Best Butterfudge Brownie Fingers Recipes

Butterfudge Brownie Fingers image

Provided by Roda Laser

Time 45m

Number Of Ingredients 17

FOR BROWNIES:
2 oz chocolate, unsweetened (2sqs)
1/3 c butter
1 1/4 c sugar
2 eggs
3/4 c sifted flour
1/2 tsp baking powder
1/4 tsp salt
1/2 c chopped nuts
FOR ICING:
1/4 c soft butter
2 c sifted powdered sugar
2 Tbsp cream
1 tsp real vanilla
FOR TOPPING:
1 oz chocolate, unsweetened (1 sq)
1 Tbsp butter

Steps:

1. Heat oven to 350. Grease 8" square pan. For brownies: melt chocolate and butter. Beat in sugar and eggs.
2. Sift together dry ingredients and stir into butter mixture. Add nuts. Spread into pan. Bake for 30 - 35 minutes. Cool slightly. Make icing and spread on top of brownies.
3. To Make icing: Brown butter over med heat. Blend with powdered sugar. Blend in vanilla and cream. Spread on brownies.
4. Melt chocolate and butter for topping. When cooled, spread very thin coating over icing. When set, cut into 2x1 "fingers". Makes 32

Brownie Fingers image

Provided by BetterOffBread

Categories Bar Cookie

Time 47m

Yield 64 bars

Number Of Ingredients 9

1 cup butter (no substitutes, I use unsalted butter)
2 ounces semisweet chocolate
4 eggs
2 cups granulated sugar
2 teaspoons vanilla
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
powdered sugar
unsweetened cocoa powder (optional)

Steps:

Heat oven to 350°F Line a 13x9x2 inch baking pan with foil, grease foil.
Set aside.
Melt butter and chocolate in a large saucepan over LOW heat till smooth.
Do NOT COOK, you are only melting the chocolate and butter together, this is very very important.
Remove from heat.
Stir in eggs, granulated sugar, and vanilla.
Stir in flour and the ¾ cup cocoa powder.
Spread batter in prepared pan.
Bake for 22 to 25 minutes or till a wooden toothpick inserted in the center comes out clean.
Cool in pan on a wire rack.
Lift brownies from pan with foil.
Cut into bars, wiping knife between cuts.
Roll in powdered sugar or, in a mixture of equal parts powdered sugar and cocoa powder.
I usually serve them plain, and I think they are just fine, but my husband like them rolled in the cocoa sugar the best.
Makes 64.
To store: Place in layers separated by waxed paper in an airtight container; cover.
Store at room temperature up to 3 days or freeze up to 3 months.