Jennifer Henry
Ingredients
16
Count
Ready In
40
Mins
Difficulty
Easy
Chewy Fudge Brownies
Step 1
Preheat your oven to 350°F and prepare your 9x13" cake pan by lining it with parchment paper.
Step 2
Start by melting your butter in a glass bowl and setting it aside to cool. Put eggs and vanilla into a separate, larger bowl, and blend well with your hand mixer. Add all of your dry ingredients into the egg mixture and continue blending until completely mixed together. Slowly add in the melted butter until everything is smooth.
Step 3
ICING: Put all ingredients - except the cream - into a bowl and slowly blend until smooth. Then, gradually add in the cream until completely blended. Mixture will be very thick.
Step 4
Gently pour into your prepared pan and spoon the mixture out until even. Bake for 30-35 minutes, or until a toothpick is poked into the centred and comes out mostly clean. Move to a cooling rack and immediately begin slowly covering with icing. Place into the fridge and allow to cool completely (setting the brownies) and then cut into bite-sized pieces.
Chef Women of Grace
Ingredients
- › BROWNIES
- › 2 Cup Organic Sugar
- › 2/3 Cup Cocoa Powder
- › 1 Cup All Purpose Flour
- › 1/2 Teaspoon Sea Salt
- › 1/2 Teaspoon Baking Soda
- › 1 Cup Butter, Melted
- › 4 Eggs
- › 2 Teaspoon Vanilla
- › ICING
- › 6 Tablespoon Butter, Softened
- › 6 Tablespoon Cocoa Powder
- › 4 Tablespoon Whipping Cream
- › 2 Tablespoon Organic Honey
- › 2 Teaspoon Vanilla
- › 2 Cup Icing Sugar
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Jennifer Henry IMPORTANT TIPS FOR THE PERFECT SHELL: The right pie plate: Glass is the best pie plate since it heats slowly and more evenly. Ceramic is also a good option. And while all crusts will shrink a little when you bake them, metal pans shrink the crust unevenly, and you lose the nice fluted edging. Avoid a shrinking shell: don't overwork the dough. This will activate the gluten and make the pie shell shrink. It's best to chill the dough in the fridge BEFORE rolling it into the pie shape, and BEFORE putting it into the oven for about 10 minutes each time. Add a little weight: if you are using a cooked pie, you can add your filling and bake the pie as per normal - the filling will act as its own weight. If you are making a chilled pie, poke fork marks in the bottom and sides of your pie shell, place a piece of parchment paper on top of the crust and fill with beans. This weight will help the shell to maintain its shape. After baking, cool with the beans and remove only after the shell has cooled (about an hour or so). Don't rush the cook: bake @ 350°F until browned nicely (each oven will be different) - this can be 20-40 minutes for an unfilled shell, or twice as long for a filled one. Every pie will be different so allow yourself lots of time. Allow it to cool: Allow pies to completely chill on the counter, nice and slow, before putting it into the fridge. Fruit pies will have lots of juices that will soak up and slightly solidify over a couple of hours. Custard pies should be left to sit on the counter about 4 hours before putting into the fridge.
15 min
Easy