Now, over the past few months, I’ve posted quite a few different brownie recipes. While I love experimenting with new ideas, I will never love anything more than a simple, plain brownie. Of all the desserts in the world, my all-time favorite brownies are Betty Crocker Boxed mixes. Plain, simple, gooey and delicious. I would eat them every day if it wasn’t bad for the hips (if ya catch my drift).
Let recap on some of the recipes we’ve covered in the past few months:
First, we had my personal favorite – Mint Chocolate Brownies.
Then, I followed it up with a twist on a summer classic with S’mores Brownies.
And most recently, I shared my favorite (& most popular) Reese’s Peanut Butter Brownies recipe.
Today, I decided to bring it back to an original classic – my favorite gooey, fudge brownie recipe with a classic chocolate buttercream. It serves as the basis for 75% of my favorite brownie recipes, so be sure to pin this one for future reference!
I love adding chocolate chips to my brownies to give it a little bit of chunkiness to the bite, but it’s totally optional. Also, if you’re more of a dark chocolate person, try subbing out the cocoa with Hershey’s Special Dark Cocoa and add some dark chocolate chips! It takes the recipe to an entirely new level.
Double Fudge Brownies
- 1 cup butter, melted
- 2/3 cup cocoa powder
- 4 eggs
- 2 cups sugar
- 1 cup flour
- 1 tsp. vanilla
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup chocolate chips
- 1/2 cup butter, room temperature
- 2 cups powdered sugar
- 1/2 tsp. vanilla
- pinch of salt
- 3 tbsp. heavy cream, as needed
- 1/4 cup mini chocolate chips, for decoration
DirectionsPreheat oven to 350 degrees. Lightly grease a 9 x 13 baking pan. Use a 9×9 pan if you want thicker brownies!
Melt the butter in small saucepan until all the lumps are set aside. Whisk together the cocoa powder, eggs, sugar, and vanilla. Once combined, add in the melted butter.
Using a wooden spoon, add in the flour, baking powder, and salt mixing until just combined. Spread the batter over the pan and bake for approximately 35 minutes until a toothpick inserted into the center comes out clean. Remove from oven and let cool.
For the frosting, beat the butter in your stand mixer until smooth. Slowly add in 2 cups of the powdered sugar. Add in the vanilla and salt. Add in the rest of the powdered sugar scraping the sides of the bowl frequently to make sure it’s well-combined. Add in heavy cream as necessary to create a smooth and creamy texture.
Spread the frosting over the brownies and decorate with the mini chocolate chips. If you want to make them extra pretty, I always slice mine first and then pipe the buttercream frosting on with a flat tip! It’s a fun little flare that makes you look like a total pro.