CHEYENNE'S FUDGY DUTCH COCOA BROWNIES & FUDGE ICING

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Cheyenne's Fudgy Dutch Cocoa Brownies & Fudge Icing image

This is a recipe that my 13 year old daughter came up with after trying different recipes over the past month...We all deemed it a "Keeper" in our house and will keep making brownies this way from now on! So simple, and I didn't even have to go to the store to buy any more ingredients! Looks cake-like, but tastes so fudgy and chewy...Really good brownies! P.S. My baby, Cheyenne, took all of the pictures herself while I was at work!!! AWWWW! :)

Provided by Stacky5

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup butter (1 stick)
1/2 cup Dutch-processed cocoa powder
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
3 tablespoons butter, melted
3 tablespoons Dutch-processed cocoa powder
1 tablespoon Karo light corn syrup
1/2 teaspoon pure vanilla extract
1 cup powdered sugar
1 teaspoon water

Steps:

  • Preheat oven to 350 degrees. Grease an 8x8x2-inch glass pan.
  • In a medium saucepan, melt butter or margarine.
  • Remove melted butter or margarine from heat, add cocoa, and stir until well blended.
  • Add sugar and mix well.
  • Add eggs, one at a time, and beat well.
  • Stir in vanilla, flour and salt. DO NOT OVERBEAT.
  • Fold in nuts, if desired.
  • Spread in prepared glass pan and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean, but sides are not yet hard and crusty.
  • Cool completely before topping with icing.
  • FUDGE ICING:.
  • In a small bowl, beat melted butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and water, and beat (by hand with a wisk) until spreading consistency.
  • After spreading icing onto cooled brownies, cool in fridge for at least 45 minutes.

Nutrition Facts : Calories 735.7, Fat 36.2, SaturatedFat 22.1, Cholesterol 176.9, Sodium 467.4, Carbohydrate 104.8, Fiber 5.3, Sugar 81.3, Protein 8

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