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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHEWY FUDGY FROSTED BROWNIES Recipe

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This recipe for CHEWY FUDGY FROSTED BROWNIES is from The HARRISON Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 CUP (8 TBSP) UNSALTED BUTTER
2 (4 OZ) SEMI SWEET CHOCOLATE BARS, COARSELY CHOPPED
3/4 CUP SUGAR
1/4 CUP PACKED LIGHT OR DARK BROWN SUGAR
3 LARGE EGGS
1 TSP VANILLA
2/3 CUP FLOUR
2 TBSP (10G) UNSWEETENED NATURAL OR DUTCH PROCESS COCOA POWDER
1/4 TSP SALT
1 CUP SEMI SWEET CHOCOLATE CHIPS

FROSTING:

1/2 CUP (8 TBSP) UNSALTED BUTTER
1 1/2 CUPS CONFECTIONER'S SUGAR
1/3 CUP UNSWEETENED NATURAL OR DUTCH PROCESS COCOA POWDER
3 TBSP HEAVY CREAM OR MILK, SLIGHTLY WARMED
1/2 TSP VANILLA
PINCH OF SALT, TO TASTE
Directions:
Directions:
BROWNIES:

CUT THE BUTTER INTO SMALLER PIECES SO IT MELTS DOWN QUICKER. PLACE IN A HEATPROOF BOWL. ADD THE CHOPPED CHOCOLATE AND MELT IN MICROWAVE IN 20 SECOND INCREMENTS STIRRING AFTER EACH UNTIL MELTED.

COOL FOR JUST 5 MINUTES

MEANWHILE, PREHEAT THE OVEN TO 350º. LINE THE BOTTOM AND SIDES OF A 9 INCH SQUARE BAKING PAN WITH PARCHMENT PAPER. SET ASIDE

WHISK THE SUGAR AND BROWN SUGAR INTO THE COOLED CHOCOLATE AND BUTTER MIXTURE. WHISK IN THE EGGS AND THEN THE VANILLA. WHISK IN THE FLOUR, COCOA POWDER AND SALT UNTIL NO POCKETS OF DRY INGREDIENTS REMAIN. ONCE DONE, FOLD IN THE CHOCOLATE CHIPS. THE BATTER IS SEMI-THICK.

POUR AND SPREAD THE BATTER EVENLY INTO THE PREPARED BAKING PAN. BAKE FOR 32-35 MINUTES, OR UNTIL THE TOP APPEARS SET AND A TOOTHPICK INSERTED IN THE CENTER COMES OUT WITH JUST A FEW MOIST CRUMBS. CHECK THEM AT 30 MINUTES AS ALL OVENS VARY.

REMOVE FROM OVEN AND COOL ON RACK FOR 1-2 HOURS. ONCE COOLED, LIFT THE BROWNIES OUT OF THE PAN USING PARCHMENT PAPER TO LIFT.

FROSTING:

WITH A MIXER FITTED WITH A PADDLE OR WHISK ATTACHMENT, BEAT THE BUTTER ON MED SPEED UNTIL CREAMY, ABOUT 2 MINUTES. ADD CONFECTIONER'S SUGAR, COCOA POWDER, HEAVY CREAM/MILK, VANILLA AND SALT. BEAT ON LOW SPEED FOR 30 SECONDS THEN INCREASE TO HIGH AND BEAT FOR 1 FULL MINUTE. TASTE. BEAT IN ANOTHER PINCH OF SALT IF NEEDED

SPREAD FROSTING OVER BROWNIES AND CUT INTO SQUARES.

FREEZE WRAPPED BROWNIES FOR UP TO 3 MONTHS; LEAVE ON THE COUNTER FOR 2 DAYS; OR 1 WEEK IN FRIDGE.
Number Of Servings:
Number Of Servings:
9 - 12 BROWNIES
Preparation Time:
Preparation Time:
1 HOUR

 

 

 

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