Rosie's Chocolate Brownies |
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Prep Time: 1440 Minutes Cook Time: 25 Minutes |
Ready In: 1465 Minutes Servings: 16 |
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One of the best brownies I have ever tasted! Takes a bit more time, but well worth the wait. Please note that these fudgy brownies should be made a day ahead to ensure proper texture and flavor. Frost and serve the day after you bake them (this is included in prep time). Ingredients:
4 ounces unsweetened chocolate |
1/2 cup unsalted butter |
1 1/4 cups granulated sugar, plus |
3 tablespoons granulated sugar |
1 teaspoon vanilla extract |
3 large eggs, lightly beaten |
3/4 cup all-purpose flour |
1 1/2 ounces unsweetened chocolate, melted |
1/4 cup granulated sugar |
1/4 cup evaporated milk |
16 pecan halves (for decoration) |
Directions:
1. Preheat oven to 350 degrees.
2. Butter an 8-inch square pan.
3. In double boiler, melt the chocolate with the butter over barely simmering water.
4. Set aside to cool for 5 minutes.
5. In a bowl, using electric mixer, beat together the chocolate mixture and sugar for 1 to 2 minutes until completely combined.
6. Add the vanilla and the lightly beaten eggs and mix just until combined.
7. Add the flour and beat just until totally blended and has a shiny, velvety look, 1 minute or less.
8. Spread batter evenly into prepared pan and bake for 20 to 25 minutes until a very thin crust forms on the top and a knife inserted in the center comes out clean or with a moist crumb.
9. Do not over bake.
10. Cool in the pan on a rack until it reaches room temperature.
11. When it is cool, cover with plastic wrap and set aside overnight.
12. To make frosting: In blender combine the melted chocolate, sugar and evaporated milk.
13. Process for 3 to 5 minutes until mixture is firm and shiny (the sound of the blender will change when the mixture has firmed up).
14. Frost the brownies with a thin layer of the icing.
15. To serve, cut into squares and top each with a pecan half, if desired.
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