Fudge Frosted Brownies
Taste of Home Contest-Winning Desserts Copyright 2008
1 cup butter plus 3 tablespoons butter, cubed
¾ cup baking cocoa
4 eggs
2 cups sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
Frosting:
6 tablespoons butter, softened
2 2/3 cups confectioners’ sugar
1/ 2 cup baking cocoa
1 teaspoons vanilla extract
¼ to 1/3 cup milk
In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large mixing bowl, beat and sugar, until blended. Combine flour, baking powder, and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended.
Spread into a greased 13x9-inchx2-inch baking pan. Bake at 350 degrees for 25-28 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
For frosting, in a large mixing bowl, cream butter and confectioners’s sugar until light and fluffy. Beat in cocoa and vanilla. Add enough milk until the frosting achieves spreading consistency. Spread over the brownies. Cut into bars.
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This recipe was in the same booklet as the Glazed Chocolate Chip Brownies I've made to great acclaim a couple of times recently. I wasn't as crazy about this recipe and I thought it was because it had too much cocoa but now I see that it has the same amount as the other brownies. It may be that this recipe has too much salt. There was a bit of an aftertaste that I thought was the cocoa but not I think it might be the salt. Or it could be the baking powder I'm tasting (I always use aluminum-free). I'm not sure what it is but there is something that catches my tastebuds when I eat these.
I loved the texture so it's a shame. I think the ideal combination might be the brownie from the Glazed Chocolate Chip Brownie recipe and the frosting from this recipe. I like the glaze on the other recipe but I think this frosting might be a bit better.
Let me say that I haven't heard anyone else complain about these brownies. They certainly aren't bad and I promise to continue taste-testing them until they're gone.
Question of the Day: What brand of cocoa powder do you use? I always use Hershey's. I wish I could get Ghiardelli's but I haven't found that anywhere in my area.
5 comments:
Has something else perhaps been contaminated for the odd taste? (old butter or eggs or something) I have become addicted to Scharffen Berger cocoa powder, I think it adds a great taste but it is expensive so I use it sparingly.
If you need the Ghirardelli's cocoa just e-mail me, I'd be happy to send some to you. I use Hersey's or Scharffen Berger since those seem to be the ones I have in my cupboard at the moment, but I have used Ghirardelli's before.
I always use Hersheys as well. Those brownies look so yummy and I may make them despite the aftertaste you spoke of...
I go through a lot of cocoa powder because I flavor plain greek yogurt with it to make my own chocolate yogurt. For that I generally use Hershey's. But I do love Scharffen Berger ... I lover every one of their products!
I've also used Droste with great success. It has a wonderful flavor.
As for the aftertaste - it doesn't seem like there's too much salt or baking powder, so I'm a bit puzzled.
Let us know if they improve with further tastes!
Gosh that looks good. I am not a huge chocolate cake person but I love brownies with frosting. I use Hersheys and it lasts forever, cause I so rarely use it.
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