Prep time
Cook time
Total time
Recipe type: Brownies
Serves: 12
Brownie Batter
  • 8 ounces butter, microwave for 30 seconds to soften
  • 10 ounces white granulated sugar (1½ cup)
  • 2 ounces light brown sugar, packed (1/4 cup)
  • 3 whole eggs
  • 1 tsp pure vanilla
  • 4 ounces all-purpose flour (1 cup)
  • 2 ounces unsweetened dutch cocoa (1/2 cup)
  • ¼ tsp salt
  • Additions as desired: white chocolate, chocolate chips, nuts, etc.
Chocolate Icing
  • 2 TBL melted butter
  • 1 cup confectioner's sugar
  • 1 TBL unsweetened cocoa
  • 1 TBL milk
  1. Mix softened butter with sugars and only until combined. The mixture will still be somewhat grainy. Don't overbeat. You don't want to incorporate air into the brownies.
  2. Add eggs and vanilla and stir until mixed.
  3. Add the cocoa and salt to the flour and add to your mixture.
  4. Using an ice cream scoop, add the chocolate batter to cupcake tins. Don't overfill.
  5. Add topping as desired.
  6. Bake brownies at 350 degrees, cool 20 minutes, remove from pan, and complete cooling before adding any icing or chocolate drizzle.
  7. For the chocolate icing:
  8. Combine melted butter with confectioner's sugar.
  9. Add the cocoa more or less depending on how dark you want your icing.
  10. Add milk to thin as desired.
If you are baking in one pan, use 8x8x3 greased or non-stick spray. Bake at a lower temperature than individual ones, 325 degrees, 30 minutes until set. Brownies will continue to bake in pan after removing from pan, so don't overbake.
Recipe by Country Cupboard Cookies at