Pin
Our family has passed this decadent chocolate treat down for ages. Every time, you get a dense, chocolatey base and a gooey fudge icing that always disappears fast. Whether you’re craving comfort or aiming to wow a crowd, this dessert makes any moment feel extra fun.
Delicious Ingredients
- Milk chocolate chips: These melt smoothly into the sweet topping—pick a creamy one if you can.
- Salt: Cuts the sweetness—use a fine pinch so it mixes well.
- All-purpose flour: Adds just enough structure for that perfect chew. A sift makes it blend easy.
- Unsweetened cocoa powder: Packs a chocolate punch. Dutch-process is extra smooth if you have it.
- Milk: Makes everything moist and soft. Whole or 2% works great for richness.
- Pure vanilla extract: Brings out those deep cocoa flavors—always pick real over fake for maximum taste.
- Large eggs: Hold it all together and add extra goodness. Let them warm up for simple mixing.
- Granulated sugar: Sweetens things up and gives that crackly top. Fresh sugar works best for a nice finish.
- Unsalted butter: Gives buttery taste and keeps the brownies tender. Using top-notch butter makes a difference.
Simple Steps
- Frost While Warm:
- As soon as the brownies come out, pour on the fudge frosting and spread quick—it firms up fast. Let that chocolaty layer set for about an hour before slicing.
- Make the Frosting:
- Melt your butter with sugar and milk in a pan over medium-high, give it a full boil for a minute, then take it off the stove. Toss in chocolate chips and a pinch of salt, whisk until it’s shiny and smooth.
- Pour and Bake:
- Evenly move the thick batter into your lined pan and smooth the top. Bake for thirty minutes. Look for the edges to lift from the pan and the center to be springy. Let them cool just long enough—twenty to thirty minutes—before you frost.
- Combine and Alternate Wet and Dry:
- Gently add your dry mix into your wet bowl bit by bit, switching off with milk splashes. Fold each time until the batter’s smooth as can be.
- Mix Dry Ingredients:
- Stir unsweetened cocoa, flour, and salt together in another bowl. Give it a sift to make it light and easy to blend with your wet mix.
- Add Eggs and Vanilla:
- Drop in each egg one at a time, then pour in the vanilla. Beat until everything looks creamy yellow—don’t forget to scrape down the bowl sides!
- Cream Butter and Sugar:
- In a big bowl, beat up the sugar and butter with a mixer for a few minutes until fluffy and pale. This gives you brownies with a crackly top.
- Preheat and Prepare Pan:
- Turn on your oven to 350. Line a 9x13 pan with parchment or spray it with nonstick so you can lift those brownies out without trouble.
Pin
You Gotta Know
- Satisfies big chocolate cravings—so rich and bold.
- Switch it up with your favorite chocolate or mix in nuts if you want.
- You can freeze them ahead so treats are always ready.
The real joy for me is swirling the shiny fudge across the warm brownies. Every single time, I remember my grandma, who’d try—usually in vain—to make us wait for them to cool off.
Storage Advice
Let brownies cool, then slice them as you like. Keep them sealed at room temp—they’re fresh for three or four days. To keep them longer, wrap up and chill for a week. You can freeze them for three months, but they’re best in week one, honestly.
Swap Ideas
No milk chocolate chips at home? Use dark or semisweet for an intense hit. Swap in oat milk or any non-dairy kind to make them vegan-friendly. Toss in espresso for more chocolate kick or add chopped walnuts for texture.
Pin
Serving Tips
Enjoy warm with a dusting of powdered sugar, or with vanilla ice cream on the side. Cut them tiny for party snacks and mix in fresh berries for something fancy. They’re perfect for lunchboxes or at dessert tables with friends.
Tradition and Stories
This chocolatey treat always brings back memories of crowded tables and laughter. The thick chewy layer and crackly top are just like those homemade ones at bake sales or family dinners. Each batch is a little reminder of all the good times we’ve shared together.
FAQs About the Recipe
- → What's the best way to keep brownies fresh?
Keep them sealed up tight at room temp and they’ll be good for around four days, or chill for a week. Want to hang onto them longer? Pop them in the freezer and they’ll last up to three months.
- → Is it okay to switch up the pan size?
Sure thing! An 11×17-inch pan works, you’ll get slimmer bars—just bake them 25-30 minutes and cut them however you want.
- → Why should I put frosting on warm brownies?
If you spread the icing while the brownies are still a bit warm, it glides right on and sets up glossy with a perfect bite.
- → Which cocoa powder should I pick for these?
Go with unsweetened for that strong chocolate flavor. Doesn’t matter if it’s Dutch-process or the regular kind; both do the trick.
- → How do I get that fudgy brownie bite?
Start with room temp butter and eggs, skip stirring too much, and don’t bake too long—that’s how you keep them dense and chewy.
- → Can I cut these into tiny squares for parties?
You bet. They’re pretty rich, so little bites are perfect for sharing or serving at get-togethers.