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BASIC FUDGE BROWNIES WITH A “LUNCH LADY BROWNIE” OPTION
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No messing around today, I just need to get right down to it and give you this simple, amazing recipe! Because who doesn’t love a simple, rich, gooey chocolate recipe — and if you like this one, try my Lava Cakes!
SIMPLE INGREDIENTS FOR BASIC FUDGE BROWNIES
- 1 cup salted butter (real butter, no blends)
- 2 cups sugar (I use all natural cane sugar)
- 4 whole eggs
- 2 teaspoons vanilla extract
- ⅔ cup cocoa powder (regular or dark, I used 1/3 cup of each)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup chocolate chips (mix it up, this time I used 60% cacao bittersweet & milk chocolate chips)
- Powdered Sugar or Frosting (recipe below), optional
Preheat your oven to 350° and prepare your 9×13 inch pan. I like to spray it lightly with oil, then line with parchment paper, squaring it up as much as possible and spray lightly again. Makes for super easy removal, cutting and easy clean-up! WIN-WIN!
Plop your butter into a medium sauce pan and melt over medium-low heat. While your butter is melting, measure out the rest of your ingredients; crack your eggs into a small bowl, measure out your sugar and flour. The recipe will go much quicker, if you have everything ready to go.
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Once butter is melted, remove from heat and allow to cool for 5 minutes on counter. Using a wooden spoon stir your sugar into melted butter…
Stir in eggs, one at a time just until incorporated.
Pour in your vanilla.
Mix after each addition.
Now stir in your cocoa powder (I go back and forth, for this batch I used 1/3 cup regular cocoa powder and 1/3 cup dark cocoa powder, any variation is perfectly fine).
Once all of your cocoa powder is incorporated, add the all-purpose flour
and while you are at it, toss in your baking powder and sea salt.
Mix until just combined.
Now for the good stuff; add in your mix-ins, for basic brownies add 1 cup chocolate chips of your choice. I used 1/2 cup Dark Chocolate Chips
plus 1/2 cup Milk Chocolate Chips. Again it’s your pleasure!
Gently stir until combined.
“Pour” batter into prepared pan, it will be thick!
Spread evenly.
Bake at 350° for 25-30 minutes. Don’t overbake them! Brownies will set as they cool. The edges should just start pulling away from the sides and the top should have a dull finish to it.
Remove from oven and cool completely on cooling rack.
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TIP | Need to make lots o’ brownies?? Once cooled completely, using parchment lift out of pan, wrap brownie sheet in plastic wrap and freeze until ready to use. To slice or frost, remove from freezer 20-30 minutes, making cutting simple.
See below for an optional frosting. But there’s nothing wrong with the simplistic & classic dusting of powdered sugar!
Cut into squares as large or small as you like.
How to Make Lunch Lady Brownies
This frosting is actually for a Texas Sheet Cake, but I’ve reduced and adapted it slightly for brownies, just like those delectable brownies from the school cafeteria growing up, you know, what are now known as, Lunch Lady Brownies!
In a small saucepan, melt butter. Add cocoa powder and stir to combine.
Turn off heat and add powdered sugar, whisking in…
Pour in milk and mix in…
Add your vanilla
Don’t forget your pinch of sea salt. Whisk until glossy and all ingredients incorporated.
Pour over the top of the brownies (still warm or completely cooled; either is fine) cool completely prior to slicing.
Spread frosting evenly over tops of brownies. Cool completely prior to cutting.
TIP | I find it helpful to refrigerate brownies or freeze for 20 minutes or so once completely cooled in order to cut brownies easier. Lift out of pan using parchment paper and place on large cutting board, cut to desired size.
Seriously! Don’t they transport you right back to the 4th grade? Go ahead and PIN it, nobody’s looking!
Happily sharing on Full Plate Thursday | Meal Plan Monday | Weekend Potluck
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These thick, fudgy, stout brownies are so chocolatey and fudge with a thick layer of Irish Cream Buttercream! Perfect for St. Patrick's day, game day, or any day!
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Basic Fudge Brownies with Optional Frosting
Rich, chewy, fudgy, and loaded with chocolate; these basic brownies are the simplest ever! One pot and a few simple ingredients is all you need PLUS a Lunch Lady Brownie frosting option.
Ingredients
BROWNIES
- 1 cup salted butter (real, no blends)
- 2 cups sugar (I use natural cane sugar)
- 4 whole eggs
- 2 teaspoons vanilla extract
- ⅔ cup cocoa powder (regular or dark, I used 1/3 cup of each)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup chocolate chips (mix it up, this time I used 60% cacao bittersweet & milk chocolate chips)
- Powdered Sugar for dusting (optional)
FROSTING (Optional)
- 7 tablespoons salted or unsalted butter
- 3 tablespoons (rounded) cocoa powder
- 3-4 tablespoons milk or cream
- 1 teaspoon vanilla
- 2 cups powdered sugar
- pinch of salt
- Optional Maldon or other flaky sea salt for sprinkling on top
Instructions
BROWNIES
- Preheat oven to 350° and line a 9x13 inch pan with parchment paper, then spray with oil or just spray pan with oil.
- Melt butter in medium saucepan, remove from heat, whisk in sugar, eggs, vanilla, cocoa powder, flour, salt and baking powder, stirring after each addition. Gently stir in chocolate chips.
- Pour into prepared pan and bake for 25-30 minutes. DO NOT OVERBAKE. Brownies will settle as they cool. Edges should just start pulling away from sides of pan and the center should no longer be glossy. Cool completely in pan on cooling rack.
- If frosting, frosting may be poured over hot brownies or cooled, the frosting spreads a bit easier over warm brownies, cool completely before cutting.
- Once cooled, I find it easiest to freeze (up to several weeks if properly wrapped). When ready to cut, remove from freezer, let sit 20 minutes then cut brownies, they are a bit easier to handle when slightly frozen.
FROSTING
- Melt butter in small saucepan. Stir in cocoa powder, then remove from heat. Whisk in powdered sugar, milk, vanilla and pinch of salt.
- Once smooth, pour over warm or cooled brownies and let cool completely. Cut into 2" squares.
- I find it easier to refrigerate or freeze for 20-30 minutes before cutting so the frosting cuts smoothly. Store in airtight container in refrigerator for 1 week or freeze individual squares for lunch box or quick snacks.
Notes
Store on counter 2-3 days, or fridge up to a week, freezer well wrapped up to 3 months. (pssst, they'll never last that long)
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Rodelle Organic Baking Cocoa Powder Dutch Processed 25 Oz. - Parchment Paper Baking Sheets by Baker's Signature | 12x16
- USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick
- Large Wooden Spoon - Cooking Spoon - 19 Inches
- OXO SteeL 9-Inch Better Wire Whisk
- Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 274 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 54mg Sodium: 160mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 1g Sugar: 35g Sugar Alcohols: 0g Protein: 3g
I love this classic brownie, it is one of my favorites! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
Thanks Miz Helen!! You bless me with your kind comments!!
I just made some of these for my blog, too! Yours look amazingly delicious! I am drooling.
Nothing like a classic Julie!! Thank you my friend, I’m SURE yours are drool-worthy too!