Charlies Delicious Brownies
Submitted by Pam
Charlie’s brownies are one-bowl easy: dump, beat for a minute, and bake, then top with a glossy chocolate fudge icing. Brown sugar and melted unsweetened chocolate make them rich, and the icing seals the deal.
YIELD
24 servingsPREP
20 minCOOK
25 minREADY
45 minAbout 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.
Ingredients
Directions
Combine all ingredients in a mixing bowl.
Beat 1 minute at medium speed.
Pour into greased 9×13 pan.
Bake at 350℉ (180℃). for 25 minutes. cool in pan.
Combine icing ingredients. Ice.
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