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Fudge Brownie
Chill: 12 hrs
Bake: 35 mins at 350°F
Ingredients
- 1 cup butter
- 8 ounces bittersweet chocolate, coarsely chopped
- 3 ounces semisweet chocolate, coarsely chopped
- 4 eggs, lightly beaten
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup coarsely chopped pecans or walnuts, toasted
- Vanilla Glaze (recipe below)
Directions
1. Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.
2. In a heavy large saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar, and vanilla. Stir into warm chocolate mixture; cool to room temperature.
3. In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Stir in pecans. Spread the batter in the prepared pan.
4. Bake in a 350 degree F oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.) Cool in pan on a wire rack. Store, covered, in the refrigerator for 12 to 24 hours before serving.
5. To serve, remove pan from refrigerator. Use foil to lift brownies out of pan. Cut brownies with 3-inch heart-shape cookie cutters. Drizzle with Vanilla Glaze. Chill until glaze is set. Makes 10 to 12 heart shapes or 15 bars.
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Variation:
Brownie Sundaes:
Divide 1 quart tin roof sundae ice cream or vanilla ice cream into 6 chilled heart-shaped serving dishes or shallow bowls. Top each serving with a heart-shaped brownie (omit Vanilla Glaze). Drizzle brownie with warm chocolate-fudge ice cream topping. Top each with whipped cream, coarsely chopped nuts and a maraschino cherry. Makes 6 servings.
Ingredients
- 2/3 cup powdered sugar
- 1 teaspoon milk
- 1/2 teaspoon vanilla
Directions
In a small bowl, stir together powdered sugar, milk, and vanilla. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency. Makes about 1/2 cup.
