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.
I know this brownie recipe is a bit more complicated than the ones you find in a box, but trust me, it’s totally worth it! The brownies you make from this recipe are way better than the ones you buy from the store.
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Ingredient Substitution
The chopped walnuts in the chocolate frosting are optional for those of you with nut allergies or if you simply don’t like nuts! You could even substitute the chopped walnuts for some mini chocolate chips.
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.
Buttermilk Substitution
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. Since this recipe calls for 1/2 cup you will need to adjust accordingly.
Another option is to use a cultured buttermilk blend. All you need to do is add water. I was very skeptical at first but in a pinch it works great!
Gather your Ingredients
You will need the following ingredients to make this King Kong Brownies recipe (see recipe card for quantities): Unsalted Butter, Canola Oil, Water, White Sugar, All Purpose Flour, Cocoa Powder, Eggs, Baking Soda, Buttermilk, Vanilla Extract, Powdered Sugar and Walnuts (optional).
How to Make King Kong Brownies
- Preheat the oven to 350°F. Lightly grease a 9 x 13 baking dish. Set aside.
- In a large pot, bring the butter, canola oil and water to a boil. Turn the heat to low.
- Add the white sugar, flour and cocoa and mix well. Add the beaten eggs, baking soda, buttermilk and vanilla extract and mix well.
- Pour the mixture into the prepared 9 x 13 baking dish and bake for 20 minutes or until a toothpick comes out clean.
- While the brownies are baking, combine the butter and buttermilk in a mixing bowl. Add the sifted powdered sugar and beat well. Add the cocoa, vanilla extract and optionally the chopped walnuts.
- Frost the brownies while they are hot!
King Kong Brownies
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Ingredients
BROWNIE BATTER
- ½ Cup Unsalted Butter
- ½ Cup Canola Oil
- 1 Cup Water
- 2 Cups White Sugar
- 2 Cups All Purpose Flour
- ¼ Cup Unsweetened Cocoa Powder
- 2 Eggs, beaten
- 1 ½ Tsp Baking Soda
- ½ Cup Buttermilk
- 1 Tsp Vanilla Extract
FROSTING
- ½ Cup Unsalted Butter, softened
- ½ Cup Buttermilk
- 3 ½ Cups Powdered Sugar, sifted
- ½ Cup Unsweetened Cocoa Powder
- 1 Tsp Vanilla Extract
- 1 Cup Walnuts, chopped (optional)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13 baking dish. Set aside.
- In a large pot, bring the butter, canola oil and water to a boil. Turn the heat to low.
- Add the white sugar, flour and cocoa and mix well. Add the beaten eggs, baking soda, buttermilk and vanilla extract and mix well.
- Pour the mixture into the prepared 9 x 13 baking dish and bake for 20 minutes or until a toothpick comes out clean.
- While the brownies are baking, combine the butter and buttermilk in a mixing bowl. Add the sifted powdered sugar and beat well. Add the cocoa, vanilla extract and optionally the chopped walnuts.
- Frost the brownies while they are hot!
Notes
These brownies are to die for. I omitted the nuts because of allergies, and they were delicious.
These brownies are to die for. I left out the nuts as my son is allergic but other than that they were delicious. I will make these again.