Rich Chocolate Brownies Recipe

4.5 39 41
Rich Chocolate Brownies Recipe
Rich Chocolate Brownies Recipe photo by Taste of Home
Publisher Photo

Rich Chocolate Brownies Recipe

Read Reviews
4.5 39 41
Publisher Photo
I'm one of those people who need chocolate on a regular basis. I looked high and low for a rich brownie recipe that called for cocoa instead of chocolate squares...and this is it. My family loves these brownies - they never last more than a day at our house. -Karen Trapp, North Weymouth, Massachusetts
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter or margarine, melted
  • 1/2 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • FROSTING:
  • 3 tablespoons butter or margarine, melted
  • 3 tablespoons baking cocoa
  • 2 tablespoons warm water
  • 1 teaspoon instant coffee granules
  • 1-1/2 cups confectioners' sugar

Directions

In a mixing bowl, beat sugar, eggs and vanilla. Add butter; mix well. Combine dry ingredients; add to batter and mix well.
Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack.
For frosting, combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies. Yield: 12-16 servings.
Originally published as Rich Chocolate Brownies in Taste of Home February/March 1996, p39

Nutritional Facts

1 each: 257 calories, 12g fat (7g saturated fat), 64mg cholesterol, 174mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 2g protein.

  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter or margarine, melted
  • 1/2 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • FROSTING:
  • 3 tablespoons butter or margarine, melted
  • 3 tablespoons baking cocoa
  • 2 tablespoons warm water
  • 1 teaspoon instant coffee granules
  • 1-1/2 cups confectioners' sugar
  1. In a mixing bowl, beat sugar, eggs and vanilla. Add butter; mix well. Combine dry ingredients; add to batter and mix well.
  2. Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack.
  3. For frosting, combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies. Yield: 12-16 servings.
Originally published as Rich Chocolate Brownies in Taste of Home February/March 1996, p39

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Reviews forRich Chocolate Brownies

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MY REVIEW
s_pants User ID: 174050 274722
Reviewed Oct. 1, 2017

"Very good. I did not use the icing because I did not have the confectioners' sugar on hand, but added a few mini semi-sweet chocolate chips to the batter. These satisfied my "need" for chocolate in a big way!."

MY REVIEW
foodz User ID: 4801250 261903
Reviewed Feb. 28, 2017

"I've made this recipe many times and it's absolutely awesome. No changes at all and it's easy peasy to make. The frosting is delicious and I also use it on a chocolate layer cake.....mmmmm!!! Cannot get the stars to rate, but it's a 5 star!!"

MY REVIEW
Kelly_m14 User ID: 4073352 254300
Reviewed Sep. 18, 2016

"Turned out more cake-like than in the picture, but still very good. I skipped the frosting to save on time, so can't really rate that part. I added about a 1/3 cup each pecans and chocolate chips to the batter to fancy it up a bit since I was skipping the frosting. quick and easy, so you really don't need to buy a mix again!"

MY REVIEW
dschultz01 User ID: 1076910 251815
Reviewed Jul. 24, 2016

"Delicious brownies! I did not make the frosting after reading previous reviews, and they were great without it!"

MY REVIEW
Starlakay User ID: 7289429 241090
Reviewed Jan. 5, 2016

"Very rich and moist! Better than any other recipe I have tried. I did not use the instant coffee as we are not into that kind of coffee. I used brewed coffee in place of the water but I did need to add more to make the frosting spreadable just a few extra drops to make it spreadable. My husband really enjoyed these and said he could taste the coffee in the frosting. Make sure you have Ice cream to off set the richness of these brownies. I will make these again."

MY REVIEW
vewebber58 User ID: 998755 237258
Reviewed Nov. 13, 2015

"Very good brownies! I only added one half a teaspoon of instant coffee to the frosting, and even that was too much - I'd leave it out if I made the frosting again. Actually, I don't care for frosting, period, and I'd rather just make the brownies and leave them unfrosted. These were very soft and delicious, and I'd make them again without hesitation."

MY REVIEW
laura70 User ID: 10385 221725
Reviewed Mar. 1, 2015

"A richer brownie recipe for when you have a taste for frosted brownies. I don't usually like coffee in brownies but this was really good,"

MY REVIEW
MOTCook User ID: 7688063 200580
Reviewed Jul. 20, 2014

"With the exception of the frosting recipe, this is the Hershey's Best Brownies I have been making for years. When I made them the first time, my husband said don't bother making any other recipe!"

MY REVIEW
lisamaria728 User ID: 5393068 15945
Reviewed Jun. 21, 2014

"I just made these today, and honestly, this brownie recipe is nothing special or exceptional to me. They were no better than any other brownie recipe I have made. Not bad. Just not as good as I was expecting according to the reviews. I guess I am still in search of a really awesome dense brownie recipe."

MY REVIEW
kaktoh323 User ID: 806242 9185
Reviewed Jun. 20, 2014

"These brownies are wonderful! Moist and fudgy and the frosting is delicious. Can't taste the coffee in the frosting; it just serves to enhance the flavor of the chocolate. I doubled the brownie recipe for a 9x13 pan (and added 1 Tbl. of vanilla) but only 1.5 times the frosting recipe (adding 2 tsps. vanilla) because it makes so much. Still baked for 30 minutes. Heavenly!"

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