Sinfully Delicious Brownies

Happy Cinco De Mayo! We had a Mexican fiesta at work today and I was too tired to go to the store last night to get the ingredients for my Mexican Corn dip that everyone loves, so I decided to make brownies, except I did not have a brownie mix in the pantry. I was stuck making brownies from scratch, my first attempt. I have been searching for a few weeks for a brownie recipe that looked tempting to make and I finally found one to try, I also just so happened to stumble upon a recipe for cookie dough icing earlier in the day. Hmmm, what is better than brownies AND cookie dough, together?!? The answer is nothing! These brownies turned out amazing and got rave reviews from my co-workers. So they were indeed a keeper. I did take a picture of them, but pardon the poor quality, I had to snap a pic @ work with my i-phone since I didn't have time to take a pic before leaving for work this morning. Hope you enjoy!

Over the Top Brownies-via My Baking Addiction
Ingredients

1 cup butter, melted
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups flour
1 cup Hershey’s Special Dark cocoa powder
1 teaspoon salt
1 cup semi-sweet chocolate (chunks, disks, chips or mini chips)


Directions
Preheat oven to 350 F
Prepare a 9×13 baking dish as follows: lightly spray the insides with cooking spray then with the dish horizontally in front of you lay in one sheet of aluminum foil across the length (left-to-right) leaving enough overhang on the sides so that you can use the excess foil as handles and on top of that lay in one sheet of aluminum foil across the width (top-to-bottom). Spray the foil with cooking spray. You want to be sure the insides of the pan are completely covered and you have foil “handles” which you’ll use to lift the slab of brownies from the pan after baking

In a large bowl, combine the melted butter, both sugars and the vanilla extract in a large bowl. Beat in the eggs, one at a time, mixing well after each addition until the liquid mixture is completely blended.

In a separate bowl, sift the flour, cocoa powder, and salt. Gradually add this into the liquid mixture until it is fully incorporated. Add in the chocolate pieces (chunks, disks, chips or mini chips) and stir to combine. It will resemble fudge frosting at this point… and it will taste delicious!! Spread evenly into the prepared baking dish.

Bake about 40-45 minutes until a few moist crumbs cling to a toothpick inserted in the center. Don’t bake to the point of the toothpick coming out clean or the brownies will be dry. Remove the baking dish from the oven and cool on wire rack for 10 minutes… then… using the foil handles remove the brownie slab from the dish and cool completely on wire rack

Cookie Dough Icing

1/2 cup butter softened
1/2 cup packed brown sugar
1/2 cup white sugar
3 TBSP milk
1 tsp vanilla
1/2 tsp salt
3/4 to 1 Cup flour
1 cup chocolate chips

mix butter, sugars, milk, vanilla and salt until well blended. Mix in the flour until well combined, I used 3/4 cup, but you can add the other 1/4 cup if you want the icing stiffer. Add the chocolate chips and mix well. Spread over the top of cooled brownies. Keep any leftovers in the refrigerator.

*** I iced the brownies then put them in the fridge overnight. Cut them the next morning then stored them in the fridge until about an hour before I served them. I pulled them out to soften up a bit and they were delicious!!!

Enjoy!