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Brownies | March 25, 2012

River Road Brownies

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 Baton Rouge Jr. League, Baton Rouge, LA


  • 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


  1. 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.
  2. Pour into foil lined, greased 8 inch square pan.
  3. Bake in 350 degree oven for about 25 minutes until knife inserted in center comes out with a few moist crumbs attached.
  4. 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.

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Recipe Rating

  1. These brownies look amazing!! I am a newbie to your blog and I'm so glad I found it! =) I invite you to check mine out! I hope you have an amazing Easter weekend!

    -Heidi Harlequin