HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Bars, Cookies and Brownies Wicked and Rich Double Fudge Brownies with Blender Frosting Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Brownies: 5 ounces chopped unsweetened chocolate 10 tbsp. butter, diced 1 1/3 cups sugar 1/8 tsp. salt 2 tbsp. light corn syrup 4 tsp. vanilla extract 3 large eggs 3/4 cup plus 2 tbsp. sifted all purpose flour 1/2 cup chopped walnuts Fudge Frosting: 4 ounces chopped semisweet chocolate 2 tsp. vanilla extract 1/3 cup evaporated milk 2 tbsp. light corn syrup 1 tbsp. softened butter Directions For Brownies: Preheat oven to 325 degrees. Line the inside of a 9x9 inch baking pan with foil, leaving a 2 inch overhang. Lightly butter bottom of pan. Melt together the chocolate and butter in the top of a double boiler over simmering water. Stir until smooth. Transfer chocolate mixture to a large bowl and let stand 10 minutes. Beat in the sugar and salt on low speed. Beat in the corn syrup and vanilla. Beat in the eggs 1 at a time. Stir in the flour and walnuts. Scrape batter into the prepared pan. Bake about 30 to 35 minutes until toothpick comes out moist. Transfer brownies to a rack and cool completely. For Fudge Frosting: Melt the chocolate in the top of a double boiler over simmering water. Stir until smooth. Combine the evaporated milk, corn syrup, butter and vanilla in a blender. Add melted chocolate. Blend 20 to 45 seconds until frosting is thick and creamy. Immediately spread frosting over cooled brownies. Refrigerate brownies 10 to 15 minutes until frosting is set. Cover brownies and let stand overnight at room temperature. Remove brownies from pan using foil overhang as an aid. Peel off foil and discard. Cut brownies into bars. Makers about 2 dozen brownies. Related Recipes •   Healthy and Easy Yogurt Brownies •   Cashew Blondie Brownies with White Chocolate Frosting •   German Chocolate Brownies with Coconut Pecan Frosting •   Creamy Chocolate Cashew Brownies •   Rich Caramel Pecan Fudge Brownies •   Baked Mud Brownie Bars •   Irish Cream Brownies •   Brownies with Peanut Butter Frosting •   Sophisticated Raspberry Brownies •   Peanut Butter Brownies •   Fancy Party Glazed Raspberry Brownies •   Country Style Fudge Brownies •   Double Chocolate Fudge Pecan Brownies •   Really Easy Tropical Island Brownies •   French Chocolate and Hazelnut Brownies •   Triple Espresso Chocolate Brownies •   Halloween Black Widow Brownies •   Christmas Ornament Brownies •   Ghostly Halloween Cream Cheese Brownies •   Raspberry Brownies View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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