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"Sinfully Rich" Fudgy Brownies (T&T)




Source of Recipe


Posted by LuAnn for CNC. Source: “Cookies” cookbook by Natalie Hartanov Haughton, 1983.


Recipe Introduction


These brownies, from what is probably my favorite cookie cookbook, are my idea of the “ultimate brownie” -- rich and moist, topped with a THICK layer of melt-in-mouth fudgy frosting. They are one of our family's traditional summer picnic treats. (And no, I did not personally name them ("Sinfully Rich...") , this is the recipe as it was titled in the cookbook!


List of Ingredients




BROWNIES:
4 ounces unsweetened chocolate
1/2 pound butter (2 sticks)
4 eggs
2 cups sugar
1 tablespoon vanilla extract
1 /4 teaspoon salt

CHOCOLATE-MARSHMALLOW FROSTING:
4 ounces unsweetened chocolate
1/2 pound butter (2 sticks)
2 eggs
1 tablespoon vanilla extract
1 (1 pound) package confectioner's sugar
4 cups miniature marshmallows


Recipe



Preheat the oven to 350 degrees. Grease a 13x9-inch baking pan; set aside.

In a large saucepan, combine the chocolate and butter; heat over low heat until melted and smooth, stirring occasionally. Remove from the heat; beat in the eggs, sugar, vanilla and salt until thoroughly blended. Stir in the flour, blending well. Spread evenly in the bottom of the prepared pan.

Bake in the preheated oven (350 degrees) for 25 to 30 minutes. (The brownies should be moist. Do not over bake.) Remove from the oven and cool in the pan. Meanwhile, prepare the Chocolate-Marshmallow Frosting.

To prepare the Chocolate Marshmallow Frosting: In a medium saucepan, combine the chocolate and butter; heat over low heat until melted and smooth, stirring occasionally. Remove from the heat; add the eggs, vanilla and powdered sugar, beating until smooth and slightly cooled. Stir in the marshmallows. While the frosting is still warm, spread over the brownies.

Refrigerate the frosted brownies for several hours or overnight. Cut chilled cookies into bars. Serve chilled, or for an extra "gooey" treat, serve at room temperature! Store in the refrigerator.

Makes: 1 (9x13-inch) Pan (Cut as large as you dare! However, be “forewarned,” if cut in 24 squares, each brownie has 21 grams of fat!)