If you saw my collection of cookbooks and cooking magazines you might say I have a huge problem. I just can’t help it. I am a sucker for a good cookbook and/or cooking magazine. You should see my collection of old issues of Taste of Home Magazine, it’s quite hilarious. This recipe happens to come from one of those old issues, we’re talking 1998 here folks.
It’s been a really long time since I made these and I’m not sure what made me even think of them the other day but something did so I made. I forget how ridiculously good these things are.
Fudgey brownies slathered in browned butter frosting, these are divine, sinful and worth every single calorie! By the way, I’ve decided that browned butter frosting could even make chopped liver taste good.
- 2/3 cup butter , cubed
- 4 ounces unsweetened chocolate
- 4 eggs
- 1 teaspoon salt
- 2 cups sugar
- 1-1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 cup white chocolate chips
- BROWNED BUTTER FROSTING
- 1/2 cup butter , cubed
- 4 cups powdered sugar
- 1/3 cup heavy whipping cream
- 2 tsp. vanilla extract
- 1 ounce unsweetened chocolate
- 1 Tbsp. butter
In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes.
In a large bowl, beat eggs and salt until foamy. Gradually add sugar until well blended. Stir in chocolate mixture. Combine flour and baking powder; gradually add to batter. Stir in white chocolate chips.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl. Let cool for about 5 minutes. Beat in the powdered sugar, cream and vanilla until smooth. Frost bars.
For glaze, in a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. Drizzle over bars. Yield: about 5 dozen.
Recipe Source: Taste of Home Magazine December/January 1998