Refrigerator Bakery Brownies

Unless you are a bona fide chocophile, these decadently fudgy brownies with equally fudgy frosting may be too much for you.  It wasn’t a problem at my house!

Despite my arsenal of fabulous brownie recipes, I am always interested in trying yet another recipe for a brownie that is just a little bit different from others I’ve tried.  Enter refrigerator bakery brownies.

For some reason, the fact that it called for two eggs plus an additional egg yolk intrigued me.  And the fact that it called for frosting along with chocolate chips in the batter indicated a seriously decadent brownie for sure.  Finally, the instructions include refrigerating the brownie which I knew would only add to its fudginess.

I jumped at the chance to make these since we were in the middle of the landscaping for our new home, and I knew that I could have a taste of these brownies and have no problem giving the rest of them away to the people who were working so hard on our yard.

These refrigerator bakery brownies are seriously fudgy and will satisfy any chocolate craving you may have.  I do recommend having some vanilla ice cream on hand or a cold glass of milk.

Suffice it to say that there were a lot of smiling landscapers in my yard that morning.

Rules for being Italian (425x300)

One year ago:  Margarita Chicken

Two years ago:  Chocolate Chip Cookie Dough Sandwiches

Three years ago:  Fresh Tomato Salsa

Refrigerator Bakery Brownies

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Ingredients for the Brownies

  • 1/4 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) butter
  • 3 oz. unsweetened chocolate
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp. pure vanilla extract
  • 1/2 cup semisweet chocolate chips

Ingredients for the Frosting

  • 1 cup semisweet chocolate chips
  • 4 tbl. butter
  • 1 tsp. pure vanilla extract
  • 1 pinch salt
  • 1/2 cup confectioners’ sugar
  • 1-2 tbl. milk

Directions

Preheat the oven to 350ºF and place a rack in the upper third of the oven.  Grease and flour an 8” square baking pan and set aside.

In a medium bowl, whisk together flour, baking powder, and salt.  Set aside.

In a large microwave-proof bowl, microwave the butter and unsweetened chocolate at 50% power for a minute at a time, stirring after each minute until butter and chocolate have melted.

Once the butter and chocolate have melted, remove the bowl from the microwave and whisk in the brown and granulated sugar.  Whisk in the eggs, egg yolk, and vanilla.  Add the flour mixture all at once and fold into the chocolate mixture with a spatula until well incorporated.  Fold in the chocolate chips.

Pour the batter into the prepared pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging.  Remove from the oven and allow to cool completely before frosting.

To prepare the frosting, place chocolate chips and butter in a microwave safe bowl and microwave at 50% power in one-minute increments, stirring in between, until melted.  Whisk in the vanilla and salt; then stir in the confectioners’ sugar.  Add the milk a few drops at a time, whisking briskly, until the frosting is smooth and shiny.  Spread immediately on the cooled brownies.

Refrigerate until the frosting is set and you are ready to serve.  Brownies will keep wrapped tightly in plastic wrap for up to 5 days.

Source:   A recipe from The Live In Kitchen

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