Thursday, February 05, 2009

Sinfully Rich Fudgy Brownies

Next week is cooking club with some of the ladies from church. Each month there is a theme and all the participants bring their chosen recipe already made. This gives us a chance to try everything that everyone brought. We also share the recipes so that we can make everything at home as well. This is my first time going. I'm excited!



This month's theme is Pasta or Chocolate. I don't know a huge amount of pasta recipes so I went with chocolate. When I was growing up my family would make these rich and delicious brownies from scratch. I'm not sure where we got the recipe, probably from some cookbook somewhere I'm sure, but we have been making them for 20+ years. yummy, yummy, yummy! Well, I haven't made them in about 10 years and the last time I did they didn't turn out the best. So I wanted to practice making this recipe before taking it next week to the cooking club.



Can I tell you, they turned out better then I remember! *drool* I thought I would share the recipe here. These are just a few of the brownies. Hubby took the rest to work.



Sinfully Rich Fudgy Brownies

4 oz. unsweetened chocolate (we use the baker's brand that comes in the 8 oz. blocks)
1 c. butter
4 eggs
2 c. sugar
1 tblsp vanilla
1/4 tsp salt
1 c. flour
Chocolate Marshmallow Frosting (recipe follows)

Preheat oven to 350 degrees. Grease 13x9 pan. In a large saucepan combine chocolate and butter. Heat over low heat until melted and smooth, stirring often. Remove from heat. Beat in eggs, sugar, vanilla and salt until thoroughly blended. Stir in flour, blending well. Spread evenly in greased baking pan. Bake 25 to 30 minutes. Brownies should be moist. Do not over bake. Cool in pan. While Brownies are cooling, make the frosting.

Chocolate Marshmallow Frosting

4 oz. Unsweetened Chocolate (this is the remainder of the bar)
2 eggs
1 (1lb.) pkg Powedered sugar (approx. 3 3/4 cups)
4 cups mini marshmallows
1 c. butter
1 tblsp vanilla

In a medium saucepan combine butter and chocolate. Heat over low until melted and smooth, again stirring often. Remove from heat. Add eggs, vanilla and powedered sugar, beating until smooth. Stir in Marshmallows.

Once the Marshmallow mixture is complete and the brownies are cooled top the brownies with frosting. Refrigerate for several hours. Cut chilled brownies into bars. Store in refrigerator. Makes 40 small brownies.

*Tip: If you cut the chocolate into small peices it helps with the melting process. Also, my butter was still hard so I cut that into small pats as well. By cutting both the chocolate and the butter it helps to control the melting process so that the chocolate doesn't burn.

4 comments:

Proud Mom said...

Okay - I think I just gained a pound looking at your photo! That looks so chocolaty and yummy. I'm printing the recipe so I can try them too!

L. Taggart said...

yum, yum!

Sarah Payne said...

I can't wait to try them on Thursday!!

Sarah Payne said...

I can't wait to try them on Thursday!!