★★★★★ 13988 Ratings : GRANDMA’S BROWNIES Recipe #soup #beef #maindish #pasta #dinner #Bangbang #Shrimp #Pasta #vegan #Vegetables #Vegetablessoup #Easydinner #Healthydinner #Dessert #Choco #Keto #Cookies #Cherry #World #foodoftheworld #pasta #pastarecipes #dinner #dinnerideas #dinnerrecipes #Healthyrecipe #Pastarecipe #Pizzarecipe #salad

These brownies are special because they are my Grandma’s Brownies. There are no other brownies out there quite like hers. These are the thickest, most delicious brownies you will ever eat with a fudge type frosting on top. I’ve been told these are the best brownies…ever.

I’ve been wanting to share this recipe for a long time and I am not quite sure why I haven’t. This is my grandma’s brownie recipe, with no alternations, just hers. I think part of me wanted to keep it just to us because recipes are special…grandma’s are special.

I just visited my grandma with my two daughters and mom and although it was quite the adventure…staying in a hotel for the first time with my 3 year old – of course she got the stomach bug and got sick in bed and then in the car on the way home. The pool at the hotel was of course “out of order” so we were stuck with not a lot to do other than Target dollar bin art stuff (thank God for that though!). With all this said…it was hard, tiring and a little stressful but at the end of the day my 100 year old grandma got to see my girls and we took pictures. It was wonderful.

Since then I’ve been thinking about my grandma. She was the kindest person, funny and loved to bake. I can only hope this is how my granddaughter will describe me someday. Her life has been full…she has loved, been loved, STILL LOVES, ate good food, had the cleanest house in the world, and she made the best freaking brownies.


  • 3 sticks (24 tablespoons) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup milk (suggest using 2% or whole)
  • ¾ cup cocoa powder
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • Frosting
  • 6 tablespoons unsalted butter
  • 6 tablespoons milk (use at least 2% milk fat)
  • 1½ cups granulated sugar
  • ½ teaspoon salt
  • 1 cup chocolate chips (milk chocolate or semi-sweet)


  1. Preheat oven to 350 degrees and spray a 9x13 baking with non-stick spray.
  2. Cream together butter and sugar until smooth and fluffy. Add eggs and vanilla and mix well, scraping down sides of bowl as necessary.
  3. Mix cocoa powder, flour and salt in a bowl.
  4. Alternate adding the dry ingredients and milk in three stages mixing on low speed until incorporated - dry ingredients, milk, dry ingredients, milk then dry ingredients.
  5. Pour into prepared pan, spread evenly and bake for 30 minutes. Once done baking, let cool for 30 minutes before frosting. Don't completely cool want the brownies to be slightly warm when frosted.
  6. To make the frosting add the butter, milk and granulated sugar to a saucepan and place over medium heat. Bring to a boil and boil for one minute. Remove from heat, stir in salt and chocolate chips. Whisk vigorously until smooth then immediately pour onto warm brownies spreading before it starts to set. The frosting starts to harden quickly so work fast! Let brownies set for at least an one hour before cutting into them.

You can bake these in an 11x17 pan as well just bake for 25-30 minutes. The brownies won't be as thick. I usually cut these small because they are very thick and a little goes a long way. Most people seem to enjoy these in "bite size" portions which is why it can make up to 40 small brownies.\

This article and recipe adapted from this site

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel