Bakery Brownies at Home
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Making Bakery Brownies at Home is one of my favorite things. These are fudgy with icing on top and sugar-coated bottoms!
This is the recipe from an Indiana bakery called Roselyn’s, one of my favorite places as a child. The recipe is directly out of their cookbook and I shared it earlier, Roselyn Brownies At Home. I have since condensed or tweaked, but have not strayed from the original to make it easier to read and make.
Bakery Brownies at Home
I love these brownies! And dare I admit I’m not a huge chocoholic, pretty sure it’s the final dip in sugar that sends them way over the top for me.
Once the brownies are cooled, iced and cut is when the true magic happens. Place about a cup of sugar in a flat dish and dip the bottom of each brownie into the granulated sugar. It sets these brownies apart from all other brownies. It’s how most bakeries serve their brownies. It’s amazing!
These definitely take longer than a box mix but so worth it. A treat you won’t regret taking the time to make.
This makes a huge batch as well, so it’s brownies for a crowd or will keep you in snacks for days!
Bakery Brownies at Home
Ingredients
Brownie Batter
- 4 eggs
- 2½ cups granulated sugar
- 1¼ teaspoons salt
- 1/2 cup unsweetened cocoa powder
- 1½ teaspoons vanilla
- 1/2 teaspoon baking powder
- 1/2 cup light corn syrup
- 3/4 cup Crisco Shortening
- 2 cups flour
- 1/4 cup water
Chocolate Fudge Icing
- 7½ Tablespoons unsweetened cocoa powder
- 1 Tablespoon sunflower oil recommended, can use vegetable oil
- 1¾ Tablespoons Crisco Shortening
- 2½ teaspoons light corn syrup
- 1/2 teaspoon vanilla
- 1 Tablespoon light corn syrup
- 1/3 cup butter
- 5 Tablespoons simple syrup, divided use see recipe notes
- 4 cups powdered sugar
- 3 Tablespoons water
Sugar Bottoms
- 1 cup white granulated sugar
Instructions
Brownie Batter
- Grease a 15x10x1 inch baking pan.
- Add whole eggs, sugar, salt, cocoa powder, vanilla, baking powder into a mixing bowl. Mix on medium speed for 3 minutes or until smooth. Scrape down sides of bowl and set aside.
- Add shortening to saucepan and melt down to liquid. DO NOT BOIL. Add curb syrup and stir.
- Add the shortening mixture to the egg mixture in the mixing bowl and mix on low speed for 1 minute. Slowly mix in flour and water, blend well for approximately 1 minute at medium speed. Once the flour is fully incorporated. Pour batter into prepared baking pan.
- Bake in a pre-heated 350° oven for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan
Chocolate Fudge Icing
- Add cocoa powder, sunflower seed oil, shortening and 2½ teaspoons light corn syrup in a large mixing bowl-mix at low speed until combined and fudge consistency.
- Add the remaining Tablespoon of corn syrup, butter, vanilla, 1 Tablespoon of simple syrup to the mixing bowl with the fudge base you just made. Scrape down bowl and add remaining 4 Tablespoons of simple syrup and mix well.
- Add 2 cups of powdered sugar with 2 Tablespoons of water, mix until incorporated. Add the other 2 cups of powdered sugar and the remaining Tablespoon of water and mix completely. If too thick can add 1 teaspoon of water to thin icing to desired consistency.
Icing and Cutting Brownies
- Once brownies have cooled in the pan you can ice them.
- I then cut the edges off and eat them!!!
- Then I cut the brownies into small squares, dip the bottoms in granulated white sugar and place on a serving plate!
Notes
Nutrition values are estimates, for exact values consult a nutritionist.
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Hey, I’m Jent!
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Made these exactly as directed. Came out great! Not your usual homemade cocoa brownies, They were different, and delicious! Definitely reminds me of brownies from a bakery. There is a typo in this recipe though. The brownie batter instructions, on number 3, It says “Add curb syrup and stir” It should say corn syrup instead. I obviously knew what it meant, But it should probably get corrected. lol.