How To make Iced Brownies
1 c Sugar
1/2 c Butter, softened
4 Eggs
16 oz Can chocolate-flavored syrup
1 c Flour
1/2 c Chopped nuts
ICING: 1 1/4 c Sugar
6 tb Butter
6 tb Milk or light cream
1 t Vanilla extract
6 oz Semisweet chocolate chips
brOWNIES: In a mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Add syrup and flour; mix well. Stir in nuts. Pour into a greased 13x9x2" baking pan. Bake at 350 degrees for 30-35 minutes or until top springs back when lightly
touched. Cool slightly. Meanwhile, for icing, combine sugar, butter and milk in a small saucepan. Cook and stir until mixture comes to a boil. Reduce heat to medium and cook for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla and chocolate chips until chips are melted (mixture will be thin). Immediately pour over brownies. Cool completely before cutting. Note: If cooking for two, freeze brownies in an airtight container and thaw as needed. Posted by: Debbie Carlson ~ Cooking Echo
How To make Iced Brownies's Videos
Betty's Perfect Chocolate Frosting for Brownies
Betty demonstrates how to make Chocolate Frosting for Brownies. This frosting was made to spread on top of the Zucchini Brownies from the previous video in Betty's Kitchen, but it can be used for any brownies, cakes, or cupcakes. This recipe is adapted from Arrita Morris's Chocolate Frosting, published in the Richmond Register newspaper.
Perfect Chocolate Frosting for Brownies
¼ cup butter
¼ cup milk
5 tablespoons unsweetened cocoa powder
2 cups confectioner's sugar (This is the same as icing sugar or powdered sugar.)
In a small saucepan, melt the butter over low heat. Add the milk and cocoa powder and stir over low heat, just until thick and combined. Remove from heat and stir in 2 cups of confectioner's sugar, a little at a time. The mixture will seem very stiff, but it will soften a bit as you continue to stir. When the mixture is of spreading consistency, spread on top of pan of cooled brownies. Cut brownies as desired and serve. I really love the Zucchini Brownies and this Chocolate Frosting for Brownies. I hope you love it, too! --Betty ♥♥♥
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Iced Brownies, Boxed Brownie Trend | Giada De Laurentiis
Giada tries a boxed brownie trend-- will it work or not? Watch to find out!
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The Fudgiest Frosted Brownies EVER MADE, Live with Anna Olson!
The Fudgiest Frosted Brownies EVER MADE, Live with Anna Olson! What a better way to celebrate summer then with the definitive brownie recipe! Join Anna Olson as she shows you how to make the best brownies ever!
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Recipe
Makes one 9-inch (23 cm) pan
Cuts into 24 brownies
Prep time: 18 minutes
Cook Time: 35 minutes
Ingredients
Brownies:
¾ cup (175 g) unsalted butter, cut into pieces
8 oz (240 g) bittersweet or semi-sweet couverture baking chocolate (chopped or in callets)
1 cup (200 g) granulated sugar
4 large eggs at room temperature
1 tsp vanilla extract
½ cup (75 g) all-purpose flour
3 Tbsp (22 g) cocoa powder (Dutch processs is ideal)
½ tsp fine salt
Boiled Fudge Frosting
4 oz (120 g) bittersweet or semi-sweet couverture baking chocolate (chopped or in callets)
½ tsp fine salt
½ tsp instant espresso powder (optional)
¾ cup (150 g) granulated sugar
¼ cup (60 mL) 2% milk
¼ cup (60 g) unsalted butter, cut into pieces
Directions
1. Preheat the oven to 350 °F (180 °C). Lightly grease and line a 9-inch (23 cm) square pan and line it with parchment paper so that the paper comes up the sides.
2. Melt the butter completely and while still hot, pour it over the chocolate placed in a large mixing bowl. Let this sit a minute, then gently whisk it until the chocolate has fully melted. If there are still unmelted pieces of chocolate, the whole mixture can go back into your butter pot on the stove, gently stirring over low heat until smooth, or melted in the microwave).
3. Add the sugar and whisk in, and then add the eggs one at a time, whisking gently but thoroughly after each addition. Whisk in the vanilla.
4. Sift the flour, cocoa powder and salt overtop of the chocolate mixture (or in a separate bowl and then add) and gently whisk in. Scrape the batter into the prepared pan and bake for 25 to 30 minutes, until a tester inserted in the centre comes out with crumbs on it (but not wet batter). Cool the brownies on a cooling rack in the pan until room temperature.
5. For the frosting, have the chocolate, salt and espresso powder (if using) measured (together is OK) and handy. Bring the sugar, milk and butter up to a full boil over medium-high heat while constantly whisking. Once a full boil has been reached, set a timer for 45 seconds and boil while whisking, or use a candy thermometer and boil until 225 °F (107 °C) is reached. Remove the pot from the heat and quickly whisk in the chocolate, salt and espresso powder and as soon as the mixture is smooth, pour and spread this over the brownies – it will start to set quickly, so you truly do need to be quick here. Allow the frosting to set for 2 hours before slicing.
NOTE – using semisweet vs bittersweet (70%) chocolate
- don’t aerate eggs by whisking vigorously
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Chocolate Frosting for Brownies Recipe Video
A recipe for frosting made especially for brownies. Rich, chocolate flavor, just the right amount and easy to make.
Click here for the full recipe ---
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Iced Brownies
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