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Nutrition Facts

Serving Size 1 squares 43g

Recipe makes 24 squares)

Calories 193
Calories from Fat 108 (56%)
Amount Per Serving %DV
Total Fat 12.1g 18%
Saturated Fat 7.3g 36%
Monounsaturated Fat 3.5g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 45mg 15%
Sodium 61mg 2%
Potassium 68mg 1%
Total Carbohydrate 21.3g 7%
Dietary Fiber 1.0g 3%
Sugars 16.2g
Protein 2.0g 3%

how is this calculated?

O-M-G Brownies

Recipe #374805 | 23 min | add private note
(2) RATE IT NOW Print Recipe

By: Chef mariajane
May 28, 2009

I have been on a search for the perfect brownie for a long, long time, and I think my quest has ended! These are THE best brownies that I have ever tasted!! I found them on cooking.,com, contributed by Monica, OH. She says that she has been making these brownies for bake sales and parties for over 20 years, and they are always a hit, and I can see why. They are so fudgy, and so tasty, And the Chocolate Buttercream topping is simply fantastic! In the words of our delightful Rachel - YUMM-O!!

24 squares (change servings and units)

Ingredients

BROWNIES

  • 3/4 cup butter
  • 1 cup sugar
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vanilla
  • 3 eggs
  • 1 cup flour
  • 1/2 cup mini chocolate chip

CHOCOLATE BUTTER CREAM

  • 1/2 cup semi-sweet chocolate chips
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla

Directions

  1. 1
    In a mixing bowl, melt the butter, 1 cup chocolate chips and sugar in the microwave for 1-2 minutes. Remove and stir until melted and smooth. Stir in the remaining ingredients and mix until just well blended, do not overmix. Spread batter into a 9x13 metal pan, that has been sprayed with cooking spray, and bake in a preheated 350°F oven for 23 minutes, or until a cake tester, inserted in the center comes out clean. Remove from oven to a wire rack and allow to cool in the pan.
  2. 2
    Meanwhile, prepare the Chocolate Butter Cream by placing the chocolate and the butter in a microwave-safe bowl and microwaving for about 1 minute. Stir until melted and well blended and add the vanilla, stirring again. Allow to cool to a spreadable consistency and whip until creamy with a small wire whisk or spoon. Spread thinly over the cooled brownies and once set, cut into 24 squares.

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Featured Reviews for This Recipe

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From: truebrit

On Jun 4, 2009

These brownies are THE BEST!!! (..and I know my brownies!) Who'd have known that something so quick and simple to prepare could taste so heavenly?! The recipe didn't state what to do with the mini chocolate chips at the end, so after spreading the brownie batter in the pan, I sprinkled the mini chips on top. (Actually, I didn't have mini chips to hand, so I added chunks instead, and they worked great!) I also added a small amount of espresso powder to both the batter and the butter cream, which really boosted the flavor! (I purchased it from the King Arthur Flour website.). I baked them to take to my daughter's house, and as she said she preferred no chocolate butter cream on top, I only spread it on half the brownies, and sprinkled powdered sugar on the other half. They were so tender and chocolatey, and everyone absolutely loved them! This morning, my daughter called to say that they had demolished the leftovers we'd left behind, and hinted that if I made some more (this time with the addition of walnuts) they would gobble up every one of them!!! This is "HANDS DOWN" my new favorite brownie recipe! The taste and texture are exquisite! Try them; you won't be disappointed! Thanks, Chef Mariajane!

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    • From: Beansy

    On May 31, 2009

    YUMM-O is right!! I think this will be my new brownie recipe. It was quick and easy to put together and tasted soooo good. Did not last long at my house!! Thank you for a great recipe and I love to try your recipes!!

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