
Is there a tip for making the brownies easier to slice?
Yes, refrigerate the iced brownies for at least 45 minutes before slicing for the best results.
How many calories are in one serving?
Each serving contains approximately 233 calories.
What is the fat content per serving?
There are 11 grams of fat per serving of these brownies.
How much sugar is in the brownie base?
The brownie batter requires 1 cup of regular sugar.
How much powdered sugar is needed for the icing?
The fudge icing requires 1 cup of powdered sugar.
What type of corn syrup is used for the icing?
The recipe specifies 1 tablespoon of Karo light corn syrup.
How much flour is in the recipe?
The recipe uses only 1/2 cup of all-purpose flour.
Is vanilla extract used in both the batter and icing?
Yes, use 1 teaspoon of pure vanilla extract in the batter and 1/2 teaspoon in the icing.
What is the protein content of these brownies?
Each serving provides 2 grams of protein.
Are these brownies suitable for a quick dessert?
Yes, they use common pantry staples and are easy to prepare, though they do require cooling time.
Who took the photographs of the recipe?
Cheyenne took all the photographs of the brownies herself.
How much butter is needed in total?
You will need 1/2 cup of butter for the batter and an additional 3 tablespoons for the icing.
What are the total carbohydrates per serving?
There are 33 grams of carbohydrates in each serving.
Can I make these brownies without walnuts?
Yes, the chopped walnuts are an optional ingredient and can be omitted if preferred.