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Double fudge frosted brownies
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Yield: 9 brownies
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| DOUBLE FUDGE FROSTED BROWNIES Difficulty: *Easy Preparation: 45 minutes plus baking and cooling times Print this Recipe Email to a Friend Sign-In Take advantage of being a member and add recipes to your personal recipe box. User Name Password: Brownies: | |
| 1/2 cup (1 stick) | unsalted butter, cut into tablespoons |
| 1/2 cup | lightly packed light brown sugar |
| 5 bars (1.5 ounces each) | Godiva Dark Chocolate, chopped |
| 3/4 cup | granulated sugar |
| 3 large | eggs |
| 1 1/2 teaspoons | vanilla extract |
| 1/2 cup | all-purpose flour |
| 1/2 teaspoon | salt |
| Frosting: | |
| 3 tablespoons | unsalted butter, cut into tablespoons |
| 1 bar (1.5 ounces) | Godiva Dark Chocolate |
| 1 bar (1.5 ounces) | Godiva Milk Chocolate |
| 1 1/2 cups | confectioners' sugar, sifted |
| Pinch | salt |
| 1/4 cup | heavy cream |
| 1 teaspoon | vanilla extract |
| Garnish (optional): | |
| 1/4 cup | chopped walnuts |
Make the brownies:
1. Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil so that foil extends 2 inches beyond two opposite sides of pan. Lightly butter bottom and sides of foil-lined pan.
2. In medium saucepan, combine butter pieces, brown sugar and chocolate. Cook over low heat, stirring constantly until butter and chocolate melt and mixture is smooth. Transfer to medium bowl.
3. With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of yolk. Mix in vanilla extract. Add flour and salt and mix vigorously until mixture is shiny and smooth. Scrape batter into prepared pan and smooth top with rubber spatula.
4. Bake brownies for 35-40 minutes or until cake tester inserted into center comes out slightly moist. Do not overbake. Place pan on wire rack and let cool for 45 minutes. Using two ends of foil as handles, lift brownies out of pan. Invert onto cooling rack and peel off foil. Let cool completely (brownies will be frosted on smooth side).
Make the frosting:
1. Place butter and chocolate in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolate melt and mixture is smooth. Transfer to bowl of electric mixer. On low speed, add half of confectioners' sugar, salt, then half of heavy cream. Blend in remaining confectioners' sugar and remaining heavy cream. Beat in vanilla extract. Beat frosting on medium speed for 30 seconds or until smooth and shiny.
2. Spread frosting over uncut brownies, making it as smooth as possible. Garnish top with chopped walnuts, if desired. Cut into 9 squares and serve at room temperature. Store covered, in airtight container in refrigerator for up to 3 days. Bring to room temperature before serving.
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