Poke n Pour Fudge Topped Brownies |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a brownie base with a creamy fudgy chocolate topping. You get to poke your fingers in the brownies before pouring the fudge all over the top. Ingredients:
3/4 cup unsalted butter |
4 ounces unsweetened chocolate, coarsely chopped |
1 1/2 cups granulated sugar |
1 cup unbleached all-purpose flour |
3 large eggs, lightly beaten |
2 teaspoons pure vanilla extract |
4 ounces bittersweet chocolate, coarsely chopped |
1/3 cup unsalted butter, softened to room temp |
1 1/3 cups powdered sugar, sifted |
3/4 cup half-and-half cream |
1 teaspoon pure vanilla extract |
Directions:
1. Heat oven to 350 degrees.
2. Lightly grease and flour a 13x9 inch baking pan.
3. For the brownie base: Melt the butter and chocolate in a medium saucepan over low heat, stirring until smooth.
4. Whisk in sugar, stirring until smooth.
5. Add flour,eggs, and vanilla, whisking to combine.
6. Spread into prepared pan.
7. Bake for 25-30 minutes or until a cake tester or toothpick inserted in the center comes out clean.
8. For the Fudge Sauce:In a medium saucepan, combine the chocolate and butter. Let soften over low heat, stirring until mixture is almost blended.
9. Whisk in sugar and half-n-half.
10. Cook,whisking, over medium heat until mixture comes to a boil.
11. Reduce heat to low and cook, whisking often, for 5 minutes.
12. Remove saucepan from heat.
13. Whisk in vanilla.
14. Cool to room temp or until its just pourable.
15. Remove brownies from oven.
16. Poke holes into the base every inch or so using your finger or the handle of a wooden spoon.
17. Immediately pour the fudge sauce over the brownie base.
18. Cool completely on a wire rack.
19. Refrigerate for extra fudgy flavor and texture.
20. Cut into bars.
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