From Sue G.
(See her notes at the end of recipe)
2 sticks butter
4 squares unsweetened chocolate 1 pkg chocolate chips (6 oz or 1 cup)
(I usually go heavy on these --like a heaping measure of chips--and make it with half semi and half milk; I have been making this for so many years I don’t remember what the original recipe calls for. If you love dark chocolate, I would make them half and half.) 2 cups sugar 2 cups flour 4 eggs 2 tsp. vanilla 1 cup walnuts
Combine butter, chocolate and chips in 5 qt. dutch oven. Stir over low heat and cook til melted. Remove from fire and add (one at a time and mix before next ingredient) sugar, eggs, flour and vanilla. Add nuts or sprinkle on top if desired. Bake at 325 in 9x13 lightly greased pan for 30-35 minutes.
Icing (optional) 2 oz unsweetened chocolate 2 tbl butter 2 cups powdered sugar 3 tbl hot water
ADDED INFO TO THE BROWNIE RECIPE: These are sweet enough without the frosting; if I don't use frosting, I dust them with powdered sugar just for show. What I love about this recipe is that it can be made at the last minute because it doesn't want softened butter, it wants melted butter. The nuts are optional. I love them and put them in with the batter. My aunt prefers to sprinkle them on top, an option that is viable but would require LESS THAN A CUP OF NUTS! In fact, just sprinkle them on in the amount you desire. And no nuts at all is okay, too. Also, the frosting: You melt the butter and chocolate on top of the stove in a pan (what? you wanted to melt it in the micro? ok, but watch carefully. nothing tastes worse than burned chocolate AND burned butter! I only melt chocolate in the micro for my peppermint bark ). I just want to make sure for those of you who use the already melted packets of baking chocolate that the butter needs to be melted too. I have never used the already melted chocolate, so I would stick with my recipe using the bars of baking chocolate to ensure the proper outcome. This brownie is very much like fudge rather than a cake type brownie. Hope you enjoy them.
- 1 (16 ounce) can chocolate syrup (I wonder if this is hot fudge syrup because of the name of the recipe?)
- 3/4 cup peanut butter
- 19 ice cream sandwiches
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 cup salted peanuts
Directions Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
- Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.