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Nutty Fudge Brownies

Source of Recipe

From "Paula Deen's Southern Cooking Bible" by Paula Deen


Recipe Introduction

"To me, a brownie ought to be frosted. Why hold back? I love mine with some nuts and enough salt in the batter to balance some of that sweetness."

List of Ingredients

Brownies:
â—¦ 2 sticks (8 ounces) butter
â—¦ 8 ounces semisweet chocolate, chopped
â—¦ 4 ounces unsweetened chocolate, chopped
â—¦ 2 cups granulated sugar
â—¦ 4 large eggs, lightly beaten
â—¦ 1 tablespoon vanilla extract
â—¦ 1 cup all-purpose flour
â—¦ 1 teaspoon salt
â—¦ 1 ½ cups chopped pecans

Frosting:
â—¦ ¾ cup granulated sugar
â—¦ â…“ cup unsweetened cocoa powder, sifted
â—¦ â…“ cup whole milk
â—¦ 3 tablespoons butter, at room temperature
â—¦ 1 ½ tablespoons light corn syrup
â—¦ 3 ¼ cups confectioners' sugar, sifted
â—¦ 1 ½ teaspoons vanilla extract


Recipe

Preheat the oven to 350° F. Grease a 13 by 9-inch baking pan with butter, oil, or cooking spray.

To make the brownies: In a large saucepan, melt the butter and both chocolates over low heat, stirring constantly. Whisk in the granulated sugar. Then whisk in the eggs and vanilla. In a medium bowl, whisk together the flour, salt, and pecans. Using a rubber spatula, fold the chocolate mixture into the flour mixture just until combined. Pour the batter into the prepared baking pan and bake until firm and set, but not dry, 25 to 30 minutes. Let cool completely in the pan.

To make the frosting: In a large saucepan, whisk together the granulated sugar and cocoa powder. Whisk in the milk, butter, and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. Take the pan off the heat and stir in the confectioners' sugar and vanilla. Spread the frosting over the surface of the cooled brownies, cut into 24 squares and enjoy!

Makes 24 brownies