Fudge Brownie
Recipe from Midwest Living

Two kinds of chocolate are used to make these favorite dessert bars. Drizzle them with a sweet glaze or use them to make an ice cream sundae.


Fudge Brownie

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Servings: Makes about 1/2 cup.
Prep Time: 30 mins
Total Time: 13 hrs 5 mins
Related Categories: Brownies, Chocolate Desserts, Christmas Desserts, Christmas Party, Fudge Brownies, Hot Fudge Sauce, Ice Cream, Ice Cream, Ice Cream Sundae, Low Sodium, Valentine's Day, Whipped Cream
 
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Ingredients
  • 1  cup
    butter
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  • 8  oz.
    bittersweet chocolate, coarsely chopped
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  • 3  oz.
    semisweet chocolate, coarsely chopped
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  • 4 
    eggs, lightly beaten
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  • 3/4  cup
    granulated sugar
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  • 3/4  cup
    packed brown sugar
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  • 2  tsp.
    vanilla
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  • 1  cup
    all-purpose flour
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  • 1-1/2  tsp.
    baking powder
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  • 1/2  tsp.
    salt
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  • 1  cup
    coarsely chopped pecans or walnuts, toasted
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  •  
    Vanilla Glaze (recipe below)
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Directions
1.
Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.
2.
In a heavy large saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar, and vanilla. Stir into warm chocolate mixture; cool to room temperature.
3.
In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Stir in pecans. Spread the batter in the prepared pan.
4.
Bake in a 350 degree F oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.) Cool in pan on a wire rack. Store, covered, in the refrigerator for 12 to 24 hours before serving.
5.
To serve, remove pan from refrigerator. Use foil to lift brownies out of pan. Cut brownies with 3-inch heart-shape cookie cutters. Drizzle with Vanilla Glaze. Chill until glaze is set. Makes 10 to 12 heart shapes or 15 bars.

Vanilla Glaze
In a small bowl, stir together 2/3 cup powdered sugar, 1 teaspoon milk, and 1/2 teaspoon vanilla. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency. Makes about 1/2 cup.

Brownie Sundaes
Divide 1 quart tin roof sundae ice cream or vanilla ice cream into 6 chilled heart-shaped serving dishes or shallow bowls. Top each serving with a heart-shaped brownie (omit Vanilla Glaze). Drizzle brownie with warm chocolate-fudge ice cream topping. Top each with whipped cream, coarsely chopped nuts and a maraschino cherry. Makes 6 servings.
Nutrition information
Calories 417, Total Fat 27 g, Saturated Fat 13 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 2 g, Cholesterol 89 mg, Sodium 211 mg, Carbohydrate 45 g, Total Sugar 35 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet
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