These brownie’s take a little bit longer than a box mix but being able to eat a pan full of Roselyn Brownies at home is so worth the effort. And your friends and neighbors will be begging you to make them!
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 combinations 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!
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!
Roselyn Brownies At Home
This recipe calls for sunflower oil – that’s what I use most of the time, I have used regular vegetable oil and the brownies are fine! So don’t panic if you don’t have it but everything else!!
Roselyn Brownie's At Home
- 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 recipe follows
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
- Makes 1 1/3 cups
- 1 cup white sugar
- 1 cup water
- In a medium saucepan combine sugar and water. Bring to a boil stirring, until sugar has dissolved. Allow to cool.
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
- 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 (2x2-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.
- 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.