My Grandma’s Brownies Recipe makes these treats extra special. It’s impossible to find a brownie that compares to hers. If you like fudge-style frosting on your brownies, you will love these. These brownies rank among the very greatest of all time!
The Best Brownies You’ve Ever Tasted
These are the thickest brownies you’ll ever make! The batter is insanely delicious—so it’s thick and chock-full of cocoa flavor. Crazy good, you’ll want to lick the spoon!
One of my favorite things is when a batter is spread and “spreading lines” are left. This further demonstrates how fantastic things will be!
This delectable batter is baked for around 30 minutes and then allowed to cool till warm. Then, they’re covered with the odd delectable icing that sets up like fudge. For this reason alone, these brownies are unequaled. The frosting not only serves to preserve the cake’s deliciousness but also offers a rich coating of the chocolate taste and sweetness!
Moist, Thick, Fudgy Brownies – To Die For!
These brownies are freaking delicious, super moist, fudgy, thick brownies with the most amazing cocoa fudge icing!
These brownies are the closest to my heart. Everything you need to make these delightful brownies are pretty much you already have on hand. Simple ingredients whipped up to make the BEST brownies! If you’re looking for a lighter option, you might want to try a low-carb dessert like these keto brownies—they’re just as rich and satisfying!
What you need:
- Eggs
- Unsalted butter
- Granulated sugar
- Milk
- Salt
- Pure vanilla extract
- Cocoa powder
- All-purpose flour
For the Frosting:
- Chocolate chips (milk chocolate or semi-sweet)
- Milk (at least 2% milk fat)
- Unsalted butter
- Granulated sugar
- Salt
To make this recipe gluten-free (you should use these ingredients instead):
Gluten-free flour (store-bought or homemade) for a gluten-free version. There are so many gluten-free options available in the market such as White Wings All Purpose Gluten Free flour. This is excellent to use for a variety of cooking and also wonderful for baking. Buckwheat flour and almond flour are also great gluten-free substitutes for all-purpose flour.
Chocolate chips (milk chocolate or semi-sweet) – Chocolate by itself does not contain gluten. But always check the label to make sure you are using gluten-free.
What Do You Need To Make My Grandma’s Brownies Recipe?
Bite into one, and all is well with the world. I take a slice and, yes, I taste an amazing brownie, but I also feel my grandmother’s undying love!
Step 1: Whisk the ingredients.
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Step 2: Pour the batter into a greased baking pan and bake until done.
Step 3: Allow the brownie to lightly cool before frosting.
Step 4: Put butter, milk, and granulated sugar in a saucepan over medium heat to create the frosting. Boil for one minute. Add salt and chocolate chips. Whisk rapidly and pour across heated brownies before it sets. Work quickly—the icing hardens!
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Step 5: Cut the brownie into squares after the frosting has set. Enjoy!
Frequently Asked Questions
How do I ensure that my brownies stay moist?
Substitute milk for the water. Brownies made using milk instead of water are even more moist, gooey, and flavorful due to the milk’s higher fat and flavor content.
Why use vanilla extract in brownies?
The chocolate’s already rich flavor will get an extra boost from the vanilla extract.
What happens if you add baking powder to brownies?
Adding baking powder or baking soda makes the brownies more cake-like. However, today, everyone craves a brownie that is so dense and fudgy.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
My Grandma’s Brownies: The Best Brownies You’ve Ever Tasted
Ingredients
- 2 large eggs room temperature
- 3 sticks (24 tbsp unsalted butter room temperature
- 2 c. granulated sugar
- 1 c. milk suggest using 2% or whole
- ½ tsp salt
- 1 tsp pure vanilla extract
- ¾ c. cocoa powder
- 2 c. all-purpose flour
Frosting:
- 1 c. chocolate chips milk chocolate or semi-sweet
- 6 tbsp milk use at least 2% milk fat
- 6 tbsp unsalted butter
- 1½ c. granulated sugar
- ½ tsp salt
Instructions
- Prepare the oven. Preheat it to 350 degrees. Using a non-stick spray, grease a 9 x 13-inch baking dish.
- Begin, by beating the butter and sugar until smooth and fluffy. Then, add the eggs along with the vanilla, stirring and scraping the sides of the bowl as needed.
- In a bowl, place the cocoa powder, flour, and salt. Mix well until blended.
- In three stages, add the dry ingredients alternately with milk, beating on low speed until mixed (dry ingredients, milk, dry ingredients, milk then dry ingredients).
- Into the prepared pan, pour the batter, spreading evenly. Place in the preheated oven and bake for about 30 minutes. Remove from the oven when done and allow the brownies to cool for about 30 minutes. Note to not let the brownies cool completely before frosting.
- In the meantime, whip up the frosting. Into a saucepan. Add the butter, milk, and granulated sugar. Then, heat on medium heat and bring the mixture to a boil. Let the mixture boil for about a minute. Then, take the pan off the heat. Whisk in the salt along with the chocolate chips. Vigorously stir until smooth. Quickly spread the frosting over the warm brownies.
- Allow the frosting the set before slicing the brownie into squares.
Notes
CHECK OUT THESE AWESOME, EASY RECIPES:
- Glazed Carrots With Brown Sugar And Butter
- Parmesan Crusted Chicken Recipe
- Grilled Teriyaki Chicken Skewers
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
