Double-Fudge Frosted Brownies

TxsChef

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Double-Fudge Frosted Brownies


Brownies:
1/2 c unsalted butter, cut into tablespoons
1/2 c lightly packed brown sugar
6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 c granulated sugar
3 large eggs
1 1/2 tablespoons vanilla extract
1/2 c all-purpose flour
1/4 tsp salt

Frosting:
3 tbsp unsalted butter, cut into tbsps
2 ounces unsweetened chocolate
1 ounce milk chocolate
1 1/2 c confectioners' sugar, sifted
pinch of salt
1/4 c heavy cream
1 tsp vanilla extract
Garnish (optional):
1/4 c chopped walnuts

Make brownies: Preheat oven to 350°F. Line 8" square pan with aluminum
foil so that foil extends 2" beyond two opposite sides of pan. Lightly
butter bottom and sides of foil-lined pan. In medum suacepan, combine
butter pieces, brown sugar and semisweet and unsweetened chocolates. Cook over low heat, stirring constantly, until butter and chocoatles metl and mixture is smooth. Transfer to medum bowl. 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. Bake brownies for 35-40 minutes, or until
cake tester inserted into center comes out slightly moist. Do not
over bake. 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 frosting:
Place butter and unsweetened and milk chocolates in medium
saucepan. Heat over very low heat, stirring constantly, until butter and
chocolates 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. Beat in vanilla extract. Beat frosting on medium speed for
30 seconds, or until smooth and shiny. 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 up to 3 days. Bring
to room temperature before serving.
 
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