Robb's Chocolate Dream Brownies
Submitted by c.sinclair
Fudgy chocolate brownies with walnuts and a blender-made unsweetened chocolate frosting. Two-stage chocolate hit with rich crackly top and creamy frosting.
YIELD
8 servingsPREP
25 minCOOK
35 minREADY
120 minSerious fudgy chocolate brownies made with unsweetened baking chocolate (not cocoa) for the deepest chocolate flavor. The defining feature is a clever blender-made frosting that turns melted unsweetened chocolate, evaporated milk, and sugar into a smooth, glossy ganache-style topping in under a minute.
The blender frosting trick is genuinely clever. Spin everything for 50 seconds and the friction from the blade thickens the mixture into a spreadable consistency. The directions specifically say to listen for the change in motor sound; that’s the signal it’s ready. Stop too early and the frosting is runny; stop too late and it seizes.
The brownies themselves are classic American fudgy: crackly thin crust on top, dense moist interior, walnuts throughout. Pull them when the center looks slightly less risen than the edges and a tester comes out with moist crumbs. That’s the right doneness for fudgy texture.
Pro Tips
- Use unsweetened baking chocolate (not chocolate chips or cocoa) for both the brownies and frosting.
- Bring eggs to room temperature before adding for best blending.
- Cool brownies fully before frosting; warm brownies melt the frosting into a sticky mess.
- Let frosted brownies stand 1 hour before cutting as the recipe directs; the frosting needs time to set up.
Variations
- Use pecans or skip nuts entirely for a smoother brownie.
- Add 1 teaspoon espresso powder to the brownie batter for a deeper chocolate flavor.
- Drizzle with melted white chocolate over the dark frosting for visual contrast.
Ingredients
Directions
BROWNIES: Heat oven to 325℉ (160℃).
Lightly grease an 8-inch square baking pan.
Melt chocolate and butter in a small saucepan over low heat.
Cool 5 minutes.
Put sugar and chocolate mixture in a medium-size bowl.
Beat with electric mixer until blended.
Add vanilla.
With mixer on medium-low speed, add eggs, one at a time, beating after each until blended.
Scrape bowl with rubber spatula.
On low speed beat in flour until blended.
Stir in ½ cup nuts.
Spread batter in prepared pan.
Bake 35 minutes or until thin crust forms on top and tester inserted in center comes out with a moist crumb.
(Center shouldn’t rise as high as edges.)
Cool on wire rack before frosting.
FROSTING: Melt chocolate in top of a double boiler or bowl placed over simmering water.
Pour evaporated milk, sugar and melted chocolate into blender.
Blend on medium-low speed 50 seconds or until thickened (sound of machine will change when this happens).
Spread over cooled brownies.
Frosting will remain soft, but will set and become more firm.
Sprinkle with remaining walnuts.
Let stand 1 hour before cutting in squares.
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