Recipe by Juenessa
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.
Top Review by Lainey6605
These were really great fudgy brownies. I made them for my son's 11th birthday party and they were a hit with both the children and adults liking them. I didn't have any left. The only thing is that the frosting didn't work for me the way it was written. I did have to add a little more milk to get it to spreading consistency. Other than that, they were great. Thanks for posting, Juenessa.
- 354.88 ml unsalted butter
- 7 (198.44 g) unsweetened chocolate squares
- 532.32 ml sifted all-purpose flour
- 7.39 ml salt
- 946.36 ml coarsely chopped walnuts
- 6 large eggs
- 709.77 ml granulated sugar
- 22.18 ml vanilla extract
- 2 (56.69 g) unsweetened chocolate squares, coarsely chopped
- 14.79 ml unsalted butter
- 78.07 ml low-fat milk
- 591.47 ml sifted confectioners' sugar
- 7.39 ml vanilla extract
Directions See How It's Made
- 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.