Fudge Brownie
Two kinds of chocolate are used to make these favorite dessert bars. Drizzle them with a sweet glaze or use them to make an ice cream sundae.
Ingredients
Directions
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Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.
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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.
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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.
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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.
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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.
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.
Nutrition Facts
Vanilla Glaze
Ingredients
Directions
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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.
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