River Road Brownies
River Road Brownies

This recipe for River Road Brownies comes from the Baton Rouge Jr. League Cookbook, “Second Helping”.
I cut these into 1 1/2 inch squares, and they were some of the best little brownie bites I’ve eaten.

River Road Brownies & Chocolate Butter Frosting

Author: Si Foster


  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup sifted flour
  • 1/3 cup cocoa powder, unsweetened
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts

Chocolate Butter Frosting:

  • 1 1/2 squares unsweetened chocolate, 1 1/2 oz
  • 2 tablespoons butter
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 3 tablespoons milk or cream


  • Cream butter and sugar in large bowl. Add eggs and vanilla, beat until mixed well with butter and sugar mixture. Add all dry ingredients, just until incorporated. Fold in nuts.
  • Pour into foil lined, greased 8 inch square pan.
  • Bake in 350 degree oven for about 25 minutes until knife inserted in center comes out with a few moist crumbs attached.
  • Frosting: Melt chocolate and butter over low heat. Combine chocolate mixture with remaining ingredients, beat until thoroughly blended. Frost cooled brownies, cut when cooled completely. Yields about 2-3 dozen bite sized pieces.

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!