I can never have just one of these frosted brownies when I make them. They melt in your lips because they are so delicious and chocolaty!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 32 |
| Yield: | 32 brownies |
Ingredients
- 8 (1 ounce) squares unsweetened baking chocolate
- 1 cup butter
- 5 eggs
- 3 cups white sugar
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 cups chopped walnuts
- 1 1/4 cups white sugar
- 1 cup heavy cream
- 5 (1 ounce) squares unsweetened baking chocolate
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking pan.
- Make the brownies: Combine baking chocolate and butter in a microwave-safe bowl. Microwave on high until chocolate is soft and butter is melted, about 2 minutes. Stir to mix.
- Beat eggs, sugar, and vanilla in a large bowl with an electric mixer on high speed for 2 minutes. Reduce the speed to low and beat in melted butter-chocolate mixture. Beat in flour until just combined; do not overmix. Stir in chopped walnuts. Spread batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Let cool in the pan.
- Meanwhile, make the frosting: Combine sugar and heavy cream in a saucepan over medium heat. Stir until sugar dissolves and mixture begins to simmer, about 3 minutes. Reduce the heat to low and simmer for 7 minutes without stirring. Remove from the heat.
- Add baking chocolate and butter; stir until melted and chocolate is blended in. Whisk in vanilla until smooth. Place into the refrigerator and stir every few minutes until frosting is chilled and thick, about 30 minutes.
- Frost the cooled brownies. Cut into 32 squares.
- If using a glass dish, preheat the oven to 350 degrees F (175 degrees C).
- You can use macadamia nuts in place of the walnuts if you like.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 78 mg |
| Sugars | 27 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
it was very fudgy and lived up to my expectations. you should try it.
Don’t get me wrong these brownies are fudgy and chocolatey however they are bitter because of the unsweetened cocoa bars my suggestion on these is to whip the egg, and sugar until it’s fluffy (about 2 min) then add the chocolate mixture (it may be best if you can find a sweetened cocoa bar or add 1 or two extra cups of sugar) I added on a white chocolate buttercream icing to sweeten the brownies for a bunch of guys the second batch I made I added Ghirardelli white chocolate chips and they destroyed the pan so good luck!
The brownie portion was very fudgy, which I like. I did not care much for the frosting, which I don’t feel was worth the time or money spent on ingredients. It’s a good brownie it just didn’t quite meet my expectations.
These were absolutely yummy! I even used gluten-free all purpose flour, much to the delight of my sister-in-law! I am sad the pan is gone. Now I have to make more! UPDATE: 2nd time making, my go to recipe now! THank you!
Crumbly mess when we tried to eat them warm, as is our habit. I cooked them for 10 minutes longer than the longest recommended time and they still seemed like uncooked doughy things. Both of the previously mentioned fails would have been happily ameliorated if we had actually enjoyed the flavor. Sadly all three of us dislike the results, far too dense, bitter, and just not yum. My 11 y.o. daughter who has a serious sweet tooth left her entire piece on her plate, and the pan has just sat uneaten and unloved in the fridge since =( TLDR: Too dense, seemed uncooked, very bitter flavor. Perhaps good for those who LOVE dark, heavy sweets?
Burnt ok outside, liquid on inside. Heating was way too high
These are so delicious and strangely enough not too sweet for me. I left the icing in the fridge a little too long so I decided to use the bag and just put a dollop on each one. This is the dessert that will be included with our Hopeful Meal tonight. We prepare a dinner along with a dessert and sell to raise funds for the House of Hope in Harrison, Arkansas.
AMAZING! Not too difficult & worth it at thrice the price.
This recipe is very forgiving, even when you don’t add the right amount of chocolate because you read the recipe wrong. Still very delicious! I had 2 grand boys helping me make it because they wanted “pumpkin patch halloween” brownies. (See photo) I had never made a frosting like this one, but once it got cold enough, it set up very well. Next time, I will make it in a wider (as opposed to deeper) pan; I think it would have gotten thicker faster had it been in a wider pan and shallower.
I have made these many times- I also use butter and cocoa for the chocolate- as I always have them- I have made the frosting twice as often- is wonderful on David’s yellow cake- my favorite of all time – yellow cake with the perfect fudgy frosting- thanks Celeste- you rock!-http://allrecipes.com/recipe/24972/davids-yellow-cake/
These are the best brownies I have ever had. Ultra rich and chewy. My husband swears they would be $10/per brownie at a high- end bakery. Only change I made was to add 1 tsp. salt to the flour mixture and 1/2 tsp. salt to the frosting. They hold up well in the freezer. Got a secret stash in there right now….shhhh. Thank you Celeste for sharing
These are good & chocolately. Nice! 🙂 ‘Think I’ve solved the “crust” thing referred to in some reviews: glass or metal. I used glass & got the too-crisp-but-still-edible edges. I’ll bake at 350 next time – with glass. I got voted down for frosting. 🙁 ‘Bet it’s great though. Celeste is amazing. I didn’t add nuts, but did a half t salt. These are taller than most brownies, but not ridiculously – just a li’l 411. A few reviews in, someone baked in a jellyroll pan. I may try that sometime, too. Thanks, Celeste! 🙂 (Miss you!)
I didn’t have enough butter to make the frosting since this was being prepared on short notice but even without the frosting, these were a hit!
What can I say? These are by far the best!
Amazing recipe! I reduced the sugar for the main cake to 2 cups and found the frosting slightly sweet so will reduce sugar by 1/3 as well in the future. It was super well received by all the chocolate lovers in my family! Definitely a keeper
In the list of ingredients it calls for 8 squares of chocolate equal to 1 ounce. Yet in the preparation it calls for a total of 13 ounces of chocolate. I read the reviews and no one said anything about this. So what is it supposed to be?
Sooo yummyand i did not have the right type ofchocolate in house only 1/2 70% cho olate and all the rest was milk unfortunately.. but still the texture so chewy gooey and good. Too sweet of courze with my alteration but still fantadtic rich. Will definitely write another review when we make em with all dRk chocolate. In our family we omit the nuts either wY. Great rich recipe.
I personally like my brownies REALLY fudgy, and these were less cake-like than many other brownies, but not quite as fudgy as I was hoping for.
These are definitely fudgy/moisty. But they are WAY too sweet! And I’m a chocoholic. I love rich chocolatey things, but this was just too much.
In terms of taste, this was fives stars. However, after an hour and a half of letting it cool in the pan, I attempted to cut it into squares. It was too crumby and ultimately I got a few perfect squares, but a lot of crumbs and small pieces. Suffice to say, it was difficult to frost.
This recipe is easy and excellent, just found it last night and made it today. I didn’t use the frosting recipe, made my peanut butter frosting and my husband is thrilled.