Fudge Ripple Brownies

SUBMITTED BY: Bobi Raab

"'Now that I'm retired and a new grandmother, I'm always looking for special treats to serve my grandchildren,' says Bobi Raab of St. Paul, Minnesota. 'These brownies have a rich chocolate taste and yummy brown butter frosting.'"

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PREP TIME	35 Min
COOK TIME	25 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup butter (no substitutes), softened
2 cups sugar
4 eggs
2 (1 ounce) squares 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
FROSTING:
1/3 cup butter (no substitutes)
3 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
4 tablespoons whipping cream
TOPPING:
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter (no substitutes)
1 tablespoon confectioners' sugar

DIRECTIONS

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla; mix well. Combine flour, baking power and salt; add to creamed mixture and mix well. Stir in walnuts. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a saucepan, cook and stir or until golden brown. Pour into a mixing bowl; add confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Frost cooled brownies.
For topping, melt chocolate and butter; stir until smooth. Add confectioners' sugar; stir until smooth. Drizzle over frosting. Cut into bars.