Thursday, April 1, 2010

Quick & Easy Fudgey Brownies

My sister was coming home from college on a Friday night, and I received a text message from her saying, "Bake something good!" I found this recipe in the Chocolate Collection cookbook and decided to make these. They lasted from Friday night until Sunday afternoon. Needless to say, my family loved them! My mom, JoAnn, said these were the best brownies she has ever had.

True to their name, these Quick & Easy Fudgey Brownies are, well, quick and easy. And the clean-up wasn't bad, either.


For the Brownies:
4 ounces of unsweetened baking chocolate, broken into pieces (we used Ghirardelli)
3/4 cup butter or margarine (we used butter)
2 cups sugar
3 eggs
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup chopped nuts, optional (we used walnuts)

For the Frosting:
3 ounces unsweetened baking chocolate, broken into pieces (again, Ghirardelli)
1 cup miniature marshmallows
1/2 cup butter or margarine, softened (again, butter)
1/3 cup milk
2-1/2 cups powdered sugar (we recommend sifting it first)
1/2 teaspoon vanilla extract

Directions for the Brownies:
  • Heat oven to 350°F.
  • Grease 13x9x2-inch baking pan.
  • In large microwave-safe bowl, place chocolate and butter. Microwave at HIGH 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred.
  • Add sugar; stir with spoon until well blended.
  • Add eggs and vanilla; mix well.
  • Add flour and nuts, if desired; stir until well blended.
  • Spread into prepared pan.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean.
  • Cool in pan on wire rack. Frost when brownies are cooled completely.

Directions for the Frosting:
  • In medium saucepan over low heat, melt chocolate, stirring constantly.
  • Add marshmallows; stir frequently until melted. (Mixture will be very thick and will pull away from the side of the pan.)
  • Spoon mixture into a small mixer bowl; beat in softened butter.
  • Add milk gradually; beating until smooth.
  • Add powdered sugar and vanilla; beat to desired consistency.


Be patient for the marshmallows to melt when you're making the frosting. If you don't, you're going to end up with chunky frosting. Not very appetizing. Also, be sure that the brownies have cooled completely before you frost them. Otherwise, the frosting will melt, lose its perfect consistency, and look more like chocolate syrup. And that's not really what we're going for here.

You can use any kind of nut to put in these brownies. I used walnuts, but next time I might try hazelnuts or almonds.

I will definitely make these delicious brownies again!

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