Creamy Brownies Recipe

Creamy Brownies
Creamy Brownies. Linda Larsen
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 36 brownies (36 servings)
Ratings (12)

Creamy Brownies are so perfect because you cook the sugar and butter together before you add the remaining ingredients. This dissolves the sugar so the brownies are incredibly creamy and velvety.  I have eaten too many brownies that have a gritty or sandy texture because the sugar just doesn't dissolve when the batter is being made. This method fixes that problem. And the brownies are so easy to make!

Just make sure that you boil the sugar, butter, and water mixture until the sugar is dissolved. This won't take very long. To check, take a small amount of the mixture on a large spoon and tilt it in the light. If you don't see any sugar crystals, they have dissolved.

The frosting is so simple, too; just chocolate chips and peanut butter melt into the best topping. Yum. You will make these brownies over and over again, because they are simply the best ever. Enjoy them on their own; make them for a bake sale, or add them to a holiday cookie tray.

What You'll Need

  • 3/4 cup sugar
  • 1/4 cup sugar (brown)
  • 2/3 cup butter
  • 5 tablespoons water
  • 1 cup chocolate chips (semisweet)
  • 1/4 cup cocoa powder
  • 2 teaspoons vanilla
  • 4 medium eggs
  • 1-1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups chocolate chips (semisweet)
  • 1/3 cup peanut butter

How to Make It

1. Preheat the oven to 350°F. Spray a 13" x 9" pan with nonstick baking spray containing flour and set aside.

2. In a large saucepan, combine the sugar, brown sugar, 2/3 cup butter, and water. Bring to a boil, stirring frequently; boil for 1 to 2 minutes or until the sugar is completely dissolved.

3. Remove the saucepan from the heat and add the chocolate chips; stir until melted. Add the cocoa powder and vanilla.

Then beat in the eggs, one a a time, beating well after each addition.

4. Stir in the flour, baking powder, and salt. Spoon the batter into the prepared pan. Bake for 30 to 40 minutes or until the brownies are just set. Do not over bake. Check for doneness by observing a dry and shiny crust. You can't use the toothpick test on these brownies because they are too creamy.

5. Cool the brownies completely on a wire rack.

6. Then make the frosting: in a medium microwave-safe bowl, combine 2 cups chocolate chips and the peanut butter. Microwave this mixture on medium power for 2 minutes or until the chips melted; stir well. If necessary, continue microwaving for 30 second intervals until the chocolate chips have melted. Pour this mixture over the brownies and spread. Let stand until set.

Nutritional Guidelines (per serving)
Calories 142
Total Fat 9 g
Saturated Fat 5 g
Unsaturated Fat 3 g
Cholesterol 35 mg
Sodium 77 mg
Carbohydrates 13 g
Dietary Fiber 1 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)