Betty's Brownies
Submitted by angie2002
Fudgy brownies made with a whole can of chocolate syrup and chopped nuts, topped with a boiled chocolate chip frosting that sets into a glossy, crackly shell. Retro baking at its best.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minThese are the brownies your neighbor Betty guarded the recipe for, and now you know why.
The secret is a full can of chocolate syrup stirred right into the batter alongside butter, eggs, sugar, flour, and chopped nuts. It makes the brownies impossibly fudgy without fussing with melting chocolate.
But the real knockout is the frosting: sugar, butter, and milk boiled for one minute, then a cup of chocolate chips stirred in and beaten until thick. It sets up into a glossy, slightly crackly layer that snaps when you bite through it.
Ten minutes of prep. Thirty minutes in the oven. A lifetime of requests for the recipe.
Kitchen Tips
- Use a full-size can of chocolate syrup (about 16 oz). This is what makes the brownies so fudgy without needing cocoa powder or melted chocolate.
- Don’t overbake. Pull them at 30 minutes even if the center looks slightly underdone. They firm up as they cool.
- For the frosting, boil for exactly one minute. Too long and it gets grainy. Too short and it won’t set.
- Beat the frosting with a spoon (not a mixer) after adding the chips. You want it thick and spreadable, not whipped and fluffy.
Ingredients
Directions
Mix eggs, sugar and butter well in large bowl of electric mixer.
Add remaining ingredients and mix well.
Bake 30 minutes at 350℉ (180℃) F in greased 9 x 13 inch pan.
Cool and frost with: 1 Cup sugar, 6 Tablespoons butter, 6 Tablespoons milk.
Mix and bring to boil.
Boil 1 minute.
Remove from heat and add 1 cup chocolate chips .
Beat with a spoon until thickened.
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