A classic pan of cocoa brownies with an optional creamy chocolate frosting. Add chopped nuts to the batter if you like. Makes about 16 brownies.
This straightforward cocoa brownie recipe makes a tender, chocolatey pan with just a handful of pantry ingredients. A creamy cocoa frosting is optional, and chopped nuts can be stirred into the batter.
Helpful Tips
- Check the brownies at 20 minutes; bake just until they begin to pull away from the sides of the pan.
- For a smoother frosting, add the milk a little at a time until it spreads easily.
- Let the brownies cool before frosting and slicing.
THE RECIPE
Best Brownies
Prep15 min
Bake20–25 min
TotalAbout 1 hr
YieldAbout 16 brownies
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Stir together the melted butter, sugar, and vanilla in a large bowl. Add the eggs and beat well with a spoon. Combine the flour, cocoa, baking powder, and salt; gradually add to the butter mixture, beating until blended. Stir in the nuts, if using. Spread the batter in the prepared pan.
- Bake for 20 to 25 minutes, or until the brownies begin to pull away from the sides of the pan. Cool. If desired, make the frosting: beat the softened butter, cocoa, corn syrup or honey, and vanilla in a small bowl. Add the powdered sugar and 1 tablespoon milk; beat until smooth and spreadable, adding more milk as needed. Frost the brownies and cut into squares.
Frequently Asked Questions
Can I make these brownies without frosting?
Yes. The creamy brownie frosting is optional; the brownies are delicious plain.
Are nuts required?
No. The 1/2 cup chopped nuts are optional and can be left out.
Recipe adapted from a vintage cookbook page supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.