Fudge-Iced Brownies
This Fudge-Iced Brownie recipe is courtesy of Heather Albrecht who works for the Kitchener Rangers hockey club. The recipe originated with Mary Moore, former food columnist for the Kitchener Record (now known as the Waterloo Region Record).
Heather says (and I’d concur) that this recipe is a winner – delicious and very easy to make. The brownies mix up in one bowl with no melting of chocolate required, and they taste very rich and fudgey. One bite and you’ll know why they’re called Fudge-Iced Brownies. Consider them a special treat!
Heather starts checking the brownies for doneness after about 20 minutes of baking because she doesn’t want them to dry out. She finds that the baking time varies with the outdoor temperature and humidity.
I baked these brownies in a Pyrex baking pan so I found the brownies took 40 minutes to bake to my liking. (Brownies will cook faster in a metal baking pan than in a glass pan.) They turned out very fudgey and moist.
Determining when brownies are done can be a challenge. Of course if they are overbaked, you run the risk of drying them out. But if really underbaked, they will be soft, sticky (almost gooey), and they won’t hold their shape well.
Often you can tell visually how close to done brownies are because the centre section of brownies in the pan may look wet and glossy. Start testing for doneness early as oven temperatures vary, and brownies can go from perfectly baked to overbaked in mere minutes. It’s best to underbake brownies rather than the opposite.
The easiest ways to test if brownies are done are the touch and toothpick tests. Gently touching the surface of the brownies with your fingertip will give you an indication of how set the brownies are. If the brownies feel set, insert a toothpick or cake tester into the centre. If the toothpick comes out wet, with batter clinging to it, the brownies are not ready. If the toothpick comes out with a few moist crumbs sticking to it, the brownies are done. For optimal flavour and texture, let them cool completely before icing and indulging!
Fudge-Iced Brownies
(Makes a 9 x 13-inch/3 L baking pan)
Brownies:
2 cups (500 mL) brown sugar
1 cup (250 mL) butter, softened
1 cup (250 mL) all-purpose flour
1 cup (250 mL) chopped walnuts (optional)
1/2 cup (125 mL) cocoa
4 eggs
2 teaspoons (10 mL) vanilla
Icing:
½ cup (125 mL) butter
5 tablespoons (75 mL) cocoa
1/8 teaspoon (.5 mL) salt
2 teaspoons (10 mL) vanilla
2 cups (500 mL) icing sugar
Hot water
To make Brownies: Combine brown sugar, butter, flour, walnuts (if using), cocoa, eggs and vanilla in a bowl. With electric mixer, beat at medium speed until smooth and creamy. Spread evenly into a buttered 9 x 13 (3 L) baking pan. Bake at 300F (150C) until a toothpick inserted in the centre of the brownies comes out with a few crumbs clinging to it, about 30 minutes. Remove from oven and let cool.
To make Icing: Melt butter in a saucepan; stir in cocoa, salt and vanilla. Heat mixture, stirring frequently, until boiling. Remove from heat and stir in icing sugar. (Mixture will be thick.) Add small amounts (1 to 2 teaspoons/5 to 10 mL) of hot water at a time and beat with a whisk until mixture is just thin enough to spread over brownies.
(For more brownie recipes, visit Brownie Lover’s Diary.)
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I just wrote about this fun pan for baking brownies. It’s made by Nordic Ware and sold at Williams-Sonoma. With it, you can bake brownies in the shape of a chocolate bar with 12 thick rectangular pieces and the word “chocolate” debossed on each piece. You can use it with your favourite brownie recipe or mix.
Wendi Hiebert 