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Fudgy Frosted Brownies with Walnuts Recipe

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These fudgy frosted brownies with walnuts offer a perfect balance of rich chocolate flavor and a decadent fudge frosting topped with crunchy walnuts. This recipe yields moist, dense brownies with a luscious chocolate fudge buttercream that’s easy to prepare and perfect for any chocolate lover.

Ingredients

Brownies

  • ½ cup (113g) unsalted butter, cut into 6-8 slices
  • 8 ounces (227g) semi-sweet chocolate, coarsely chopped
  • ¾ cup (150g) firmly packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 3 large eggs, room temperature preferred
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (113g) finely chopped walnuts, plus more for garnish if desired

Chocolate Fudge Frosting

  • 2 ounces (57g) unsweetened baking chocolate, coarsely chopped
  • ¼ cup (57g) unsalted butter
  • 1 teaspoon vanilla extract
  • 2 to 4 Tablespoons (30-60mL) milk or cream
  • 2 cups (240g) powdered sugar
  • ⅛ teaspoon salt

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350ºF (177ºC). Line an 8″ or 9″ square metal baking pan with foil and spray the foil with nonstick spray. Set aside.
  2. Melt chocolate and butter for brownies: In a medium saucepan over low heat, melt the butter and chopped semi-sweet chocolate, stirring frequently until completely smooth. Remove from heat and allow to cool for about 10 minutes.
  3. Combine sugars and eggs: Whisk both light brown and granulated sugars into the slightly cooled chocolate mixture until combined. Add eggs one at a time, whisking well after each addition until smooth. Whisk in vanilla extract.
  4. Add dry ingredients and walnuts: Stir in the all-purpose flour and salt gently until the batter mostly comes together. Fold in the chopped walnuts until fully combined.
  5. Bake the brownies: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Allow the brownies to cool completely before frosting.
  6. Prepare chocolate fudge frosting base: In a small saucepan over medium heat, melt the unsweetened baking chocolate and butter, stirring constantly to avoid burning. Remove from heat and cool for 15 minutes.
  7. Mix frosting ingredients: Using a handheld or stand mixer with paddle attachment, combine the cooled chocolate mixture with vanilla extract and start by adding 2 tablespoons (30mL) of milk or cream. On low speed, slowly add powdered sugar and salt. Increase speed to medium and beat thoroughly, scraping sides as needed. Add more milk or cream as needed to achieve the desired spreadable consistency.
  8. Frost the brownies: Lift the cooled brownies out of the pan using the foil overhang and place on a cutting board or serving plate. Spread the chocolate fudge frosting evenly over the top using an offset spatula. Sprinkle additional walnuts on top if desired.
  9. Serve and store: Slice the brownies and serve immediately, or let the frosting set slightly before slicing. Store leftover brownies at room temperature for up to 5 days, or freeze frosted or unfrosted brownies for up to 3 months. Thaw in refrigerator overnight before serving.

Notes

  • Use room temperature eggs for better incorporation into the batter.
  • Line the baking pan with foil for easy removal and cleanup.
  • Make sure chocolate and butter mixtures are cooled before adding eggs to prevent curdling.
  • Adjust the amount of milk or cream in the frosting for a thicker or thinner consistency.
  • Brownies freeze well, and frosting them after thawing is an option if preferred.

Find it online: https://yumntasty.com/fudgy-frosted-brownies-with-walnuts-recipe/