Dark Chocolate Brownies with Fudgy Frosting, Revisited

This is one of the first dessert recipes I posted on this blog. The first time around the photo was horrible. This one is not much better, considering we devoured half the pan before I got around to shooting it! These brownies are dark, rich, and delicious. Once again, I couldn't wait 'till they cooled to slather on the frosting and take a bite (or two or three). That's why they look so messy. But when something tastes that good- who really cares, right?

2/8/09: Ironically, some of my most decadent dessert recipes have come from Whole Food's website. Eating natural whole foods doesn't have to be boring or unsatisfying. These brownies immediately caught my eye: dark chocolate with a buttery cocoa glaze. You can indulge and still feel good about what you are eating. The darker the chocolate, the higher antioxidant content. All pure ingredients make for a clear conscience, and for me, that means an even more delicious brownie! I used 60% Dark Ghirardelli chips (so not too bitter) and these were quickly devoured. (I didn't even have time to take a photo before they were half gone!) If you don't want your frosting to melt, make sure the brownies are completely cooled. You can add more powdered sugar for a thicker frosting. And of course...we served them with a little vanilla ice cream on the side!

INGREDIENTS

6 oz. 60% bittersweet chocolate, chopped

1/2 cup (1 stick) unsalted butter

2 tsp. vanilla extract

3 eggs

1 1/2 cups sugar

1/4 tsp. salt

1 cup all-purpose flour

Frosting (optional):

2 Tbsp. unsalted butter

1 1/2 Tbsp. unsweetened cocoa powder
1-2 Tbsp. warm water

1/2 tsp. vanilla extract

1 cup powdered sugar, sifted

DIRECTIONS

1. Preheat oven to 375 F.

2. Butter and flour a 9 x 9-inch baking pan. Set aside.

3. In a double boiler, melt chocolate and butter, stirring until smooth. (Or microwave, stirring every 20 seconds.) Stir in vanilla and let cool slightly.

4. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix.

5. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 10 to 15 minutes or until a toothpick inserted 1 inch from the center comes out clean.

6. While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.

7. Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.

Makes 12 brownies.

(Adapted from Whole Foods Market)