Soft, rich and chewy on the inside with a creamy chocolate frosting on the outside, these brownies are the perfect dessert for any occasion – from a birthday party to a picnic in the park!
As legend goes, the very first brownies were created in 1893, by a chef at the request of famous Chicagoan socialite Bertha Palmer. Palmer and her husband lived in one of the largest private residences in Chicago, and they often entertained. They also owned the Palmer House Hotel, and Mrs. Palmer asked her chef there to create “a small cake-like dessert” that guests could hold in their hands and even fit in lunchboxes for those going to the World’s Columbian Exposition (an international fair being held in the city). Thus, the Palmer House Brownie was born!
The original brownies were made of chocolate and walnuts, with an apricot glaze on top and were named the Palmer House Brownie, for obvious reasons. Now, I am sorry but, I am not a fan of the walnut, so you won’t see them in my mixing bowl. Chef Robin Robertson actually calls it “the great brownie debate”. For me, anyone who adds that ingredient to a brownie mix is nuts. However, to each their own and some people like the flavor and crunch walnuts add, and the contrast of the walnut with the soft, fudgy texture of the brownie.
Fun fact alert! If you are ever in Chicago, you can actually go to the Palmer House Hotel (which is now a Hilton hotel) where they still serve their brownies – bringing it back to where it all started! These days the brownie includes chocolate ganache, berry coulis, and brownie crumble.
As for this recipe, you will love it because you don’t have to be a Michelin star chef to make it. The ingredients are basic and include items you already have in your kitchen. On top of that, these are brownies we’re talking about here! They’re chewy, rich, and delicious! Some people even say brownies are better the next day. So, if you can try and not eat the entire batch on the first day, you may want to save some for the following day.
Secrets for Perfect Brownies With Frosting
Firstly, when you get to the melting butter stage, cut the butter into smaller pieces so it will melt quicker. Any time saved is a good thing! Also, ovens vary, so when it comes to baking time, err on the side of caution, meaning underbake, because brownies continue to set as they cool. Do the ol’ toothpick trick, which is to stick a toothpick into the baked brownies and pull it out. If the toothpick is clean, you are good to go!
FAQs & Tips
How to Make Ahead and Store?
You can store the brownies at room temperature in an airtight container for up to 3 days. You do not have to put them in the fridge, but they will hold up for a few more days if they are refrigerated. If it is summer, you may want to go with the fridge. For freezing, put them in an airtight, freezer-safe container and use waxed or parchment paper between the layers so the brownies don’t stick together. When you’re ready, defrost them in the fridge overnight. They can be in the freezer for up to 3 months.
What Makes Brownies Dry?
Overbaking! Insert a toothpick into the middle of the pan when you think the brownies may be done. Also, when the smell of brownies comes spilling out of your oven, that means they may be ready too.
What Makes Brownies Fudgy?
If you are a fan of the fudgy brownie, use more fat in your recipe (whether it be oil or butter).
Do Brownies Need to Cool Before Frosting?
Yes – for at least 30 minutes. It is okay if the brownies are slightly warm when frosting because that can help lock in the moisture of the brownie.
Can I Make Gluten-Free Or Vegan Brownies?
Of course! Substitute traditional flour with gluten-free almond or coconut flour. For vegans, switch out eggs for applesauce and then trade dairy butter in for plant-based butter or oil. Dark chocolate and cocoa are often naturally vegan.
Serving Suggestions
When you’re ready to serve, use a very long and sharp knife to cut. Wipe the knife with a paper towel after each cut to give you neat, perfect squares.
Berries are a great combination with brownies because of the contrast between the rich and bittersweet chocolate taste and the tangy, sweetness of the berries. We berry-much like strawberries, blueberries, or raspberries. Also, it should probably be a law that you have to serve brownies with ice cream, so try this recipe for Mint Choc Chip Ice Cream. Brownies are one of the most beloved desserts, but what should be served for dinner beforehand? Try this Homemade Lasagna Recipe.
Brownies with Frosting
Ingredients
- 1/2 cup vegetable oil or melted unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped nuts optional
- 3 tablespoons unsalted butter softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon light corn syrup or honey
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a large bowl, mix together vegetable oil (or melted butter), granulated sugar, and 1 teaspoon of vanilla extract.
- Beat in eggs one at a time until well blended.
- In a separate bowl, whisk together all-purpose flour, 1/3 cup cocoa powder, baking powder, and salt.
- Gradually stir the dry ingredients into the egg mixture until combined. Fold in chopped nuts if using.
- Spread the batter evenly into the prepared baking pan.
- Bake for 20-25 minutes, or until the brownies begin to pull away from the edges of the pan.
- Allow the brownies to cool completely in the pan on a wire rack.
- For the frosting: In a medium bowl, cream together 3 tablespoons of softened butter, 3 tablespoons of cocoa powder, corn syrup (or honey), and 1/2 teaspoon of vanilla extract.
- Gradually mix in powdered sugar and milk, beating to a spreadable consistency.
- Spread the frosting over the cooled brownies.
- Cut into squares and serve.
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