Remember those brownies back in elementary school that you would look forward to after lunch? The ones with the magic frosting that would be firm to the touch, but suddenly melt in your mouth? How did they do that? They were the best for packing in lunch boxes since the top wouldn’t smudge if you stacked them on top of something else.
Well, I’ve just recreated them in my kitchen and I’ve got the recipe to share!
Rodelle sent over some seriously awesome baking ingredients to help with this recipe. I’ve used their gourmet european dutch processed baking cocoa for most of the recipes on my blog for the past two years. Did you know that they sell their cocoa and vanilla beans at Costco? It makes my life so much easier since I go through ingredients quite quickly. Obviously, I need the 25 oz can of baking cocoa rather than the little box at the grocery store.
They sure know how to put together a gift basket over there. I’m still swooning over the cute tote!
I could not stop eating this brownie batter. Something about the cocoa, melted butter, and sugar just gave it the perfect texture. It is by far my favorite raw batter to eat. That’s probably not something I should be encouraging…. Don’t eat raw batter, folks.
Don’t even get me started on the frosting. When I was whipping it up, it was smooth, creamy, and thick. How in the world does this harden? It looks like regular frosting!
This is what the brownies looked like after two minutes of frosting.
See how it just oozes down the side? The top is already getting the nice shiny layer. If I would have waited ten more minutes, all of the frosting becomes that nice shiny layer.
I was trying to debate if I should cut the brownies first prior to frosting them or not. That’s exactly what I ended up doing. The frosting flooded into the cracks, engulfing each brownie piece.
Sometimes the “behind the scenes” picture is just better than the staged one.
Recipe from Saltbox House
Ingredients
- For the brownies:
- 1/2 cup of unsalted butter, melted
- 1/4 cup Rodelle's baking cocoa
- 1 cup of all purpose flour
- 1 cup of sugar
- 2 eggs
- 3 teaspoons Rodelle vanilla extract
- 1/2 cup of chopped walnuts
- 2 tablespoons butter, softened
- 2 tablespoons milk
- 2 tablespoons Rodelle baking cocoa
- 1 1/2 cups powdered sugar
Directions
- Preheat oven to 350 degrees F. Grease an 8x8 inch pan.
- In a large bowl, mix together the melted butter and baking cocoa. Add in the flour and sugar.
- Beat in eggs and vanilla until combined. Stir in the walnuts.
- Evenly spread the batter into the prepared pan and bake for 25 minutes (no longer!).
- When the brownies are done, making the frosting by creaming all ingredients together until smooth. Spread the frosting over the brownies while they are still warm. Let the frosting harden before cutting and serving.
I received product from Rodelle, but the opinions expressed are my own.
