Roselyn Bakery Brownies At Home

Roselyn Bakery Brownies At Home is the ultimate brownie lovers brownie. They are fudgy, sweet with a sugar-coated bottom, and sure to be a crowd-pleaser!

Roselyn’s was a bakery here in Indiana that I loved, although, in all honesty, I’ve never met a bakery I didn’t love!  But their brownies…….well I wouldn’t mind if heaven’s streets were paved in these and not gold!

It’s the combination of a fudgy yet fully baked brownie, the thick chocolate icing, and the pièce de ré·sis·tance, I think, is the sugar-coated bottom!

Roselyn Bakery Brownies At Home

Are there easier brownies to make? Absolutley, but these are worth every second. Not only will you think so but so will everyone who tries them.

These definitely aren’t your every day, in the mood for chocolate bake a brownie recipe. This makes 3 dozen good size brownies, perfect for a pitch-in, pot-luck, family get-together. Make no mistake, you take these once and you will always be asked to bring them! 

That’s right, not only are these super delicious chocolate fudgy brownies then iced with a creamy chocolaty icing but then you coat the bottoms (and little up the sides if your smart) in sugar!!!!

This is not a brownie for the faint of heart!  Oddly I am not a over the top chocolate lover but these brownies could be my gateway.

Want to know my ultimate snack……..these brownies and a cold beer!  I’m not even kidding. It’s the ultimate combination!

Grab Your Ingredients

Brownie Batter

• 4 eggs
• 2 1/4 cups granulated sugar
• 1 1/4 teaspoons salt
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon baking powder
• 1/2 cup small pecan pieces
• 1/2 cup light corn syrup
• 3/4 cup Crisco All-Vegetable Shortening
• 2 cups flour
• 1/4 cup water

Chocolate Fudge Icing

• 1 tablespoon light corn syrup
• 1/3 cup butter
• 2 drops vanilla
• 5 tablespoons Simple Syrup divided use (recipe follows)
• 1/3 cup Chocolate Fudge Base recipe follows
• 4 cups powdered sugar divided use
• 3 tablespoons plus 1 teaspoon water divided use

Simple Syrup

• 1 cup white sugar
• 1 cup water

Chocolate Fudge Base

• 7 1/2 tablespoons unsweetened cocoa powder
• 1 tablespoon sunflower seed oil
• 1 3/4 tablespoons Crisco All-Vegetable Shortening
• 2 1/2 teaspoons light corn syrup
• 2 drops vanilla

How To Make Roselyn Bakery Brownies At Home

Brownie Batter

1. Preheat oven to 350 degrees F. Grease a (15x10x1-inch) baking pan
2. Add whole eggs, sugar, salt, cocoa powder, vanilla, baking powder, and pecans into a mixing bowl. Mix on medium speed for 3 minutes or until smooth. Scrape bowl; set aside.
3. Add shortening to saucepan and melt down to liquid. DO NOT BOIL. Add corn syrup to saucepan and stir.
4. Add the shortening mixture to the egg mixture in the mixing bowl above and mix on low speed for 1 minute. Mix in flour. Slowly add 1/4 cup water and blend well for approximately minute at medium speed. After flour is mixed in scrape down bowl. Pour batter into prepared baking pan.
5. Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan.
6. Frost with Chocolate Fudge Icing. Cut into (2×2-inch) squares

Chocolate Fudge Icing

1. Combine corn syrup, butter, vanilla, 1 tablespoon Simple Syrup, and Chocolate Fudge Base in a bowl and blend together. Scrape down the bowl. Add 4 tablespoons Simple Syrup. Mix well and scrape the bowl.
2. Add 2 cups of powdered sugar and 2 tablespoons of water. Mix until incorporated. Add 1 teaspoon of water to thin the icing to the needed consistency.

Simple Syrup

1. In a medium saucepan, combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Chocolate Fudge Base

• Add cocoa powder, sunflower seed oil, shortening, corn syrup, and vanilla to a mixing bowl. Mix at low speed until smooth.

Tips, Tricks, Comments, and Questions

This recipe calls for sunflower oil—that’s what I usually use. However, I have also used regular vegetable oil, and the brownies are fine! So don’t panic if you don’t have it, but everything else!!

Looking for a quick brownie recipe for that weekday chocolate fix? Try my Classic One Bowl Brownies. I also have a really good gluten-free version!

Roselyn Brownie’s At Home

Published by Jent

The bakery brownie that you just can't get enough of, perfectly fudgie. This makes a large pan so perfect for sharing and definitely a crowd pleaser!

5 from 3 votes

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Servings 36 brownies

Calories 256 kcal

Ingredients

  

1x2x3x

BROWNIE BATTER

• 4 eggs
• 2 1/4 cups granulated sugar
• 1 1/4 teaspoons salt
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon baking powder
• 1/2 cup small pecan pieces
• 1/2 cup light corn syrup
• 3/4 cup Crisco All-Vegetable Shortening
• 2 cups flour
• 1/4 cup water

CHOCOLATE FUDGE ICING

• 1 tablespoon light corn syrup
• 1/3 cup butter
• 2 drops vanilla
• 5 tablespoons Simple Syrup divided use (recipe follows)
• 1/3 cup Chocolate Fudge Base recipe follows
• 4 cups powdered sugar divided use
• 3 tablespoons plus 1 teaspoon water divided use

SIMPLE SYRUP – makes 1⅓ cups

• 1 cup white sugar
• 1 cup water

CHOCOLATE FUDGE BASE – makes 1/3 cup

• 7 1/2 tablespoons unsweetened cocoa powder
• 1 tablespoon sunflower seed oil
• 1 3/4 tablespoons Crisco All-Vegetable Shortening
• 2 1/2 teaspoons light corn syrup
• 2 drops vanilla

Instructions

 

Brownies

• Preheat oven to 350 degrees F. Grease a (15x10x1-inch) baking pan
• Add whole eggs, sugar, salt, cocoa powder, vanilla, baking powder, and pecans into a mixing bowl. Mix on medium speed for 3 minutes or until smooth. Scrape bowl; set aside.
• Add shortening to saucepan and melt down to liquid. DO NOT BOIL. Add corn syrup to saucepan and stir.
• Add the shortening mixture to the egg mixture in the mixing bowl above and mix on low speed for 1 minute. Mix in flour. Slowly add 1/4 cup water and blend well for approximately minute at medium speed. After flour is mixed in scrape down bowl. Pour batter into prepared baking pan.
• Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan.
• Frost with Chocolate Fudge Icing. Cut into (2×2-inch) squares

Chocolate Fudge Icing

• Combine corn syrup, butter, vanilla, 1 tablespoon Simple Syrup, and Chocolate Fudge Base to a bowl, blend together. Scrape down bowl. Add 4 tablespoons Simple Syrup. Mix well and scrape bowl.
• Add 2 cups of powdered sugar with 2 tablespoons of water. Mix until incorporated. Add 2 cups of powdered sugar with the 1 tablespoon of water. Mix until incorporated. Add 1 teaspoon of water to thin icing to the consistency needed.

Simple Syrup

• In a medium saucepan, combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Chocolate Fudge Base

• Add cocoa powder, sunflower seed oil, shortening, corn syrup, and vanilla to a mixing bowl. Mix at low speed until smooth.

Nutrition

Serving: 1brownieCalories: 256kcalCarbohydrates: 45gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 23mgSodium: 114mgPotassium: 58mgFiber: 1gSugar: 38gVitamin A: 80IUVitamin C: 0.02mgCalcium: 13mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

Tried this recipe?Mention @farmwifefeeds or tag #farmwifefeeds!

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Hey, I’m Jent!

Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…

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