• 1 tablespoon softened butter, for greasing the pan
  • 2 tablespoons flour, for dusting the buttered pan
  • 3 large eggs
  • 1/2 cup sugar, sifted
  • 1/2 cup brown sugar, sifted
  • 2/3 cup cocoa, sifted
  • 1/2 cup flour, sifted
  • 1 stick of butter, melted
  • 3 1/2 ounce sweet chocolate bar with hazelnuts (or something comparable), chopped into pieces
  • 1 teaspoon vanilla extract
  • 2 tablespoons Frangelico liqueur (optional)
  • 1/2 teaspoon kosher salt

Creamy Cocoa Icing:

  • 1 stick of butter, softened
  • 1 cup powdered sugar, sifted
  • 2 tablespoons cocoa powder, sifted
  • 1 teaspoon Apple juice or Frangelico liqueur (optional)



    1. Preheat the oven to 300 ºF. Butter and flour an 8-inch square pan or something of comparable size.
    2. In a stand mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow (about two minutes).
    3. Add both sugars then add remaining ingredients. Mix well to combine, scraping sides of mixer bowl down as needed to ensure even mixing.
    4. Pour the batter into the greased and floured pan and bake for 45 minutes.
    5. When done, remove to a rack to cool. Cool for about two hours before trying to ice them.


    1. While the brownies are cooling, start on the icing.
    2. In the bowl of a stand mixer fitted with the paddle attachment, add all ingredients.
    3. Whip on medium-low to start and increase to high as powdered sugar and cocoa powder are incorporated into the icing. Scrape sides of bowl as needed to make sure icing mixes evenly.
    4. When brownies are cool, spread icing on them. Cut and serve brownies.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach