Fudgy Brownies with Fudge Frosting

These brownies are to die for! I've been making this wonderful recipe from the Good Housekeeping Illustrated Cookbook for 34 years and it is still my husbands absolute favorite brownie of all the recipes that I make. The thick, rich fudge icing recipe comes from Betty Crocker's Cookbook and tops these brownies perfectly. Blessings...

Brownies

1 cup butter
4 ounces unsweetened baking chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup coarsely chopped walnuts or pecans

1. Preheat oven to 350 degrees. Grease a 13" x 9" baking pan. Set aside
2. In a 3 qt. saucepan over very low heat, melt butter and chocolate, stirring constantly.
3. Remove the pan from the heat, and with a spoon stir the sugar into the chocolate. Allow the mixture to cool slightly.
4. Add the eggs, one at a time, beating until well blended after the addition of each egg.
5. Add the flour, vanilla and salt to the mixture and stir to thoroughly combine.
6. Stir in the chopped nuts.
7. Pour the batter into the greased pan and spread evenly with a spatula.
8. Bake 30-35 minutes. Brownies are done when a toothpick inserted in the center comes out clean. Cool on a wire rack.

Fudge Frosting

1/2 cup shortening
2 cups sugar
3 ounces unsweetened baking chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla extract

1. Mix all the ingredients except the vanilla in a 2-1/2 qt. saucepan.
2. Heat to a rolling boil stirring occasionally. Boil 1 minute without stirring.
3. Place the pan of icing in a bowl of ice and water and beat using an electric mixer until smooth and of spreading consistency. Remove the pan of icing from the ice water.
4. Stir in the vanilla extract.

Spread the icing on brownies that are completely cool. Sprinkle some chopped nuts on top, if desired.
Yield: 36 bars
143 calories without icing
224 calories with icing

Tip: I place the pan of iced brownies in the refrigerator for about an hour to set the icing. This makes it much easier to cut the brownies.