>> Monday, February 8, 2010
OMG!!! I made these last night and they were AMAZING! I'm not much of a chocolate fan (I know...weird!) but they were fabulous according to my colleagues and my husband's mates at work!
I did make a few changes to the recipe below...
I followed the brownie recipe to a t...putting in the foil (however odd sounding that is) actually made it really easy to remove from the pan and cool. (I baked it in a 8x13 pan not 9x9 as I prefer a thinner brownie.)
For the frosting, I halved the recipe and even that was way too much frosting. Also I used all dark chocolate (as I don't like milk chocolate) for a really rich brownie.
As for cutting the brownies, it says to cut into 9 brownies...I cut it into 36 brownies as they are way too rich to eat such a large piece.
I will DEFINITELY make these again, but will have to save up as the entire concoction cost me at least $50!!!
FATIMA H'S GODIVA BROWNIES
1/2 cup (1 stick) unsalted butter, cut into tablespoons
1/2 cup lightly packed light brown sugar
5 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
3/4 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into tablespoons
1 bar (1.5 ounces) Godiva Dark Chocolate
1 bar (1.5 ounces) Godiva Milk Chocolate
1 1/2 cups confectioners' sugar, sifted
Pinch of salt
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 cup chopped walnuts
Make the brownies:
- Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil so that foil extends 2 inches beyond two opposite sides of pan. Lightly butter bottom and sides of foil-lined pan.
- In medium saucepan, combine butter pieces, brown sugar and chocolate. Cook over low heat, stirring constantly until butter and chocolate melt and mixture is smooth. Transfer to medium bowl.
- With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of yolk. Mix in vanilla extract. Add flour and salt and mix vigorously until mixture is shiny and smooth. Scrape batter into prepared pan and smooth top with rubber spatula.
- Bake brownies for 35-40 minutes or until cake tester inserted into center comes out slightly moist. Do not overbake. Place pan on wire rack and let cool for 45 minutes. Using two ends of foil as handles, lift brownies out of pan. Invert onto cooling rack and peel off foil. Let cool completely (brownies will be frosted on smooth side).
- Place butter and chocolate in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolate melt and mixture is smooth. Transfer to bowl of electric mixer. On low speed, add half of confectioners' sugar, salt, then half of heavy cream. Blend in remaining confectioners' sugar and remaining heavy cream. Beat in vanilla extract. Beat frosting on medium speed for 30 seconds or until smooth and shiny.
- Spread frosting over uncut brownies, making it as smooth as possible. Garnish top with chopped walnuts, if desired. Cut into 9 squares and serve at room temperature. Store covered, in airtight container in refrigerator for up to 3 days. Bring to room temperature before serving.