Hungry for more?
Pin this recipe on Pinterest!
Follow me! Like my page on Facebook!
Subscribe! Click here to get free recipes by email!
This recipe holds a lot of emotional significance for me because it was one of the first desserts I ever baked with my grandmother. She passed away just over a year ago at 91 years old and I've found myself making these brownies over and over again because it reminds me of her and the hundreds of hours we spent together in her kitchen while I was growing up.
Of course, I've had to give away many batches I've made over the years (I definitely don't want fudge brownies staring me in the face every time I open the pantry), so if you're lucky enough to have tasted these you'll know what a winner this recipe is! It's so simple and easy to make and it tastes just as good as more complicated brownie recipes do.
There's no whipping egg whites, no sifting ingredients - it's just one of those dump and mix brownie recipes that anyone can make! And you don't even have to wait until it cools to frost it...does it get any easier that that?? It's great on its own, but you can also use it in parfaits or trifles like I did in this recipe. Everyone in our family loves my grandma's Fudge Brownies and I know you're going to love them too!
Love chocolate? You'll love my Easy Chocolate Layer Cake, or my Double Chocolate S'Mores Cookies!
Grandma's Fudge Brownies (makes 9 brownies)
1/2 cup unsalted butter, melted
1 cup brown sugar, loosely packed
3 tbsp dutch-processed cocoa powder
3/4 cup flour
1 tsp baking powder
a pinch of salt
a splash of vanilla
A little extra butter for greasing the pan
An 8x8 square cake pan (9x9 is too large for this recipe, but you can double it and use a 9x13 if you wish)
For the frosting:
2 tbsp soft butter
2/3 cup icing sugar
1 tbsp cocoa powder
1 1/2 tsp milk
Start by preheating your oven to 350 degrees Fahrenheit.
Grease your 8x8 cake pan with butter and cut two 8-inch wide rectangles of parchment paper to line the pan (the rectangles will overlap in the middle). It's important to grease the pan before adding the parchment paper. This helps the parchment stick and line the pan smoothly.
Lining the pan with parchment allows you to lift the cake out easily after baking and it also ensures that no part of the cake gets stuck to the pan during baking.
Melt the butter in a saucepan on the stove or in the microwave and pour it into a mixing bowl.
Add the brown sugar, the vanilla, and the cocoa powder.
Mix well until everything is combined and then stir in the egg until it is completely incorporated.
Add the flour, baking powder and salt.
Mix the dry ingredients in just until combined. Over-mixing can cause the cake to be too flat, dense and dry instead of moist and chewy.
You'll end up with a thick batter that doesn't pour into the pan very easily, but don't panic.
Spread the mixture into the corners as best you can using an offset spatula or a knife. Don't worry if the mixture still doesn't hit the side of the pan.
Bake for 23-25 minutes (at 350 degrees).
While the cake is baking, prepare the frosting since you're going to frost the cake soon after it comes out of the oven (while it's still very warm).
Add 2 tbsp softened butter to a small mixing bowl and add the icing sugar, 1tbsp cocoa powder and milk.
Stir the ingredients together using a spoon until it has reached a spreadable consistency.
When you remove the brownies from the oven after baking, let them cool for only about 5-10 minutes before you frost. It's ideal if they're very warm but not hot when you spread the frosting.
Cut the brownies into 9 perfectly-sized squares and serve!
I'm sure you gathered from the photos that this is not a healthy post in any way, but it's still a better choice than brownies from a box! At least that's what I'm telling myself...
Hope you enjoy this recipe! Let me know in the comments below, what's your favourite family heirloom recipe?
Just can't get enough chocolate? Try my Double Chocolate Baked Donuts or these Chocolate Caramel Shortbread Bars!