Frosted Chewy Brownies

  • Serves: Makes one 9 x 13-inch pan; Makes 24
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This is my husband's old family recipe. It comes from his Grandmother Brugge who loved to bake. What I love about her recipes are that they are all basic and delicious. My kids simply love these chewy frosted brownies.


The shortening in the recipe helps contribute to very chewy brownies!

1 cup shortening or 2 sticks (16 tablespoons) unsalted butter
4 tablespoons Dutch-process cocoa powder, sifted; measure and then, sift

2 cups sugar
4 large eggs, lightly beaten
1-1/2 cups all-purpose flour 
2 teaspoons vanilla extract
1/2 cup chopped and toasted walnuts, optional SARAH SAYS: Chop and measure. Then, lightly toast walnuts.

1 or 2 candy canes, crushed, optional

1. Preheat oven to 350 degrees F. Lightly grease a 9- x 13- inch baking pan; do not use glass, as the brownies will bake too quickly around the edges and will not be chewy.

2. Melt shortening under low heat. Remove from heat and stir in cocoa powder. Let cool to tepid.

3. With a hand-held mixer on low, mix the sugar, eggs and vanilla together in a medium-sized mixing bowl. With a large mixing spoon, add in the flour, in two additions.

4. When just combined, add the shortening and cocoa mixture to the egg / flour mixture.
If the shortening has hardened, reheat it slightly. The mixture must be cooled when added to the flour mixture. Combine ingredients with a large mixing spoon, but do not overmix the batter.

5. Spoon into the baking pan. Bake for 30 minutes, but start checking at 20 minutes.
Should still be sticking to toothpick--not quite done--take out of oven. Let cool before frosting. Frost with Quick Chocolate Frosting and optionally sprinkle with 2 or 3 crushed candy canes.

4 tablespoons unsalted butter or shortening
2 cups powdered sugar
1-1/2 squares unsweetened chocolate, melted and cooled to tepid
4 teaspoons milk
1 teaspoon vanilla or few drops peppermint extract

1. With a hand-held mixer on low, combine butter and powdered sugar in a medium-sized bowl.  
2. Add in melted chocolate, milk and vanilla extract, and beat until smooth. Correct with milk or powdered sugar.

Store well-covered at room temperature for 3 to 5 days. Freezes well for up to 3 months.

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