King Kong Brownies

These King Kong Brownies are simply Decadent Chocolate Brownies! The frosting on the brownies contain nuts so if you have an allergy you may want to skip them

I’ve had so many different kinds of chocolate brownies over the years and these King Kong Brownies are by far the best I have ever had. These brownies are almost cake-like in nature. And the delicious chocolate frosting is to die for.

While I realize that this brownie recipe is far harder to make than those out of a box, it is well worth the extra effort. There is no comparison between this recipe and what comes out of the box.

The chopped walnuts in the chocolate frosting are optional for those of you with nut allergies or if you simply don’t like nuts!

If you like mint-flavored desserts, you have to try my Mint Mississippi Mud Brownies. They will blow you away! Prefer peanut butter? Got you covered with my Awesome Buckeye Brownies.

If you don’t have any Buttermilk on hand and don’t feel like going to your local grocery store, check the Chef’s Notes on the recipe card for an easy substitute.

How to Make King Kong Brownies.

1- Preheat Oven to 350°F.
2- In a large pot, bring butter, canola oil and water to a boil. Turn heat to low.
3- Add sugar, flour, and cocoa and mix well. Add beaten eggs, baking soda, buttermilk, and vanilla and mix well.
4- Pour mixture into a greased 9 x 13 baking dish and bake for 15 minutes or until the toothpick comes out clean.
5- While the brownies are baking, combine butter and buttermilk in a mixing bowl. Add sifted powdered sugar and beat well. Add cocoa, vanilla and optionally the chopped walnuts. Frost brownies while hot

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5 from 2 votes

 

King Kong Brownies

These King Kong Brownies are simply Decadent Chocolate Brownies! The frosting on the brownies contain nuts so if you have an allergy you may want to skip them

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Keyword: brownies, chocolate

Servings: 12

Calories: 660kcal

Author: Chef Rodney

Ingredients

BROWNIE BATTER

• 1/2 Cup Unsalted Butter
• 1/2 Cup Canola Oil
• 1 Cup Water
• 2 Cups White Sugar
• 2 Cups All Purpose Flour
• 1/4 Cup Cocoa Powder
• 2 Egg(s), Beaten
• 1 1/2 Tsp Baking Soda
• 1/2 Cup Buttermilk
• 1 Tsp Vanilla Extract

FROSTING

• 1/2 Cup Unsalted Butter, Softened
• 1/2 Cup Buttermilk
• 3 1/2 Cups Powdered Sugar
• 1/2 Cup Cocoa Powder
• 1 Tsp Vanilla Extract
• 1 Cup Walnuts, Chopped

how to make this recipe

• Preheat Oven to 350°F.
• In a large pot, bring butter, canola oil and water to a boil. Turn heat to low.
• Add sugar, flour and cocoa and mix well. Add beaten eggs, baking soda, buttermilk and vanilla and mix well.
• Pour mixture into a greased 9 x 13 baking dish and bake for 15 minutes or until the toothpick comes out clean.
• While the brownies are baking, combine butter and buttermilk in a mixing bowl. Add sifted powdered sugar and beat well. Add cocoa, vanilla and optionally the chopped walnuts. Frost brownies while hot

Notes

→ If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.

Nutrition

Calories: 660kcal | Carbohydrates: 89g | Protein: 6g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 327mg | Potassium: 184mg | Fiber: 3g | Sugar: 69g | Vitamin A: 545IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 2.2mg

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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