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These bakery style brownies are the best homemade brownies you will ever make - Roselyn Bakery Brownies at your fingertips!

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
  

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 (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.

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.

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