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Fudge Ripple Brownies

"Now that I'm retired and a new grandmother, I'm always looking for special treats to serve my grandchildren," says Bobi Raab of St. Paul, Minnesota. "These brownies have a rich chocolate taste and yummy brown butter frosting."

48 ServingsPrep: 35 min. Bake: 25 min. + cooling

Ingredients

1 cup butter, softened
2 cups sugar
4 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

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.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at

2 of 2

Fudge Ripple Brownies (continued)

Directions (continued)

350° for 25-30 minutes or until a toothpick inserted near the
center comes out clean. Cool on a wire rack.
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.
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.

Nutrition Facts: 1 serving (1 each) equals 156 calories, 8 g fat (4 g saturated fat), 34 mg cholesterol, 117 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.