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Fudge Ripple Brownies

 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 King Arthur Unbleached 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.

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Fudge Ripple Brownies (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional 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.