Fudge Ripple Brownies Recipe

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Fudge Ripple Brownies Recipe
Fudge Ripple Brownies Recipe photo by Taste of Home
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Fudge Ripple Brownies Recipe

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"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."
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Fudge Ripple Brownies in Quick Cooking September/October 2000, p61

Nutritional Facts

1 each: 156 calories, 8g fat (4g saturated fat), 34mg cholesterol, 117mg sodium, 20g carbohydrate (15g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Fudge Ripple Brownies in Quick Cooking September/October 2000, p61

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