Fudge Brownies Bars (Printable Version)
Rich, gooey brownies packed with fudgy center and topped off with smooth chocolate icing.
# What You'll Need:
→ Brownie Base
01 -
2 cups all-purpose flour
02 -
1/2 teaspoon salt
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3/4 cup unsweetened cocoa powder
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1 cup milk (2% or whole works best)
05 -
1 teaspoon real vanilla extract
06 -
2 large eggs, let them sit out first
07 -
2 cups sugar, regular white kind
08 -
24 tablespoons unsalted butter, softened up
→ Fudge Frosting
09 -
1/2 teaspoon salt
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1 cup milk chocolate chips
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1 1/2 cups regular sugar
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6 tablespoons milk (grab at least 2% fat)
13 -
6 tablespoons unsalted butter, not cold
# Step-by-Step Guide:
01 -
Set your oven to 350 F. Spray a 9x13 pan or line it with parchment so you can pull the bars out without trouble.
02 -
With either a mixer on hand or a stand mixer, beat butter and sugar until it looks blended and light.
03 -
Toss in the eggs and your vanilla while the mixer’s running. Pause to scrape the bowl if stuff gets stuck on the sides. Get it all mixed up nicely.
04 -
Grab a new bowl. Stir salt, cocoa powder, and flour together until they're well combined.
05 -
Keep your mixer on a low setting. Start with some dry mix, pour in half the milk, drop in more dry mix, then the rest of the milk, and finish up with the last of the dry stuff. You just want to mix until you stop seeing dry bits.
06 -
Spread your batter into the pan so it’s even. Pop it on the middle oven rack and bake for about 30 minutes. Let it cool for 20 to 30 minutes, but keep it a bit warm for the next part.
07 -
Use a small pot on medium-high and stir together butter, milk, and sugar. Once it boils, watch the clock for a minute. Move it off the heat, throw in salt and chocolate chips, then quickly whisk until you can’t see any lumps.
08 -
Pour the hot frosting right onto the still-warm brownies. Use a spatula to spread it fast before it hardens up. Let this all sit at least an hour before you start cutting pieces.
# Additional Notes:
01 -
For thinner bars, use a bigger 11x17 pan and bake for 25 to 30 minutes. Since these treats are rich, it’s smart to slice them in small squares.
02 -
Keep leftovers in a tight container for 3 to 4 days at room temp, a week in the fridge, or pop them in the freezer for three months if you want them to last.