Dr Andy Bob
  • Home
  • About Me
  • American
  • Chinese
  • Dessert
  • Drink
  • French
  • Indian
  • Jewish
  • Moroccan
  • Middle Eastern
  • Southwest/Mexican
  • Spanish
  • Thai
  • Thanksgiving

Frosted Brownies

Brownies
8 oz
½ cup
3 cups
4 large
2 t
½ t
2 cups
2 cups

Frosting
4 oz
6 T
1 t
1/8 t
3 cups
2+ T

semisweet or bittersweet chocolate (we use 60% cacao Ghirardelli)
unsalted butter
sugar
eggs (room temp)
vanilla
salt
flour
lightly toasted pecans or walnuts (optional)


unsweetened chocolate
unsalted butter
vanilla
salt
powdered sugar
milk
Picture
Brownies
  • Chop chocolate and microwave with butter until melted.  Check often and heat slow to prevent burning.  Let chocolate cool for about 10 minutes.
  • Mix sugar, eggs, vanilla, and salt into the cooled chocolate to blend.  Add flour and mix gently until incorporated.  Stir in optional nuts.
  • Scrape into greased 9x13 inch pan and bake at 350 for about 30 minutes.  Toothpick inserted half way between edge and center should come out slightly moist with a few crumbs attached.
  • Cool completely before frosting.

Frosting
  • Chop chocolate and microwave with butter until melted.  Check often and heat slow to prevent burning.  Let chocolate cool for about 10 minutes.
  • Add vanilla and salt to cooled chocolate.
  • Add sugar and milk in 3 stages, beating on medium speed until smooth each time.  Frosting will look chunky and bad but with a bit of extra milk and beating it will get smooth at the end.  Add extra milk as needed in very small amounts.

  • Notes:  These are dense with deep chocolate flavor.  Frosting is basically fudge.  It’s also good on a yellow cake, though somewhat hard to smooth in an attractive manner.
  • Yield:  about 12 large brownies
  • Source: Modified from James McNair’s Afternoon Delights

Category:  Dessert                                                                                                                                                 Modified 1/4/13
Print Friendly and PDF