I love desserts — as you have probably noticed by the amount of sweet recipes that I have already posted on Savormania compared to everything else — but not just any dessert, I am quite picky. Give me something gooey or with lots of cream and sugar, and I’ll be the happiest eater on earth. Give me something with fruits combined with chocolate or sticky candy, and you’ll send me running for the hills. Ok, I admit, those are the only two types of sweets I hate. If I could eat every single other dessert all day long, I would.
A tendency for sugary stuff is something that runs in my family. My maternal grandmother, Savta, was a great cook who surprised us with many delicious meals during her lifetime and left us an amazing cookbook with all of her favorite recipes accompanied by the story behind each. Savormania was somewhat inspired by her cookbook and is written as an ode to her. Savta, wherever you are right now, know that you did your job well — your granddaughter is just like you, she loves to write and she loves to cook.
Out of 100 recipes in Savta’s cookbook, about 90 are desserts. Mind you, my grandmother was diabetic since the age of 50, but she never lost her sweet tooth and continued to bake the most mouthwatering cakes (and she would eat them too!). I promise I’ll maintain a variety on Savormania, however, forgive me if I tend to always sway back to desserts — they’re just so good that I have to share them with you!
I’ve been baking these chocolate fudge brownies for years now and have never found a recipe that rules them out, which is why I qualify them as the most amazing. They’re taken from Hershey’s website (you can’t go wrong with one of their recipes) and are made with two different layers of chocolate (yay!) that you’ll find in (1) the brownie itself and (2) the buttercream chocolate frosting. Hershey’s calls them the “Ultimate Chocolate Brownies” for a reason…and trust me, once you bake them, there’s no way back.
One month ago: artichoke tomato feta and olive pie
- ¾ cup (90g) cocoa powder
- ½ teaspoon baking soda
- ⅔ cup (150g) butter or margarine, melted
- ½ cup (1.2dl) boiling water
- 2 cups (400g) white sugar
- 2 eggs
- 1⅓ cups (170g) all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup (90g) chocolate chips
- 6 tablespoons butter or margarine, softened
- 2⅔ cups (330g) powdered sugar
- ½ cup (60g) cocoa powder
- ⅓ cup (0.8dl) milk or soy milk
- 1 teaspoon vanilla extract
- Preheat your oven to 180°C/350°F and grease a 13x9x2-inch Pyrex or baking pan.
- In a large mixing bowl, beat with a mixer the cocoa powder, baking soda and butter until creamy. Slowly add the boiling water and continue to beat until the mixture thickens. Add the white sugar, eggs, flour and vanilla and blend until smooth.
- Stir in the chocolate chips with a spatula. Pour the mixture into the Pyrex and bake for 35 minutes or until a toothpick inserted in the corners of the brownies comes out clean. The brownies are meant to be gooey in the center, so do not test the center with a toothpick.
- Let the brownies cool down to room temperature.
- To prepare the buttercream frosting, beat the butter in a mixing bowl until creamy. Add the powdered sugar and cocoa powder, alternating with the milk, and beat until the mixture reaches a spreading consistency. Finally stir in the vanilla and combine well.
- Spread the frosting over the brownies and serve when ready. If you frost the brownies while they still haven't cooled down completely, the frosting may run a bit. If you want a harder consistency then when for your brownies to cool down.
SLIGHTLY ADAPTED FROM: Hershey's Ultimate Chocolate Brownies
MAKE IT DAIRY-FREE: substitute the butter for margarine and the milk for soy milk. Make sure that the chocolate chips are dairy-free as well.
How did your chocolate fudge brownies come out? Share photos of your recipe on Instagram by tagging #savormania