Trisha Yearwood’s Chocolate Brownies

This post may contain affiliate links.

With a fudgy brownie base and creamy chocolate icing, Trisha Yearwood’s chocolate brownies are hands-down one of the best I’ve ever tried! They’re quick and easy to make, too.

The recipe is different from other brownie recipes because there is no butter, you use shortening instead. I was a bit skeptical that they would be a little greasy but they were fudgy, sweet, and had a nice crispy crust on the top, like a European brownie. The frosting while not Trisha’s recipe is delicious and makes the brownies look beautiful, perfect for a party or a barbecue. 

How to Make Trisha Yearwood’s Brownies

This recipe is originally from Trisha Yearwood. You can see the full recipe here.

For the Brownies

1. Preheat the oven to 350°F. Line an 8×8 inch pan with foil and then prepare with cooking spray. Set aside. 
2. Melt the chocolate and shortening together over simmering water or in the microwave for 30 second intervals. Cool the chocolate mixture slightly.  In a separate mixing bowl, beat the eggs well then add the sugar and combine thoroughly, finally stir in the chocolate mixture.
3. Sift the flour together with the baking powder and salt, then stir into the chocolate mixture along with the vanilla. Spread the batter evenly in the prepared pan.
4. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
5. After cooling for about 20-30 minutes, spread icing on top and let cool completely before cutting.

For the Coconut Frosting

1. In a medium bowl combine the powdered sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and mix until smooth. 

Storage

We usually store these in an airtight container in the fridge for a few days. Since the frosting contains dairy, it’s best to keep it chilled.

Did you enjoy this recipe?

Leave a comment and a review below to share your thoughts.

Want even more chocolatey goodness in your life? Come follow along!

• Subscribe for email updates
• Follow on Instagram
• Follow on Pinterest

Trisha Yearwood’s Fudgy Chocolate Brownies

With a fudgy brownie base and creamy chocolate icing, Trisha Yearwood's chocolate brownies are hands-down one of the best I've ever tried! They're quick and easy to make, too.

Print Recipe

Ingredients

For the brownies

• 2 ounces Unsweetened baking chocolate
• 1/3 cup solid vegetable shortening such as Crisco
• 2 large eggs
• 1 cup sugar
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the frosting

• 1 stick butter melted
• 4 cups powdered sugar
• ½ cup Hershey’s Unsweetened Cocoa
• ½ cup whole milk
• 1 tsp vanilla extract

Instructions

Make the brownies

• Preheat the oven to 350°F. Line an 8×8 inch pan with foil and then prepare with cooking spray. Set aside.
• Melt the chocolate and shortening together over simmering water or in the microwave for 30 second intervals. Cool the chocolate mixture slightly. In a separate mixing bowl, beat the eggs well then add the sugar and combine thoroughly, finally stir in the chocolate mixture.
• Sift the flour together with the baking powder and salt, then stir into the chocolate mixture along with the vanilla. Spread the batter evenly in the prepared pan.
• Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Make the frosting

• In a medium bowl combine the powdered sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and mix until smooth.
• After cooling for about 20-30 minutes, spread icing on top and let cool completely before cutting.

Course: Dessert

Servings: 12 servings