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.
Why you’ll love trisha yearwood’s recipe
Rich and fudgy
Deliciously crispy crust
Uses shortening instead of butter for a firmer texture
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.
After cooling for about 20-30 minutes, spread icing on top and let cool completely before cutting.
For the Coconut 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.
Tips & Variations
Use dark cocoa powder for a deeper flavor in the frosting.
Serve them without frosting, if you prefer!
Freeze the extras for an extra snack later on.
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.
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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.
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.
