Fudge-Topped Brownies with Sprinkles

By now I am sure most people on the East Coast could use a brownie.  There has been rain, wind, and lots of gloominess. Luckily the weather seems to be clearing.  The clearing means cold.  It was 62 inside my apartment this morning.  I don't like it.

These pretty little things were easy to put together and a very nice treat to enjoy the last few days along with the cookies.

I think the sprinkles really add to the fun of these brownies.  Everyone deserves a few sprinkles once in a while.  The sprinkles gave me a bit of a smile.

Fudge-Topped Brownies

by Emily Morris

Prep Time: 10 minutes

Cook Time: 40 minutes

Keywords: bake chocolate brownies

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Ingredients (2 dozen brownies)

For the Brownies:

• 1 tablespoon unsalted butter, plus 12 tablespoons (3/4 cup)
• 1 tablespoon flour, plus 3/4 cup, sifted
• 3 (1-ounce) squares unsweetened baking chocolate
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract

Fudge Topping:

• 1 stick unsalted butter
• 1/4 cup unsweetened cocoa powder
• 6 tablespoons buttermilk
• 1 pound confectioners' sugar
• 1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter. Sprinkle 1 tablespoon of flour into the pan to coat the sides and bottom, knocking out any excess. Set aside.

In the top of a double boiler or in a bowl set over simmering water, combine the remaining 12 tablespoons butter and the chocolate. Cook, stirring, until smooth, about 3 minutes. Add the granulated sugar and whisk until smooth. Add 1/4 cup of the flour and whisk to combine. Alternate adding the remaining flour and eggs, whisking well after each addition. Stir in the vanilla.

Pour into the prepared pan, shifting the pan to create an even layer. Bake until risen and a toothpick inserted in the center comes out clean, about 30 minutes.

For the Fudge Topping:

While the brownies are in the oven, in a medium saucepan, combine the butter, cocoa powder and buttermilk over medium heat. Cook until the butter melts and mixture just comes together. Remove from the heat and whisk until smooth. Sift the confectioners' sugar into a medium bowl. Add the chocolate mixture and vanilla and whisk until smooth.

Remove the brownies from the oven and, with the handle of a wooden spoon, poke holes into the brownies every 1 to 2 inches. Pour the Fudge Topping over the brownies and smooth with a rubber spatula. Let cool on a wire rack for at least 1 hour before cutting.

Cut into 2-inch brownies and serve.

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