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

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