|Nutritional Guidelines (per serving)|
|Servings: 36 brownies (36 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 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
Preheat the oven to 350°F.
Spray a 13" x 9" pan with nonstick baking spray containing flour and set aside.
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.
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 at a time, beating well after each addition.
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.
Cool the brownies completely on a wire rack.
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.