Enjoying a brownie sundae on Tuesday
Keeping true to the quest of using what we have in the kitchen, the chocolate buttercream frosting that was tempting me every time I opened the refrigerator door finally got the better of me, so I put it to good use. I baked my easiest, fudgy brownie recipe and generously spread them with the creamy frosting. Thank goodness most of them went to work with our daughter, or else I my waistline would have been jeopardized. What I saved was cut into small pieces and dropped over vanilla bean ice cream and then drizzled with chocolate syrup. A fast walk is definitely in order today.
You probably have everything you need for these brownies on hand. Seriously consider frosting them with homemade chocolate buttercream frosting.
Fudge brownies (this one’s for you, Emily)
- 1/2 cup butter (2 sticks)
- (2) 1 ounce squares unsweetened chocolate
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all purpose flour
- 1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Butter or coat with cooking spray an 8x8-inch aluminum baking dish.
Over low heat, melt the butter and chocolate together in a medium-size saucepan. Remove from heat. Stir in the sugar. Mix in the eggs, one at a time. Add vanilla and salt. Stir in flour and nuts and spread batter into prepared baking dish. Lick bowl of yummy batter. Bake for 25-30 minutes, or until done, being careful not to over-bake. (Brownies will begin to pull away from the sides when done.) Frost when thoroughly cool.