Thread: Vicki's Brownies.

Fudge Brownies
Brownie recipe was published in Bon Appetit, September, 1991. I added the frosting from Cuisine Magazine, December, 1978. In the last several years, when I no longer had time to cook and bake, I enlisted my mother’s help. Now everyone associates these brownies with my mom, Verona Barbieri.
½ cup butter, (1 stick)
3 ounces unsweetened chocolate, chopped
1 ¼ cups sugar (I use about half of this!)
2 eggs
½ cup flour
2/3 cup nuts, chopped
4 ounces semi-sweet chocolate, cut in chunks

Preheat oven to 350 degrees. Butter and flour 9X9 inch baking pan. Melt butter and unsweetened chocolate in heavy small saucepan over low heat, stirring constantly. Pour chocolate mixture into large bowl. Whisk in sugar and eggs. Mix in flour, then nuts and chocolate chunks. Pour batter into prepared pan. Bake until tester inserted into center comes out with moist crumbs. About 30 minutes. Cool brownies on rack. Frost with Chocolate Velvet Frosting.


Chocolate Velvet Frosting

¾ cup sugar (also excessive)
½ cup heavy cream
3 ounces unsweetened chocolate
1 egg yolk, slightly beaten
2 tablespoons butter, softened
1 teaspoon vanilla

Combine sugar and cream in small heavy saucepan; heat over medium heat to boiling. Reduce heat; simmer uncovered, stirring constantly, 5 minutes. Remove from heat; stir in chocolate until melted. Stir one tablespoon of the chocolate mixture into beaten egg yolk; stir egg yolk mixture into remaining chocolate mixture. Stir in butter and vanilla.


[I cut the brownies into squares before the frosting has totally cooled.]


Vicki is my neighbor and gave me some of these brownies a few years ago as a thank you gift. They were so good I had to get the recipe.