Chewy Fudgy Brownies

Chewy Fudgy Brownies 1

I spent a good amount of time last week lamenting the insane weather we had. Snow, inches and inches of it, thick, heavy and wet, fell and turned our world white once again. I heard a report it was falling about an inch per hour and as you can tell, it snowed for hours. Even though I could see it with my own eyes and had to muddle through it, its presence was still unbelievable. It’s April! The latter half of April even.

April Winter 1.1

The snow made the strings of lights and lines of wire that are still up from our outdoor birthday party in January look like PVC pipe.

April Winter 2.1

It’s so strange to feel the pangs of nestling in and burrowing inside our house, like I do when the weather turns cold in the fall, when my head knows it’s not that time. Outside is supposed to be turning that bright spring green. Flowers should be popping out. It’s supposed to be mud puddles and rain showers not snow piles and blizzards. This was last year Easter. The color of the grass makes me want to cry.

Anyway, in the drama and confusion, I gave in to chocolate. When I want something so very chocolate, I turn to these brownies. My mom made them when I was young and it was one of the recipes I requested when MJ and I got married. A chewy, chocolatey brownie topped with a fudgy frosting. One warm from the oven with a glass of milk has been the perfect escape many times.

Chewy Fudgy Brownies 3

To make them to perfection, here are a few inside tips:

-Slightly under cook the brownies. Not like raw, goopy batter under cooked but just barely done under cooked. They should be springy in the center and pull away from the edges just a bit. Avoid over-cooking because dried out brownies are no fun.

-The frosting should be made while the brownies are baking and finishing up. Since the frosting needs five minutes of beating time, it’s takes some time management.

-Then, on the hot-from-the-oven-brownies, pour the fantastic fudginess over top and smooth it out. Try not to fight over the leftovers in the pot and on the spoon.

Eat them warm. Eat them cold. Eat them any time of day.

Eat them especially when the snow falls in April.

Chewy Fudgy Brownies 2

Chewy Fudgy Brownies

recipe from my mom

Ingredients

    Brownies:
  • 1/2 cup melted butter
  • 1/2 cup cocoa powder
  • 2 cups sugar
  • 1/2 tsp salt
  • 4 eggs, beaten
  • 2 Tbsp milk
  • 1 1/2 cups flour
  • Frosting:
  • 6 Tbsp butter
  • 6 Tbsp milk
  • 1 1/2 cups sugar
  • 1/2 cup semi-sweet chocolate chips

Instructions

    Brownies:
  1. In a large bowl, melt the butter.
  2. Add in the cocoa powder and whisk together thoroughly.
  3. Stir in sugar and salt.
  4. Add beaten eggs and milk. Mix well.
  5. Add flour and stir until moistened.
  6. Bake at 350F 20-25 minutes
  7. Frosting:
  8. While the brownies are baking, melt the butter in a pot over medium heat.
  9. Add the milk and sugar.
  10. Bring to a boil and boil for 30 seconds.
  11. Remove from the heat and add in the chocolate chips. Beat for 5 minutes.
  12. Pour on the brownies when they are hot from the oven.

Notes

Optional - 1 cup chopped pecan. Add them after the flour is mixed in and bake as directed.

https://www.thisheartofmineblog.com/chewy-fudgy-brownies/

Take care.

About Amy Christie

Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.

9 thoughts on “Chewy Fudgy Brownies

      1. These were such a hit at the gathering I brought them to I made them a second time today for other family memebers. Your right they are SO good. My new go to brownie recipe….thank you.

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