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Fudgy Brownies with Chocolate Glaze
Homemade Fudgy Brownies dipped in Chocolate Glaze and topped with Valentines Day sprinkle!
Servings:
12
brownies
Author:
Manali Singh
Ingredients
Brownies
10
tablespoons
butter
unsalted
1
cup
granulated white sugar
2
eggs
1.5
teaspoon
vanilla extract
½
cup
all purpose flour
⅔
cup
cocoa powder
unsweetened
¼
teaspoon
salt
½
cup
pecans
chopped
½
cup
semi sweet chocolate chips
Glaze
2
oz
bittersweet chocolate
chopped
1
teaspoon
corn syrup
4
tablespoon
unsalted butter
3
tablespoons
milk
1
teaspoon
vanilla extract
1
cup
powdered sugar
valentine's day sprinkles
for decoration
Instructions
Brownies
Preheat oven to 350 F degrees.
Line a 8 X 8 inch square pan with aluminium foil with overhanging edges. Set aside.
Melt the butter in a pan on stove top using double boiler method. You can also melt it in the microwave.
Once the butter is melted let it cool down for 3-4 minutes.
Now add sugar, vanilla extract to the melted butter and mix till well combined.
Add eggs, one at time, mixing after each addition.
Mix in the all purpose flour and cocoa powder till well combined.
Stir in the semi-sweet chocolate chips and chopped pecans.
Transfer brownie batter into the pan, spreading it well so that it covers the entire pan.
Bake at 350 F degrees for 30-35 minutes or till a toothpick inserted in the center comes out clean.
Take out of the oven and let the brownies cool down completely before cutting them into 12 squares.
Glaze
Melt butter, milk, corn syrup and vanilla extract in a bowl over medium heat.
Once the butter melts, add the chopped chocolate and mix till mixture is completely smooth.
Remove from heat and add the powdered sugar.
Mix till glaze is smooth and shiny.
Dip the cooled brownies into the glaze immediately. Decorate with sprinkles while the glaze is still wet.
Let the glaze set before serving.
Nutrition
Calories:
367
kcal
|
Carbohydrates:
41
g
|
Protein:
3
g
|
Fat:
22
g
|
Saturated Fat:
12
g
|
Cholesterol:
63
mg
|
Sodium:
147
mg
|
Potassium:
179
mg
|
Fiber:
3
g
|
Sugar:
32
g
|
Vitamin A:
455
IU
|
Calcium:
29
mg
|
Iron:
1.9
mg