It’s Tuesday, it’s grey and rainy, and I’ve been incredibly terribly sick for the past week. I’m finally on the mend, but tonight I needed some comfort in the way of Casablanca and chocolate.
Sometimes you just need brownies and Bogart.
I’ve made this recipe many times and have adapted it throughout the years. Bonus to me, it doesn’t have eggs in it. It’s nothing fancy and it’s not meant to be showy, it’s just meant to be good. Deeply, satisfyingly good.
This recipe is topped with a simple and sweet chocolate frosting. Sure, you could probably add in chocolate chips, nuts, caramel, peanut butter or something else thrown into the batter itself, but you can’t go wrong with the classic brownie.
Classic Brownies with Chocolate Frosting:
Yield: One 8×8 inch pan* Made by: Mint Tea & Honey
For the Brownies:
- 1 cup flour
- 1 cup sugar
- 1/2 cup cacao powder
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 1/2 cup milk or soy milk or almond milk
- 1/2 cup vegetable oil
For the Frosting:
- 1/4 cup butter, softened
- 1 1/4 cup powdered sugar
- 1/4 cup cacao powder
- 1/8 cup milk or soy milk or almond milk
- Splash of vanilla extract
- Preheat oven to 350 degrees. Line one 8×8 inch pan with aluminium foil and set aside
- In a bowl whisk together all dry ingredients
- Add in all wet ingredients and mix well. The batter will be more similar to a very wet dough than to a cake batter.
- Pour batter into prepared pan and bake in preheated oven for 20 to 25 minutes.
- To make the frosting: whip the butter until light and fluffy.
- Add in powdered sugar and cocoa powder until mixed, adding in milk until combined.
- Wait until brownies are completely cool before spreading on the frosting
* I used a slightly larger pan and it still came out very well, just thinner than normal.
Whisk this together, throw it in the oven, put on your favourite movie, and enjoy a comforting stormy evening.
Happy baking beauties,