• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2/3 cup butter
  • 4 (1 oz) squares unsweetened chocolate
  • 4 eggs
  • 2 cups sugar
  • 2 tsp vanilla
  • 1 1/3 cups flour
  • 1 tsp baking pwd
  • 1/2 tsp salt
  • White Fudge Frosting:
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 1/4 - 2 cups pwd sugar
  • Chocolate Buttercream Frosting:
  • 1/2 cup butter, softened
  • 3 1/4 cups pwd sugar
  • 1/4 cup unsweetened cocoa pwd
  • dash salt
  • 1/4 cup whipping cream
  • 1 (1-oz) square unsweetened chocolate chocolate, melted
  • 2 tbsp light corn syrup


  • Melt the butter and chocolate together and set aside to cool. Beat the eggs until thick and foamy. Gradually add the sugar, beating well until thick. Add the cooled chocolate mixture and vanilla. Stir in the flour, baking pwd and salt just until moistened. (Batter will be thick.) Spread in a greased 9x13" pan. Bake at 350° for approximately 25 minutes, or until set. Do not overbake. Cool completely and frost with White Fudge Frosting (recipe follows) or Chocolate Buttercream Frosting (recipe follows)
  • White Fudge Frosting: In a saucepan, melt the butter. Add the granulated sugar and milk. Cook over medium heat, stirring constantly, and bring to a boil. Be careful not to scorch the milk. Remove from heat, and stir in the vanilla. Allow to cool. Gradually add the pwd sugar, as much as is needed to reach desired consistency. Stir in additional milk if needed.
  • Chocolate Buttercream Frosting: In a large bowl, cream the butter. Gradually add the pwd sugar, cocoa and salt, alternately with the whipping cream and melted chocolate, scraping bowl often and beating well after each addition. Stir in the corn syrup. Frost brownies.

Categories: Brownie  Dessert 
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