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entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: julia vandenoever’s fudge brownies with chocolate frosting

by Kristina Gill

Brownies were one of the first desserts I learned to make using the recipe from the Hershey’s Cocoa label. SOOOOO good. I am tempted to say they are foolproof, but they really aren’t. If a brownie is over-baked, it’s no good! So when you make brownies, you quickly learn the rule that you should take them out just before they’re done to your liking because they will firm up as they cool. This week’s recipe for Fudge Brownies with Chocolate Frosting comes from Colorado-based photographer Julia Vandenoever. While I gravitate toward cakey brownies, Julia and her family are clearly in the fudgy brownie camp. And normally I hate frosting on desserts, but Julia’s frosting (including the frosting-to-brownie ratio) is the only kind that should ever top a brownie, in my book. How do you like your brownies? — Kristina

About Julia: Julia Vandenoever has been working in the photography industry for over 11 years as both a photographer and photo editor (Outside, Skiing, and Backpacker). She specializes in lifestyle portraits and kid and travel photography and is based in Boulder, Colorado.

Read the full post after the jump!

Fudge Brownies with Chocolate Frosting

  • 4 squares (1 ounce each) unsweetened chocolate
  • 1 cup butter
  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 package (6 ounces) semi-sweet chocolate chips
  • 1 cup chopped nuts (pecans are in the picture)
  • 2 teaspoons vanilla extract

 

Preparation

1. Preheat oven to 350F. Melt butter over very low heat with chocolate. Cool slightly.

2. In a separate bowl, beat eggs and add sugar gradually. Add the chocolate/butter mixture to the eggs and sugar, and beat well. Add flour, baking powder and salt. Fold in chocolate chips, nuts and vanilla.

3. Pour into a greased and/or lined 13″ x 9″ pan. Bake for 30 minutes. Cool before frosting and cutting.

Chocolate Frosting
Makes approximately 2 cups

  • 2 squares (2 ounces) unsweetened chocolate
  • 3 tablespoons butter
  • 1 pound confectioners sugar
  • 1 teaspoon vanilla extract
  • 3–4 tablespoons milk or cream

 

Preparation

Melt chocolate with butter. Beat in the confectioners sugar and vanilla. Add a little milk or cream to thin to spreading consistency. Spread it on thick!


Why Julia Loves These Brownies

These fudgy brownies were our family’s go-to dessert growing up. The triple-chocolate combination — chocolate brownies, chocolate chips and chocolate frosting — brings back memories of family dinners in Vermont.


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