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FUDGE RIPPLE BROWNIES
Fudge Ripple Brownies
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INGREDIENTS
- Cooking Time: 25 minutes + cooling
- Servings: 4 dozen
- Preparation Time: 35 minutes
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 squares (1 oz. each) unsweetened chocolate, melted and cooled
- 2 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup walnuts
- Frosting:
- 1/3 cup butter
- 3 cups confectioners' sugar
- 1 1/2 tsp vanilla
- 4 to 5 tbsp heavy whipping cream
- Topping:
- 1 square (1 oz.) unsweetened chocolate
- 1 tbsp butter
- 1 tbsp confectioners' sugar
DIRECTIONS
In a large mixing bowl, cream the butter and sugar until light and fluffy
Add the eggs, one at a time
Beat well after each addition
Add the chocolate and vanilla
Mix well
Combine the flour, baking powder, and salt
Add to the creamed mixture
Mix well
Stir in the nuts
Spread into a greased 15 x 10 x 1 inch baking pan
Bake at 350 for 25-30 or until a toothpick inserted near the center comes out clean
Cool on a wire rack
For the frosting, cook and stir the butter in a saucepan over medium heat for 6-7 minutes or until golden brown
Pour into a large mixing bowl
Add the confectioners' sugar, vanilla, and enough cream to achieve spreading consistency
Frost the cooled brownies
For the topping, melt the chocolate and butter in a heavy saucepan or microwave
Stir until smooth
Add the confectioners' sugar
Stir until smooth
Drizzle over the frosting
Cut into bars
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