Fudgy, loaded with nuts and topped with rich chocolate frosting, these Frosted Brownies, were a weekly staple at our house when I was growing up.
Did you know there is a National “Have a Brownie Day”. It falls on February 10th. (Not to be confused with “National Brownie Day”, which is celebrated in December. Let’s face it though, brownies are SO good and there are SO many ways to make them, that they absolutely deserve two days of recognition! Actually, I think every day should be celebrated with brownies.
Brownies have been around for a LONG time. In fact, the first printed recipe from Fanny Farmer dates back to 1896. And brownies were one of the first prepackaged mixes ever sold, appearing in the Sears Roebuck catalog in 1897. Growing up, brownies were always made from scratch, using this recipe. I have made hundreds of brownies, both at home and for my food styling profession, but this old, worn out recipe card is still one of my favorites. It has just the right amount of fudginess, without being wet and sticky.
The wonderful flavor comes from melting chocolate and butter together to create a batter that’s oh-so-chocolatey! You can add nuts or skip them, depending on which team you are on, “nuts” vs. “no nuts”. My mom always made brownies with nuts, so that’s what we grew up on, but it works both ways.
Besides nuts, there is also the “frosted” vs. “unfrosted” debate. I can go either way with this. This particular recipe tastes awesome with frosting. I have included the frosting recipe we always used. It’s made by cooking butter, sugar and milk together and then stirring in chocolate chips. It is SO yummy and tastes like a little layer of fudge on top! Can’t you just taste it?
Make some Frosted Brownies today in celebration of the “official” day or whip some up anytime, because really….EVERY day should be brownie day. Happy Baking!
Yields 36 brownies Ingredients Instructions
Yields 36 brownies