Margaret's Frosted Brownie Recipe

Here's a delicious, moist Brownie Recipe without Cocoa Powder that came to me via my mother-in-law. I've never had a brownie-like this one since it's moist, has a great taste and it's topped with a frosting that unanimously makes this dessert one of my favorites.

Course Dessert

Cuisine American

Keyword Brownies, Chocolate Dessert, Chocolate Recipe, Dessert

Prep Time 20

Cook Time 45

Total Time 1 5

Servings brownies

Calories 267kcal

Author Janine Waite

Equipment

1 9"x 9" pan

Ingredients

Brownies

1 cup unsalted butter room temperature
1 cup granulated sugar
4 eggs
½ tsp salt
½ tsp baking powder
1 cup flour
1 tsp vanilla extract
16 ounces chocolate syrup

Frosting

¾ cup powdered sugar plus 2 tbs (if you want more of a frosting add more powdered sugar. I prefer the icing that eventually hardens)
¼ cup milk
1 tbsp butter
3 ounces unsweetened chocolate If you don't like the dark chocolate flavor then substitute chocolate chips for the unsweetened chocolate.
½ tsp vanilla extract

Instructions

Preheat oven to 350°
Grease a 9"x 9" pan.

Brownies

Cream butter and sugar; add eggs and blend well.
Add dry ingredients until well mixed.
Add vanilla and chocolate syrup and mix until well blended.
Pour brownie batter into greased pan.
Bake brownies for 45-50 minutes. Observe brownies, so you don't overbake them.

Frosting (Optional)

Add about 2 inches of water to a medium-size pot. Place a heat-proof bowl on top of the pan and add unsweetened chocolate to the bowl.
Turn heat to medium to low and melt the chocolate in the bowl. Stir chocolate constantly. Once the chocolate is melted, remove the bowl from the stovetop and set it aside.
Next, place powdered sugar, milk, and butter in another pan and heat on the stove. Simmer on low heat for about 3-4 minutes until sugar dissolves.
Remove the sugar mixture from the stove.
Add the melted chocolate to the sugar and stir thoroughly.
Spread icing over cooled brownies.

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