Wednesday, February 17, 2010

Double Fudge Brownies or I Love Paula Deen

Paula Deen needs to be related to me. I don't think any television cook has ever made me as happy as she has. The recipes in her magazines never fail to delight my guests and are so easy! Even her layer cakes are, well, a piece of cake.

Anyway, before I drool all over the keyboard, here is the recipe for my 'go to' brownie. I made a little icing for them - the recipe included below. But honestly, if you let the brownies cool and sit overnight, they really don't need icing. The flavors will have deepened and the fudgy texture develops. Or, like Josh, you just might need your brownies to have icing.

Double Fudge Brownies
Paula Deen Holiday Baking 2007

1c. sugar
3/4c. firmly packed brown sugar
3/4c. unsweetened cocoa powder
1/4c. Swiss Mocha flavored instant coffee mix
1 1/4c. all purpose flour
3/4c. chocolate chips
1 c. butter, softened
4 large eggs

1. Preheat oven to 350. Lightly grease a 13x9" baking pan.

2. In a large bowl, beat all ingredients except chocolate chipson medium speed until smooth. Fold in chocolate chips.

3. Spread batter evenly into prepared pan. Bake for 30 min.

Combine 1c. powdered sugar, 1/4c. cocoa, 1 t. vanilla and 1/4c. milk. Add extra powdered sugar until spreadable consistency.


Amanda said...

Hi There!

I was looking for a good, fudge brownie recipe and found this one.

I do have a question...does the coffee add a bitter and/or coffee flavour to the brownies at all?

Macsusie said...

These were NOT fudgey one bit. They were like cake, and tasted like cardboard even though I put in extra chocolate chips. Worse recipe ever and a waste of ingredients!