Wednesday, January 5, 2011


These brownies are so sinfully rich. It is my favorite brownie recipe. I have included a frosting but I usually do not make the frosting. I prefer them with a big, big scoop of ice cream. Whatever you decide, I really think you will find they are very decadent.

1 c. all-purpose flour
¼ tsp. salt
½ tsp. ground cinnamon
6 (1 oz.) squares unsweetened chocolate
1 c. (2 sticks) butter
2 c. granulated sugar
2 tsp. vanilla extract
4 lg. eggs
1 c. chopped walnuts

1 c. confectioners’ sugar
3 T. unsweetened cocoa powder
3 T. butter, softened
1 T. light corn syrup
1 tsp. vanilla extract

1-2 T. milk

Preheat oven to 350ºF. Grease a 9-inch square baking pan. Sift together the flour, salt and cinnamon. Set aside. In small saucepan, over low heat, melt the chocolate and butter. Let cool for about 5 minutes. In large mixing bowl, place the sugar, cooled chocolate and vanilla extract. Mix on medium speed with mixer until blended. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and gradually add the flour mixture. Stir in the nuts. Bake for 30 to 35 minutes or until toothpick inserted in center comes out with moist crumb. Do not overbake. Remove to wire rack to cool completely. Frosting: Sift together the confectioners’ sugar and cocoa powder. In mixing bowl, cream the butter, corn syrup, half of the sugar-cocoa powder mixture, vanilla extract and 1 tablespoon of the milk with mixer on low speed until well blended. Gradually add the remaining sugar-cocoa powder mixture and beat until well blended and of spreading consistency. Add the additional 1 tablespoon milk, if necessary. Spread over cooled brownies. Cut into squares.