Cheyennes Fudgy Dutch Cocoa Brownies Fudge Icing Recipes

RICH, FUDGY COCOA BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9 inch pan.
• Melt shortening, butter over low heat or in the microwave.
• Remove from heat and add cocoa, blending well with a wooden spoon.
• Add sugar and mix well.
• Add eggs one at a time, beat well, by hand, after each addition. (It is important to add the eggs individually and to mix them by hand. If you don't, the brownies do not turn out near as good.).
• Stir in vanilla, flour, and salt.
• DO NOT OVER BEAT!
• Fold in nuts.
• Bake 25-30 minutes.
• Cool completely before cutting.
• Extra Rich Variation: melt 4 oz. unsweetened baking chocolate with butter and shortening. Proceed as directed; reducing cocoa to 3/4 cups and increasing flour to 1 1/4 cup. These are sinfully good!

CHEYENNE'S FUDGY DUTCH COCOA BROWNIES & FUDGE ICING

Steps:

• Preheat oven to 350 degrees. Grease an 8x8x2-inch glass pan.
• In a medium saucepan, melt butter or margarine.
• Remove melted butter or margarine from heat, add cocoa, and stir until well blended.
• Add sugar and mix well.
• Add eggs, one at a time, and beat well.
• Stir in vanilla, flour and salt. DO NOT OVERBEAT.
• Fold in nuts, if desired.
• Spread in prepared glass pan and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean, but sides are not yet hard and crusty.
• Cool completely before topping with icing.
• FUDGE ICING:.
• In a small bowl, beat melted butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and water, and beat (by hand with a wisk) until spreading consistency.
• After spreading icing onto cooled brownies, cool in fridge for at least 45 minutes.

FUDGE ICING

Steps:

• Combine first 4 ingredients and bring to boil, stirring constantly.
• Boil hard 1 minute without stirring.
• Remove from heat, add vanilla and beat until spreading consistancy.

MOCHA FUDGE ICING

Steps:

• Mix the cocoa and sugar in a large bowl.
• Cream 1 cup of the cocoa/sugar mix with the butter.
• Blend in the vanilla and half of the milk.
• Add the remaining cocoa/sugar mix, and the remaining milk, and beat well.
• Continue beating.
• Add in instant coffee powder, 1 teaspoon at a time, tasting before next addition.
• Add coffee powder to taste.

DUTCH COCOA & PUMPKIN BROWNIES (CAKE-LIKE)

Steps:

• Preheat oven to 350°F.
• Use non-stick cooking spray to coat the sides & bottom of a 13x9x2 inch baking pan (this recipe was tested with the Perfect Brownie Pan).
• In large bowl, stir together sugars, cocoa, flour, baking powder, salt and pumpkin pie spice. Set aside.
• In small bowl stir together pumpkin puree, melted butter, eggs and vanilla.
• Make a well in the center of the dry ingredients and pour the wet ingredients into it.
• Stir until combined. (It'll feel like a lot of stirring and look like too much dry ingredients but it'll come together into a thick batter.).
• Spread the batter into prepared pan and bake for 28-30 minutes or until a toothpick comes out slightly sticky, but not wet.
• Cool in pan on a wire rack.
• For Frosting:.
• In small bowl beat together melted butter, cocoa, corn syrup and vanilla.
• Add powdered sugar and one teaspoon of the hot water.
• Beat until smooth and until desired consistency is reached, adding the rest of the hot water as needed.
• Spread onto cooled brownies.