Chocolate Frosted Brownies

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My Mom made these brownies when my brothers and I were growing up.  I took the same recipe and started making them for my family. Over time, I make a couple of adjustments to the recipe.  One being that I add 1 cup of semi-sweet chocolate chips and chocolate frosting on top. These two additions make the brownies go from good to decadent.  They are very rich so you will want to cut smaller pieces.

Chocolate Frosted Brownies

makes one 13×9 pan

4 ounces of unsweet baking chocolate

3 sticks of butter (2 sticks for brownies, 1 stick for frosting)

4 eggs

2 cups sugar

1 tsp. vanilla

1 1/2 cup flour

3 cup semi-sweet chocolate chips (1 cup for brownies, 2 cups for frosting)

1/4 tsp. salt

1 cup chopped walnuts (optional)

Place the 4 ounces of unsweet chocolate and 2 sticks of butter in a microwaveable bowl.  Heat in microwave for 30 seconds at a time.  This will take 2-3 minutes. Stir in between the 30 second intervals until melted.

In a large mixing bowl, add eggs and using a mixer, beat until eggs are foamy and frothy.  Next, gradually add the sugar.  Beat until eggs and sugar become a pale yellow and the mixture is thick.  Stir in the melted chocolate mixture and vanilla.  Place chocolate chips and chopped walnuts (if you choose to use) in a separate bowl and add the flour and salt.  Toss the chocolate chips and nuts to coat with the flour and salt.  This will help the chips and nuts to not sink to the bottom of the brownies, but bake throughout the batter.  Fold the flour, chips and nuts into the batter.  Just stir until the flour is mixed in.  Over mixing will cause the brownies to not be as tender.  Pour into a greased 13×9 pan.  Bake at 325 degrees for 30 minutes.

After 30 minutes, use a toothpick to check the center of the brownies.   The toothpick should come out clean.  Let brownies cool.

When the brownies are cooled to room temperature, start the frosting.  This frosting is like a ganache except I use butter instead of cream.  Use a microwave safe bowl and melt the butter and chocolate chips in 30 second intervals and stir in between.  Once the chips and butter are melted, keep stirring and the chocolate will become silky smooth and shiny.  Pour and spread over the brownies.  As the warm frosting cools it will set up.  Once the frosting is set, a glass of cold milk is a must!

 

 

 

 

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About Karen Ann Lockyer

At the age of 21, I married my husband, AC and moved from Texas to Florida. I was a long way from home and missed my family. So I began cooking the recipes my Mom had cooked. I quickly became a Mom and wanted to give my children the same experience I had growing up with meals around the dinner table every night. I started with the classics like chicken and dumplings, pot roast, chicken enchiladas and desserts. Every good meal has to end with something sweet. Now my children, Lauren, 22 and AJ, 20 are grown. I spend my time in the kitchen expanding my cooking skills and writing down recipes. I am here to share with you the recipes I grew up on and the ones my kids and AC love. I also travel with AC on his business trips and try to find great restaurants and food along the way. I attribute my love for cooking and food to my family who always encourage me and enjoy being my guinea pigs.
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