Ever get a craving for classic brownies? The kind with nuts and creamy frosting like grandma used to make. This is that recipe. Perfect classic brownies with frosting.
Today is double awesome! I have teamed up with 19 other bloggers, hosted by Karyn of Dieter's Downfall and Pint Sized Baker, and we are hosting a HUGE holiday favorites giveaway. There's like a billion prizes to be one (ok, 20, including the grand prize) but that's still kind of crazy, right?!
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Love Brownies as much as I do? Try these favorites.
- ½ cup shortening
- 6 tablespoon unsweetened cocoa powder
- 2 tablespoon unsalted butter
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- ¾ cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup pecans, chopped
- 4 tablespoon unsalted butter, melted and cooled
- 3 tablespoon milk
- 2 tablespoon unsweetened cocoa powder
- 2 cups confectioners’ sugar
- ½ teaspoon vanilla
- Preheat the oven to 350 degrees F. Line an 8" baking dish with parchment paper and grease.
For the brownies
- Melt the shortening and butter in a small sauce pan over medium-low heat. Whisk in the cocoa. Set aside to cool.
- In the bowl of your mixer, beat the eggs until pale yellow. Add the sugar and mix well.
- Add the cooled chocolate mix and vanilla. Mix until combined, scraping down sides as needed.
- Whisk the flour, baking powder, and salt together in a large bowl.
- Pour into the egg chocolate mixture in three batches, mixing to combine. Scrape down the sides as needed and stir nonce more.
- Fold in the pecans. Pour into prepared pan.
- Bake for 30 minutes, or until a fork inserted into the center comes out clean.
- Allow to cool.
For the frosting;
- Whisk the cocoa into the melted butter.
- Add the confectioners’ sugar in small batches and whisk to combine.
- Add the vanilla and add more confectioners’s sugar as needed. .
- Spread over brownies and let set before cutting into squares and serving