Extra Extra Rich Brownies Recipe - Allrecipes.com
Extra Extra Rich Brownies Recipe
  • READY IN 35 mins

Extra Extra Rich Brownies

Recipe by  

"This recipe was created on a day we didn't have eggs at home, and they turned out fabulous!"

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Ingredients Edit and Save

Original recipe makes 18 brownies Change Servings
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  • PREP

    5 mins
  • COOK

    30 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
  2. In a large bowl, combine the flour, baking powder, salt, sugar and unsweetened cocoa. Stir in the oil, vanilla, and 3/4 cup of evaporated milk until well blended. Spread the mixture evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  4. To make the frosting: In a small saucepan, combine the remaining evaporated milk, sweetened cocoa, and butter. Cook over medium heat until almost boiling, remove from heat and chill until brownies are ready. When brownies are completely cool, frost with the chilled icing and cut into bars, or frost them individually.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2004

WOW! If you like rich, chocolately brownies, these are for you! I switched the measurements for the sugar and cocoa as someone previously suggested. I used 1 1/2 C. sugar and 1 rounded Cup of unsweetened cocoa. Be careful to NOT overbake. I took mine out at 21 minutes when just a little batter was on the tip of a toothpick and they were perfect; very heavy and moist inside the way I like. If you do accidentally overbake them, dip them like biscotti in your coffee or cocoa. I didn't make the frosting recipe as I like brownies unfrosted to nibble on or enjoy with vanilla ice cream. This one's a keeper!

 
Most Helpful Critical Review
Mar 08, 2003

Perhaps the measurements are wrong on this recipe? The brownies turned out like little chocolate bricks... they are unbelivably dry and hard. Everything I usually bake turns out great. I was too embarrased to bring them to the BBQ that I was making them for. Please re-evaluate this recipe before anyone else uses it!!!

 
Jan 17, 2003

These brownies had a wonderful texture but I think the amount of cocoa and sugar should be switched (I did that the second time and they were much better). I also think they should be made in a 9x9 pan. Overall they were decilcious and disappeared the same day I made them.

 
Apr 09, 2010

this was not to my liking. i switched the sugar and cocoa like previous users have recommended and watched it closely so it didn't overbake. well the center was a goopy mess that wouldn't come out of the pan, and the edges were perfect. it tasted awful though. i couldn't rate it less than one star even though i would have. i will not use this again and will remove it from my recipe box.

 
Apr 01, 2003

These are the richest, fudgiest brownies ever! I know why other people haven't rated them highly in the past. Truth is, this type of recipe is easy to overcook. Even a few minutes can make a huge difference! As for my batch, it passed the knife test after only 15 minutes. This unique recipe really stands out since it uses so much cocoa and no eggs. If "See's" made brownies, this is what they'd taste like! I don't usually prefer dark chocolate, but these send me to heaven!!

 
Jan 05, 2010

I loved them! I reduced the amount of cocoa to 1 cup and added 1/2 cup of chocolate chips because...why not? YUMMY

 
Jan 02, 2010

very cocoa-y and crumbly. I made sure not to over-cook them, but they are so soft they fall apart. If you like a lot of cocoa taste, you'll like them. I didn't use the icing because I felt that would be way too much cocoa flavor. I really only tried this recipe because I wanted brownies and I had a can of evaporated milk to use up. I think I'll stick to my nestle brownie recipe from now on.

 
Apr 09, 2009

Very very intense. I thought the "18 servings" was a typo, but you can really only eat a very small piece. We switched cocoa and sugar amounts as properly recommended, but it was still too much. It was useful to see a recipe that didn't require eggs, so I might try it again with 3/4 or 2/3 cups cocoa, instead.

 

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Nutrition

  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 145 mg
  • 6%

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

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