Brownies For A Crowd

School, school, and more school. That's all that is on my mind lately. What will my classes be like? What will the people in my classes be like? Will I have crazy amounts of homework this semester? Will I have any time to relax and enjoy my weekends? I even went school supply shopping already... 2 weeks in advance. I have all my books bought, brand news binders, pens, highlighters, and *drum roll* a new agenda! Decorating my agenda is the highlight of the beginning of a new semester. Getting to look at all the syllabi, writing in my tests, decorating people's birthdays... it's just really fun for me, regardless of how dorky it seems. Another plus of going back to school is baking goodies for all my out-of-town friends that haven't been able to try what I make. I might start off with these Brownies For A Crowd because you get a lot of brownies out of this batch. Also, Brownies To Die For! says that "this big batch of fudgy, frosted brownies is perfect when just a few won't do! They're perfect to go along with you to a picnic or family reunion or to share with friends."

Brownies For A Crowd
*makes about 4 dozen*

Ingredients:
2 oz unsweetened chocolate, coarsely chopped
2 oz bittersweet chocolate, coarsely chopped
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
1/2 cup sour cream
4 large eggs, lightly beaten
2 tsp pure vanilla extract
1 3/4 cups unbleached, all-purpose flour
1/4 tsp salt

Directions:
1) Heat oven to 350F. Lightly grease a 15x10x1" baking pan.
2) Combine the chocolates in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.
3) Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture steams up into the chocolate mixture). Whisk in butter to blend. Whisk in sugar until well combined.
4) With a large spoon, add sour cream, eggs, and vanilla; mix well. Gently add in flour and salt just until mixture is combined. Spread into prepared pan. Bake for 20 to 25 minutes or until a cake tester or toothpick inserted near the center comes out with a few moist crumbs attached. Brownies will be dry if overbaked! Cool pan completely on a wire rack.

Chocolate Frosting

Ingredients:
4 oz semisweet chocolate, coarsely chopped
2 oz milk chocolate, coarsely chopped
2 tbsp unsalted butter, softened to room temperature
1 1/2 cups confectioners' sugar, sifted
1/2 tsp pure vanilla extract
3 tbsp or more heavy cream

Directions:
1) Melt chocolates in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.
2) Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture steams up into the chocolate mixture). Whisk in butter, sugar, vanilla, and enough cream for a smooth spreadable frosting. Frost cooled brownies. Cut into bars.

Nutrition Facts (per brownie):
Calories 146, Calories from Fat 69, Total Fat 7.6g, Saturated Fat 4.7g, Cholesterol 32mg, Sodium 52mg, Total Carbohydrates 19.0g, Dietary Fiber 0.5g, Sugars 14.6g, Protein 1.6g

Print Me :)