Ingredients for Cheyenne's Fudgy Dutch Cocoa Brownies Fudge Icing
- Butter
- Dutch Processed Cocoa Powder
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- Pure Vanilla Extract
- All Purpose Flour
- 1/4 teaspoon salt
- Walnuts
- Karo Light Corn Syrup
- 2 cups (240g) powdered sugar
- 2-4 tablespoons water
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How to Make Cheyenne's Fudgy Dutch Cocoa Brownies Fudge Icing
- Preheat oven to 350°F (175°C).
- Grease an 8x8x2-inch glass baking pan.
- In a medium saucepan, melt 1/2 cup (113g) of unsalted butter or margarine over medium heat.
- Remove from heat. Add 1/2 cup (40g) unsweetened cocoa powder and stir until smooth.
- Add 1 1/2 cups (300g) granulated sugar and mix well.
- Add 2 large eggs, one at a time, beating well after each addition.
- Stir in 1 teaspoon vanilla extract, 1 cup (125g) all-purpose flour, and 1/4 teaspoon salt.
- Do not overmix.
- Fold in 1/2 cup (60g) chopped nuts (optional).
- Spread batter evenly in the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (sides should not be hard and crusty).
- Let cool completely before frosting.
- **Fudge Icing:**
- In a small bowl, beat together 1/4 cup (57g) melted unsalted butter, 2 tablespoons (10g) unsweetened cocoa powder, 1/4 cup (60ml) light corn syrup, and 1 teaspoon vanilla extract until well combined.
- Gradually add 2 cups (240g) powdered sugar and 2-4 tablespoons water, beating until you reach a smooth, spreadable consistency.
- Spread icing evenly over the cooled brownies.
- Refrigerate for at least 45 minutes to allow the icing to set.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
325g
Fat
110g
Carbs
34g
