Fudge Ripple Brownies Recipe

Fudge Ripple Brownies Recipe

 

 

 

 

 

 

 

 

Ingredients

Yield : 48

    • 1 cup butter, softened
    • 2 cups sugar
    • Eggland’s Best Eggs
    • 2 ounces unsweetened chocolate, melted
    • 2 teaspoons vanilla extract
    • 1-1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup chopped walnuts

    FROSTING:

    • 1/3 cup butter
    • 3 cups confectioners’ sugar
    • 1-1/2 teaspoons vanilla extract
    • 4 to 5 tablespoons heavy whipping cream

    TOPPING:

    • 1 tablespoon butter
    • 1 ounce unsweetened chocolate
    • 1 tablespoon confectioners’ sugar

    Directions to make Fudge Ripple Brownies Recipe

    1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in nuts.
    2. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
    3. For frosting, cook and stir butter in a saucepan over medium heat for 6-7 minutes or until golden brown. Pour into a large bowl; add the confectioners’ sugar, vanilla and enough cream to achieve spreading consistency. Frost cooled brownies.
    4. For topping, melt chocolate and butter in a microwave; stir until smooth. Add confectioners’ sugar; stir until smooth. Drizzle over frosting. Cut into bars. Yield: 4 dozen.
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