The Best Fudgy Brownies

I've tried dozens of brownie recipes. The perfect brownie is fudgy and moist, but not underdone, heavy on the chocolate but not overly sweet. This recipe brings it: a perfect balance of flavors, studded with nuts and a crackly top. While it's perfect without icing, I added a thin layer of frosting just to gild the lily.

This recipe calls for heating the sugar and butter together. This step dissolves more sugar and yields a shiny top crust on your brownies. I like to include a sprinkle of walnuts, pecans or peanuts in the batter. If you don't like nuts, just omit.

While brownies are a casual dessert, well executed they can be just as satisfying as an upscale treat. They're a perfect ending to a tailgate or pizza party, a fun lunchbox treat or dinner party dessert dressed with a scoop of ice cream.

Add sugar to melted butter, reheat just until hot
(110-120 degrees). The mixture will become shiny as you stir. 

Add cocoa, salt, baking powder and vanilla.

Mix in eggs, flour and nuts, stirring until smooth.

Pour batter into prepared pan. Bake at 325 degrees for 29-32 minutes.

The perfect brownie top: shiny and crackly. Let cool completely before frosting.

Make the icing. Super smooth and creamy!

Spread frosting over cooled brownies.

I need a big glass of milk!

Fudgy Brownies
Adapted from King Arthur Flour
Makes a dozen 3-inch brownies

Brownies:
3/4 cup unsalted butter
2 cups sugar
1 cup Dutch process cocoa
1 tsp salt
1/2 tsp baking powder
1 Tbsp vanilla extract
3 large eggs
1 cup all-purpose flour
1 cup chopped nuts (optional)

Frosting:
1/4 cup butter, melted
1/3 cup Dutch process cocoa
1 1/2 cup powdered sugar
1/4 cup milk
1/2 tsp vanilla

Preheat oven to 325 degrees. Lightly grease a 9 x 13 inch pan. In a microwave safe bowl, melt butter. Add sugar, stir to combine and reheat just until hot - 110-120 degrees. Stir in cocoa, salt, baking powder and vanilla. Add eggs stirring until smooth then stir in flour and nuts. Pour into prepared pan. Bake for 29 to 32 minutes. Let cool completely before frosting.

For frosting, melt butter in a microwave safe bowl. Whisk in cocoa. Mix in powdered sugar and milk alternately. Stir in vanilla. Spread over cooled brownies.

Fancy Cookies: Decorated Cut-Outs

During the holiday season I make several varieties of cookies to share with friends, family and co-workers. I love having a ready made dessert/gift in the freezer and while I add a few new kinds each year, most are old standbys. My goal is 10-12 varieties in the freezer by the first week of December. Sometimes I even make it.

An annual favorite, decorated cut-outs provide a colorful addition to the cookie plate. The base is a soft, tender sugar cookie but the real star is the frosting. I use a traditional piping icing, but feel free to substitute a flooding or buttercream icing. This makes about 5 dozen, depending on the thickness of the dough and size of the cookie cutters. While the pictures feature Christmas cookies, I use the same recipe for cookies celebrating Valentine's Day, Halloween, birthdays and other celebrations.

After the dough is mixed, wrap tightly and place in refrigerator for at least 2 hours.

Roll dough on a lightly floured surface. I roll a quarter at a time.

Roll to 1/8 inch thick. Cut with cookie cutters.

After baking, cool completely before icing.

While cookies cool, make icing and tint with desired colors. I frost by
spreading the icing with a knife and using a piping bag. 

Cut-Out Cookies
1 cup butter
1 1/2 cup sugar
1 tsp vanilla
3 eggs
1/2 tsp salt
3 tsp baking powder
4 cups flour

Cream butter and sugar until fluffy. Add vanilla, eggs and salt incorporating well. Mix in baking powder and flour. Wrap dough tightly in plastic wrap and refrigerate at least 2 hours or overnight. Dust surface with flour and roll dough to 1/8 inch thick. Cut into shapes. Bake at 350 degrees for 6-8 minutes. Cool and frost.

Piping Icing
2 cups shortening
1 Tbsp vanilla extract
1 tsp lemon extract (optional)
8 cups powdered sugar
8 Tbsp milk

Beat shortening and extracts. Add half of powdered sugar and 4 Tbsp milk. Gradually beat in remaining powdered sugar and milk. This icing is stiffer than traditional icing to facilitate piping.