It doesn't get more fudgy than this. You can leave out the nuts if you want a pure chocolate thrill! This recipe comes from Reader's Digest, Canada 2004.
- 1 1⁄2 cups unsalted butter
- 7 (1 ounce) unsweetened chocolate squares
- 2 1⁄4 cups sifted all-purpose flour
- 1 1⁄2 teaspoons salt
- 4 cups coarsely chopped walnuts
- 6 large eggs
- 3 cups granulated sugar
- 1 1⁄2 tablespoons vanilla extract
- 2 (1 ounce) unsweetened chocolate squares, coarsely chopped
- 1 tablespoon unsalted butter
- 1⁄3 cup low-fat milk
- 2 1⁄2 cups sifted confectioners' sugar
- 1 1⁄2 teaspoons vanilla extract
- To make the brownies, preheat oven to 325°F and butter a 15-1/2 x 10-1/2 x 2-inch baking pan.
- In a small saucepan, melt the butter and chocolate over low heat; cool.
- Onto a piece of waxed paper, sift the flour and salt, then toss with the nuts.
- In a large bowl, with a mixer at high speed, beat the eggs just until foamy.
- Add the sugar, then the cooled chocolate mixture and vanilla, and beat just until blended.
- Stir in the flour mixture just until it disappears, then spoon into the prepared pan.
- Bake for 35 minutes, or just until set and a toothpick inserted in the center comes out almost clean.
- Let cool completely in the pan before frosting.
- To make the frosting, heat the chocolate, butter, and 1/3 cup of milk in a small saucepan over low heat until chocolate melts, stirring frequently.
- Cool to lukewarm, then pour into a medium bowl.
- Stir in sugar and vanilla.
- Using a mixer, beat at high speed for about 10 minutes, or until thick enough to spread. If frosting is too thick to your liking, you can add between 1-3 tablespoons more milk and beat again to desired consistancy. Frost completely cooled brownies in pan.
- Refrigerate until ready to serve, then cut into 1-inch chunks and remove from pan.