The other day, I posted my Arkansas Razorback dessert table, which featured my favorite brownies.
Then I promised I’d share the recipe and here I am, sharing it a day and a half later than I intended because I got busy doing
shopping chores and things.
Why does it seem like there are things that need done EVERY day? Also, errands can go jump off a cliff.
For serious. Errands– I drop kick you and your multiple stops in my vehicle, waiting in lines, boring ways. We are NOT friends.
Anyways, I have been making these brownies for years and years and years. They are a must have Jon David’s birthdays (he doesn’t eat cake because he’s an alien or whatever), and regardless of what new “best brownie recipe” I try from a cookbook or a blog, I always come back to these.
They’re thick and slightly cakey, but dense and fudgey too.
They’re chocolatey, but not so dark chocolately bitter that a kid won’t eat them.
THEY HAVE FROSTING.
Also? They’re from a mix.
Thank the Cake Mix Doctor. She’s basically a rocket scientist.
You will never need another brownie recipe again — trust me on this.
Old Fashioned Brownies
From The Cake Mix Doctor Returns (a must have book in my opinion)
- 2 (20 oz each) boxes brownie mix — I use Family Size Duncan Hines Chewy Fudge
- 12 Tablespoons butter, melted
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla
- 8 Tablespoons butter
- 2 Tablespoons unsweetened cocoa powder
- 1/3 cup milk
- 3 cups powdered sugar
1. Preheat oven to 325. Line a 9×13 metal baking pan with foil — lightly spray the bottom with baking spray.
2. Put the brownie mix, butter, buttermilk, eggs and vanilla in a large bowl. Mix with a wooden spoon until combined. Batter will be very thick. Spread in prepared pan evenly and bake for about 45 minutes, until center is set, but still a bit soft.
3. Let brownies cool for about 20 minutes. Prepare frosting: In a medium saucepan over medium-low heat, melt your butter. Once the butter is melted, add the cocoa powder and milk, stirring until the mixture becomes thick and is JUST starting to boil. Remove from heat and whisk in powdered sugar. Pour over brownies, spreading quickly before it sets.
4. Let brownies cool to room temperature. I then refrigerate them (for easier cutting) and once chilled, remove foil from pan, peel off of brownies, and cut into squares.