Fudge Topped Brownies
Source of Recipe
Emeril Lagasse
List of Ingredients
1 tablespoon unsalted butter, plus 12 tablespoons (3/4 cup)
1 tablespoon flour, plus 3/4 cup, sifted
3 (1-ounce) squares unsweetened baking chocolate
1 1/2 cups granulated sugar
3 large eggs
1 cup chopped pecans, lightly toasted
1 1/2 teaspoons pure vanilla extract
Fudge Topping:
1 stick unsalted butter
1/4 cup unsweetened cocoa powder
6 tablespoons buttermilk
1 pound confectioners' sugar
1 teaspoon pure vanilla extract
Recipe
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish
with 1 tablespoon of the butter. Sprinkle 1 tablespoon of flour into
the pan to coat the sides and bottom, knocking out any excess. Set
aside.
In the top of a double boiler or in a bowl set over simmering water,
combine the remaining 12 tablespoons butter and the chocolate. Cook,
stirring, until smooth, about 3 minutes. Add the granulated sugar and
whisk until smooth. Add 1/4 cup of the flour and whisk to combine.
Alternate adding the remaining flour and eggs, whisking well after
each addition. Stir in the toasted nuts and vanilla.
Pour into the prepared pan, shifting the pan to create an even layer.
Bake until risen and a toothpick inserted in the center comes out
clean, about 30 minutes.
For the Fudge Topping: While the brownies are in the oven, in a
medium saucepan, combine the butter, cocoa powder and buttermilk over
medium heat. Cook until the butter melts and mixture just comes
together. Remove from the heat and whisk until smooth. Sift the
confectioners' sugar into a medium bowl. Add the chocolate mixture
and vanilla and whisk until smooth.
Remove the brownies from the oven and, with the handle of a wooden
spoon, poke holes into the brownies every 1 to 2 inches. Pour the
Fudge Topping over the brownies and smooth with a rubber spatula. Let
cool on a wire rack for at least 1 hour before cutting.
Cut into 2-inch brownies and serve.
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