Choco-Cloud Brownies Recipe

5 1
Choco-Cloud Brownies Recipe
Choco-Cloud Brownies Recipe photo by Taste of Home
Publisher Photo

Choco-Cloud Brownies Recipe

Be the first to add a review
5 1
Publisher Photo
True to its name, this mild chocolate brownie is covered by a cloud of light fluffy frosting. The recipe has earned raves at over table. My husband, a pastor, and I have three young daughters who like to cook as much as I do.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 milk chocolate candy bar (7 ounces), melted
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups chopped pecans
  • FROSTING:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • Baking cocoa

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in
chocolate and vanilla. Combine flour and salt; gradually add to creamed mixture until blended. Stir in pecans.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until center is set and edges pull away from pan. Cool on a wire rack.
For frosting, in a small saucepan, combine flour and milk,. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add milk mixture; beat for 5 minutes or until fluffy. Frost brownies; dust with cocoa. Cut into bars. Store in the refrigerator. Yield: about 2-1/2 dozen.
Originally published as Choco-Cloud Brownies in Country Woman January/February 2001, p33

Nutritional Facts

1 each: 315 calories, 21g fat (10g saturated fat), 64mg cholesterol, 181mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 3g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 milk chocolate candy bar (7 ounces), melted
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups chopped pecans
  • FROSTING:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • Baking cocoa
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in
  2. chocolate and vanilla. Combine flour and salt; gradually add to creamed mixture until blended. Stir in pecans.
  3. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until center is set and edges pull away from pan. Cool on a wire rack.
  4. For frosting, in a small saucepan, combine flour and milk,. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.
  5. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add milk mixture; beat for 5 minutes or until fluffy. Frost brownies; dust with cocoa. Cut into bars. Store in the refrigerator. Yield: about 2-1/2 dozen.
Originally published as Choco-Cloud Brownies in Country Woman January/February 2001, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChoco-Cloud Brownies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review