Fudgy Patriotic Brownies Recipe
- 1 cup butter, cubed
- 4 ounces unsweetened chocolate, chopped
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/4 cup butter, cubed
- 2 ounces unsweetened chocolate, chopped
- 3 cups confectioners' sugar
- 5 to 6 tablespoons milk
- 1 teaspoon vanilla extract
- Red, white and blue decorating icing
- 1. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, one at a time, stirring well after each addition. Combine flour and salt; stir into chocolate mixture until combined. Stir in pecans.
- 2. Spread into a greased 13-in. x 9-in. baking dish. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- 3. For frosting, in a small heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla until blended.
- 4. Frost brownies; score into 24 bars. Using a small star-shaped cookie cutter, lightly press a star outline in the center of each brownie. Outline stars with red, white and blue icing. Yield: 2 dozen.
1 each: 292 calories, 15g fat (7g saturated fat), 61mg cholesterol, 158mg sodium, 38g carbohydrate (31g sugars, 1g fiber), 3g protein.
Reviews for Fudgy Patriotic Brownies
"These were FANTASTIC!! I will make these again for sure."
"I am disappointed in these brownies. I baked them only 30 minutes, and while they taste all right, they are not the brownies that I like. The icing is good."
"Absolutely the best brownies! Taste so rich and fudgy. I used walnuts because that's what I had on hand and like another reviewer suggested used 1/4 cup unsweetened cocoa in the frosting instead of 2 ounces unsweetened chocolate. Very easy to make, too. I will definitely use this recipe from now on whenever I plan on making brownies!"
"I must have done something wrong. After baking, the toothpick was completely clean. I left them to cool for 40 minutes. Maybe it wasn't long enough. The top was still warm to the touch. I made the frosting and put it on sort of warm too. Recipe did not say I needed to let that cool. I was in a hurry to get to a party. So I poured it on and spread it. These turned out REALLY gooey. Which no one complained about and I only came back with two left after a party that also had cupcakes and cheesecake. These were eaten the most. There was one teenage boy who kept going back for more. Some people kept saying they liked underdone brownies. But they were done when I took them out of the oven. My feeling is I should have let them cool longer and cool the frosting. I think the frosting soaked into the warm brownie."
"Oh my!!! I followed the directions exactly as given and they turned out absolutely delicious!! They will not last long on the table tonight for the 4th celebration. This is a keeper recipe for me."
"The brownies are the best I've ever made! I just used ready-made icing that was in my pantry. For the stars, I used my small cookie cutter as the recipe suggests, but instead of icing I left the cutter in place and sprinkled colored decorator sugar inside the cutter before removing . Simple and quick."
"Instead of 2 ounces of unsweetened chocolate I use 1/4 cup unsweetened Hershey's Cocoa. And most of the time I do not even frost. This the best brownie recipe out there!!"
"I have a brownie recipe just like this one that I have been making for a while. Instead of making the icing, I just open a can of milk chocolate icing and it is delicious. When I take the brownies to work, they are gone in 1/2 hour after everyone knows they are there."