TOP Reviews:
These look absolutely delicious and I want to make them. Please clarify for me the amount of butter to be used in the brownie portion of the recipe. It calls for “2 sticks melted butter 1 lb”. My sticks of butter have 4 ounces written on each stick which would require 4 sticks to use a pound of butter. If I use 2 sticks, then I am using 1/2 pound of butter. I am guessing that the correct amount will be 2 sticks but I like to be sure. Thank you
I thought this was a 5 star finished product, but it takes way longer than 10 min. prep time, melting the butter/cocoa to a boil takes at least that. Make this your first step, so it can be cooling while you deal with the dry ingredients, etc. Rather than struggling to blend eggs and sour cream into a lot of dry stuff, whisk them together separately, and add gradually while running the mixer on Stir for very short periods of time, then add the lukewarm cocoa mix (too hot and you might curdle the batter). Finish by hand. All told, it took 30 to 40 min. to get it in the oven, which is really where the ease begins. It cooks quickly and you don’t have to stay up all night waiting for it to cool so you can ice it. Take the time to scale it if your pan is bigger, it is tricky to do the math but it will make a difference, you won’t end up with a big flat chocolate cracker. The pan size in the text is 10X15 but the pan size in the header is different; use the 10X15 size. Multiply pan dimensions to give you sq. in. (150 for this recipe; my pan was 192). Divide your pan area by 150, and multiply the result by 35 servings. This tells you what number to plug into the servings box; hit scale and it will automatically do the conversion for you. Odd stuff like 2 1/2 eggs can be rounded to 3 without catastrophe (I did it). Or just go buy a new 10X15 pan.:)PS-sift the sugar for the icing after measuring and before mixing, for no white lumps.
This cake is delicious and simple to make! Two tips:#1: Have your frosting ingredients set out and ready to go. After stirring in the powdered sugar, DO work quickly to spread it on the cake. It does become like fudge consistency as it cools. #2 If you have not checked to see how level your oven is, you may want to do that before you start. An unlevel surface does show alot on a sheet cake. Wonderful recipe!! You won’t be disappointed!! Thanks!!!!!!!
Ingredients
BROWNIE:
4 squares unsweetened chocolate or 12 tbsp. cocoa and ½ stick butter
2 sticks melted butter 1 lb.
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients
BROWNIE:
4 squares unsweetened chocolate or 12 tbsp. cocoa and ½ stick butter
2 sticks melted butter1 lb.
2 cups sugar
1 1/2 cups UNBLEACHED all-purpose flourBleached flour toughens baked goods
4 large eggs
1 cup chopped nuts
CHOCOLATE ICING:
1/2 cup unsalted butter(1 stick)
6 tbsp. milk
5 tbsp. cocoa
1 lb. confectioners’ sugar
1 tsp. vanilla
1 cup pecansfinely diced (or walnuts can be substituted)
Instructions
BROWNIE:
Melt chocolate and butter; cool.
Beat eggs, add sugar.
Add cooled chocolate plus flour and nuts.
Spray 48 miniature muffin tins with cooking spray.
Spoon batter into prepared muffin tins until ¾ full.
Bake at 350° for about 25 minutes or until a toothpick inserted in center comes out clean.
Cool.
Place brownies on wire rack.
Spoon hot Chocolate Icing over top.
CHOCOLATE ICING:
Melt butter with milk and cocoa.
Bring to a boil.
Remove from heat.
Add powdered sugar, vanilla and nuts.
Stir to combine.
Once brownie muffins are baked and removed from muffin tins, pour hot icing over top.
Add additional pecan pieces on top, if desired.
Recipe Notes
NOTE: If icing cools too much, you may have to re-warm it in order to spoon it over top of the brownies.
From: allrecipes.com