Brownies IV Recipe -
Brownies IV Recipe
  • READY IN 50 mins

Brownies IV

Recipe by  

"Chocolaty brownies topped with a rich semisweet chocolate glaze. Serve with ice cream or milk. "

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Ingredients Edit and Save

Original recipe makes 20 brownies Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch baking pan.
  2. In a medium bowl, cream together the sugar and 1 1/2 cups of butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour and cocoa powder, stir into the creamed mixture until just blended. Spread evenly into the prepared pan.
  3. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  4. To make the frosting: Combine the semisweet chocolate and remaining 2 tablespoons butter in a small bowl. Heat in the microwave or over a double boiler, stirring frequently until smooth. Spread over brownies when cool.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2007

This recipe turned out pretty good! On another review of this recipe, they suggested to use a 9x13 pan instead of a 9x9 pan and also they would add 1/3 cup of milk. I took both of those suggestions the first time I made it and they turned out great! The next time I use this recipe I am not going to use as much cocoa - it was just to much cocoa for my taste. It is very cakey, just the way I like my brownies. :-)

Most Helpful Critical Review
Sep 14, 2006

The batter for these brownies tasted great before I baked it :) but the pan the recipe calls for is too small for the ammount of batter it made. It took over a hour to bake it and when it was finally done, it was dry, dense and not very tasty. The only thing that helped it was to put one "brownie" in a bowl and cover it in chocolate syrup and milk. If I make it again, I would use a 9"x 13" pan instead of 9"x9" and I would add 1/3 cup milk.


31 Ratings

Jun 21, 2010

Too dry. Needs milk added to recipe to make it moist.

Jan 14, 2007

I think what would help it most of all is to cut down on the flour--that's considerably more than most brownies call for.

Jul 12, 2010

I just finished baking these browines they smell great! i followed others advise and used a 9x13 pan and it filled the pan no way this can go in a smaller pan and i also added 2/3c milk. I thought i did something wrong to start with because it looked so thick wasnt sure they were going to come out right. Just waiting on them to cool off now so i can put the icing on them

Feb 15, 2011

Very cakey brownies, and too much cocoa for my taste! Made on a spur of the moment and looked for the easiest recipes I could find.....won't make that mistake again!

Oct 05, 2010

I would agree with the reviews that call this version "cakey." The added milk definitely helps. Not as sweet as I expected, but used as a base for a larger desert or with added ingredients like chocolate chips, I think the mild sweetness actually works in its favour.

Jan 31, 2011

Super dry and cakey. Its needs oil or milk or something. The topping made it easy to swallow otherwise top with ice cream.


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  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 120 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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