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Rosie's Chocolate Brownies

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“One of the best brownies I have ever tasted! Takes a bit more time, but well worth the wait. Please note that these fudgy brownies should be made a day ahead to ensure proper texture and flavor. Frost and serve the day after you bake them (this is included in prep time).”
READY IN:
24hrs 25mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Butter an 8-inch square pan.
  3. In double boiler, melt the chocolate with the butter over barely simmering water.
  4. Set aside to cool for 5 minutes.
  5. In a bowl, using electric mixer, beat together the chocolate mixture and sugar for 1 to 2 minutes until completely combined.
  6. Add the vanilla and the lightly beaten eggs and mix just until combined.
  7. Add the flour and beat just until totally blended and has a shiny, velvety look, 1 minute or less.
  8. Spread batter evenly into prepared pan and bake for 20 to 25 minutes until a very thin crust forms on the top and a knife inserted in the center comes out clean or with a moist crumb.
  9. Do not over bake.
  10. Cool in the pan on a rack until it reaches room temperature.
  11. When it is cool, cover with plastic wrap and set aside overnight.
  12. To make frosting: In blender combine the melted chocolate, sugar and evaporated milk.
  13. Process for 3 to 5 minutes until mixture is firm and shiny (the sound of the blender will change when the mixture has firmed up).
  14. Frost the brownies with a thin layer of the icing.
  15. To serve, cut into squares and top each with a pecan half, if desired.

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