Charlies Delicious Brownies

About as easy as scratch brownies get. Everything for the batter goes into one bowl and gets a quick one-minute beat, so there’s no melting and folding in stages, then it bakes into a tender, frosted slab.

A mix of butter and shortening keeps these brownies moist with a soft crumb, while brown sugar adds caramel depth alongside the white sugar. Melted unsweetened chocolate gives them a deep, true chocolate flavor.

A touch of baking powder means these lean a little cakier than a dense fudge brownie, with a lighter, more tender bite.

The chocolate icing finishes them off. Butter, milk, unsweetened chocolate, and powdered sugar beaten smooth spread into a glossy fudge layer over the cooled brownies.

Cool them completely before icing so the frosting sets instead of melting into the warm brownies. Cut into squares and you’ve got a fuss-free crowd dessert.

Kitchen Tips

• Cool the brownies fully before icing so the frosting sets up instead of sliding off.
• Don’t overbake; pull them at 25 minutes or when a toothpick shows a few moist crumbs, since they dry out fast.
• Beat the batter just the minute called for; overbeating can make them tough.

Variations

• Fold chopped walnuts or pecans into the batter, or sprinkle them over the icing.
• Add a teaspoon of espresso powder to deepen the chocolate.
• Use a peppermint or cream cheese frosting in place of the chocolate icing.