Frosted Fudge Brownies Recipes

Steps:

• In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack. , For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.

Steps:

• In a saucepan, melt butter.
• Remove from the heat. Stir in cocoa; cool.
• In a mixing bowl, beat eggs and sugar.
• Combine flour, baking powder and salt; gradually add to egg mixture.
• Stir in vanilla and the cooled chocolate mixture; mix wel.
• Spread into a greased 13 inch by 9 inch by 2 inch baking pan.
• Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean (do not over bake).
• Cool on wire rack.
• For frosting, in a mixing bowl, cream butter, confectioners sugar, cocoa and vanilla.
• Add enough milk until the frosting achieves spreading consistency.
• Spread over brownies.
• Cut into bars.

Steps:

• Grease a 9x9 inch pan and preheat the oven to 350*.
• Beat the butter and sugar together until fluffy.
• Beat in the vanilla, then the eggs one at a time.
• Sift together the flour, cocoa powder, and salt, and blend into butter mixture.
• Pour into greased pan and bake ABOUT 30 mins., depending on your oven. *BAKE LESS TIME IF YOU LIKE YOUR BROWNIES FUDGEY AND MORE TIME IF YOU LIKE THEM CAKEY*.
• While brownies are baking, make the frosting: In a saucepan over low heat, melt butter and stir in cocoa powder and milk.
• Off heat, beat in the sugar.
• Spread evenly over brownies while they are still warm (not immediately out of the oven).
• When cool, cut into small squares.
• The yield depends on how large you cut them.
• This recipe is easily doubled (bake in a 9x13 pan) and nuts may be added to both the brownies and the frosting.

Steps:

• In bowl combine sugar and butter. In microwave melt chocolate. Slowly add chocolate and coffee to butter mixture. Stir to combine. Spread onto cooled brownies.

Steps:

• In a saucepan, melt butter.
• Remove from the heat.
• Stir in cocoa and cool.
• While cooling, beat eggs and sugar in mixing bowl.
• Combine the flour, baking powder and salt.
• Gradually add to the egg mixture.
• Stir in the vanilla and cooled chocolate mixture and mix well.
• Spread into a greased 13 x 9 x 2-in.
• pan.
• Bake at 350 for 25-28 minutes of until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• For frosting, in a mixing bowl, cream the butter, confectioners' sugar, cocoa and vanilla.
• Add enough milk until it achieves spreading consistency.
• Spread over brownies.
• Cut into bars and enjoy.

Steps:

• Preheat the oven to 350 degrees F. Coat the bottom of a 13 x 9 baking pan with non-stick spray and set aside. In large bowl, combine the brownie mix with the oil, water, eggs, and espresso. Stir vigorously with a wooden spoon until well combined. Fold in the chips into the batter. Spread the brownie batter in the greased pan and bake for 30 minutes. Remove from oven and allow to cool completely.
• To make the frosting: Combine the cream cheese frosting and espresso in a bowl and stir with a wooden spoon until smooth. Spread the frosting over the cooled brownies, chill until set, and cut into squares. Serve with coffee ice cream and/or chocolate covered espresso beans.

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
• Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
• Make brownie batter as directed on box. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. With football-shaped cookie cutter, cut brownies into football shapes. Set aside leftover pieces for snacking. Spread frosting on brownies. Pipe on decorating icing to look like football laces.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch pan.
• In a medium bowl, cream together the sugar and butter. Stir in the chocolate syrup and eggs until well mixed. Mix in the flour and pecans. Spread evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven, until a knife inserted into the center comes out clean.

Steps:

• Mix all brownie ingredients. Bake in a greased 9x11 inch pan at 350°F for 20-25 minutes.
• While brownies are baking, mix all icing ingredients together. Set aside.
• Immediately ice brownie with icing while still hot.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
• Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
• To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
• Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.

Steps:

• Preheat oven to 300°F and grease an 8x8 baking pan.
• Combine unsweetened chocolate and butter in a medium saucepan and melt over medium low heat, stirring constantly until pieces are almost melted.
• Remove from the heat and stir until smooth.
• In a large bowl using an electric mixer on medium speed, beat eggs until light yellow in color--about 5 minutes.
• Add sugar and blend on low until thoroughly combined.
• Add vanilla and melted chocolate to the egg sugar mixture.
• Blend on low until smooth.
• Add the flour and mix thoroughly.
• Pour batter into greased pan.
• Smooth surface with a spatula, and sprinkle uniformly with chocolate chips.
• Bake on center rack of oven for 45-55 minutes.
• The batter should be set and a toothpick inserted into the center should come out clean.
• Do not overbake.
• Cool to room temperature.
• Cover and refrigerate for at least one hour.
• Cut and serve chilled.

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs; mixing well.
• Combine flour, cocoa, and salt; add to creamed mixture and mix well.
• Stir in vanilla and walnuts.
• Spread into a greased 15x10 inch baking pan.
• Bake at 325 degrees for 40-45 minutes or until tests done.
• Cool for 10 minutes.
• Meanwhile, for icing, melt butter and chocolate.
• Place in a mixing bowl.
• Add half the powdered sugar; mix well.
• Add milk, vanilla and remaining sugar and beat until smooth.
• Spread immediately over warm brownies.

Steps:

• In a medium saucepan, melt butter or margarine on low heat.
• Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
• Add in flour, cocoa, baking powder and salt.
• Stir in chips and nuts if desired.
• Bake at 350 for approx 25-30 minutes, depending on your oven.
• Do not over-bake.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, two at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Spread into a greased 15x10x1-in. baking pan., Bake at 325° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes. , Meanwhile, for icing, melt butter and chocolate. Transfer to a large bowl. Add half of the confectioners' sugar; mix well. , Beat in the milk, vanilla and remaining sugar until smooth. Spread over warm brownies. Sprinkle with nuts if desired.