A Mother's Home Journal: Fudgy Brownies, Simply Chocolate Goodness

I sure found a keeper in this new Fudgy Brownies recipe I discovered from Allrecipes.com. A friend asked if I make chocolate brownies. Of course I do, but since she would resell it, I tried to find in my collection the one that can be sold at an affordable price. I thought of making the old Thick and Fudgy Brownies recipe I posted before but I am not very much a fan of that one (well, probably because the first and only time I tried it I was using self-rising flour which made the big difference in it's texture). I searched Allrecipes.com for fudgy brownies with the highest rating in terms of reviews and found the recipe from a lady named Celeste. I adapted my own procedure in this one, if you want the original recipe just click here.

FUDGY BROWNIES with FROSTING

8 squares (8 oz) unsweetened baking chocolate
1 cup butter
5 eggs
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chopped walnuts

1 1/4 cups white sugar
1 cup heavy cream
5 squares (5 oz) unsweetened baking chocolate
1/2 cup butter, softened
1 teaspoon vanilla extract

First of all, my notes:

I did not realize until just NOW, that I may have gotten the Frosting part all wrong. I believe that I had just used 1oz of chocolate. Wait a minute... arrrgg, I really am not sure but even if I got it wrongly, it still taste really good, and oh, well, it will have been too sweet. Heck, chocolate bars in the Philippines are not sold in squares, that's why. Anyway, I have included the necessary conversion in the recipe above, you may need a weighing scale for this. I bought a digital weighing scale for just Php500 here in Dipolog City, way cheaper than the one I saw at Serendra before which was sold at two grand. Ooops, out of topic.
Second, I omitted the nuts, my Josh doesn't like them in his brownies.
Third, a light cream will do for the frosting.
Lastly, the directions below has been altered and that's how I exactly did it.

   1.   Preheat oven to 375 degrees F (190 degrees C). Line 2 7x11x2 rectangular pan with foil or wax paper. Place 8 ounces of baking chocolate with 1 cup of butter in a saucepan and on medium heat, melt the butter and chocolate together. Stir to mix.
   2. Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high for about 2 minutes. I was using a Kitchenaid mixer and used my paddle attachment and just beat it on medium (#4). Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
   3. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 30 minutes. To test doneness, insert a stick (toothpick, if you wish but I always use a barbeque stick) and make sure there are still a few crumbs on the stick. Do not wait for the "tester-comes-out-clean" stage. I believe you will have a dry brownies if you do so. Cool in the pan before frosting.
   4. To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
   5. Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. As opposed to letting the frosting cool down, I divided the frosting in half and immediately spread the hot frosting on the brownie pan, allowed it to cool and refrigerated it for an hour before cutting it into bars. You can add sprinkles to decorate it.