Fudge Ripple Brownies

Name: Fudge Ripple Brownies
Ingredients: 1 cup butter, softened; 2 cups sugar; 4 eggs; 2 ounces unsweetened chocolate, melted; 2 teaspoons vanilla extract; 1-1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup chopped walnuts; 1/3 cup butter; 3 cups confectioners' sugar; 1-1/2 teaspoons vanilla extract; 4 to 5 tablespoons heavy whipping cream; 1 tablespoon butter; 1 ounce unsweetened chocolate; 1 tablespoon confectioners' sugar

16 ingredients

4 steps

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
2 ounces unsweetened chocolate, melted
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts
1/3 cup butter
3 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
4 to 5 tablespoons heavy whipping cream
1 tablespoon butter
1 ounce unsweetened chocolate
1 tablespoon confectioners' sugar

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in nuts.
2

Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3

For frosting, cook and stir butter in a saucepan over medium heat for 6-7 minutes or until golden brown. Pour into a large bowl; add the confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Frost cooled brownies.
4

For topping, melt chocolate and butter in a microwave; stir until smooth. Add confectioners' sugar; stir until smooth. Drizzle over frosting. Cut into bars.