Old Fashioned Iced Fudge Brownies
Made with pantry staple ingredients, these brownies are so easy to make...the perfect treat for all your fall gatherings!
Servings: 22 brownies
1. Preheat the oven to 350° F. Line a 9x13 inch pan with parchment paper.2. In the microwave, melt together the butter and 1 1/2 cups chocolate chips (stir at 30 second intervals) until melted and smooth. Stir in the sugar, vanilla, and instant coffee. 3. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Let cool.4. Meanwhile, make the icing. Add the butter, 2 cups powdered sugar, cocoa powder, vanilla, and 1/4 cup warm milk to the bowl of a stand mixer. Beat until smooth, adding additional warm milk until the frosting becomes thicker, but still drizzly. Taste, adding more sugar if needed. Spread the icing over the bars. Let set 10 minutes, then decorate with sprinkles, if desired. Let set another hour or until dry. Slice, snack, and enjoy!
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour or Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
Storing: These bars keep well for 3-4 days at room temperature or in the fridge.
To cool the bars quickly for icing: place in freezer for 15 minutes. Remove and frost.
To Bring Eggs to Room Temperature: place the eggs in a bowl and fill with warm water. Let sit 5 minutes.
For extra thick brownies: bake in a 9x9 inch square baking dish for 30-35 minutes.