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Ingredients
  

BROWNIES

  • 1 cup flour
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 large eggs
  • 8 tablespoons butter melted
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 c chocolate chips

FROSTING

  • 1/2 c butter softened
  • 4 oz cream cheese softened
  • 1 tsp vanilla extract
  • 3 c powdered sugar
  • 2-3 tbsp milk

Instructions
 

For the brownies:

  • Preheat the oven to 375°F. Lightly grease 2 mini cupcake pans, or a 9x9 pan.
  • Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.
  • Spoon the batter into the prepared pan.
  • Bake the brownies for 10-12 minutes for mini brownies, or about 25 minutes (for the 9" pan) or until they're just barely beginning to pull away from the sides of the pan. A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it; you shouldn't see any wet batter.
  • Remove brownies from the cupcake pan after 10 minutes and let cool completely. Cut brownies in the pan after they are cooled.

For the frosting:

  • Cream together the butter and cream cheese and vanilla. Add the vanilla. Add the powdered sugar 1 cup at a time and mix for 3-4 minutes. Add milk to desired consistency. Pipe onto brownies.

Notes

Adapted from King Arthur Flour Fudge Brownie Recipe