I came across this recipe a number of years ago when my son had not yet outgrown his egg allergy. It is still one of my family’s favorites today. I believe it is a recipe from FAAN (Food Allergy & Anaphylaxis Network).
When my son was first diagnosed we tried dozens of recipes for cookies and brownies…and the vast majority of them tasted awful! However, when we tried this one…we struck gold! You AND your kids will love it!
So, bake up a batch of these in no time and give your kids a big hug and kiss when they walk in the door from school and surprise them with homemade brownies!
Frosted Fudge Brownies
- 2 and 1/3 cups flour, divided
- 1 cup apple juice
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder (Hershey’s)
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 and 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Preheat oven to 350 degrees and grease a 9×13 inch pan. In a small saucepan over medium heat, combine 1/3 cup flour and apple juice. Stir constantly until mixture thickens, about 2 minutes. Remove from heat, pour into a medium bowl and set aside. Melt butter in microwave and then add cocoa and mix. Remove from heat and let cool.
Add sugar and vanilla extract to cooled apple juice mixture and mix well. Stir in cocoa and mix until blended. Stir in remaining flour, baking powder, and salt. Spread batter into pan. Bake 25-30 minutes or until toothpick inserted into the center comes out clean. Cool completely; frost and cut into squares.
Frosting for Fudge Brownies
- 1/4 cup butter
- 1/3 cup light corn syrup
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 c unsweetened cocoa powder
- 2 cups powdered sugar
- 2 Tablespoon water
In medium bowl, beat butter, corn syrup, vanilla, and salt until well blended. Beat in cocoa powder. Beat in powdered sugar alternately with water until smooth and creamy. More water may be added 1 teaspoon at a time until spreadable.