(From the book “Double Fudge Brownie Murder,” by Joanne Fluke)

 

1 ½ cups all-purpose flour

¾ cup unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon salt

1 cup white sugar

1 cup brown sugar

¾ cup salted butter

6 oz. semi-sweet baker’s chocolate

1 ½ teaspoons vanilla extract

3 large eggs, beaten

2 cups semi-sweet chocolate chips

 

Line a 9×13 inch cake pan with heavy duty foil. Spray foil with cooking spray.

Mix on LOW speed: flour, cocoa powder, baking soda, salt, white sugar, and brown sugar until thoroughly combined.

Microwave the butter and baker’s chocolate on HIGH for 1 minute and then stir. Microwave 1 more minute. Let sit 1 minute and then stir until smooth.  Add vanilla and stir. Let cool on counter.

Add eggs to flour mixture and beat at MEDIUM speed until incorporated.

Turn mixer to LOW speed and slowly pour in the chocolate mixture, just until combined. Do not over beat.

Chop the chocolate chips into smaller pieces and fold into batter by hand.

Scoop into prepared pan. The batter will be very thick. Smooth the batter out and press down evenly with a spatula to the corners of the pan.

Bake at 350 degrees for 23 minutes. Remove from oven and let cool.

 

MILK CHOCOLATE FUDGE FROSTING

(From Double Fudge Brownie Murder by Joanne Fluke)

 

2 Tablespoons salted butter

2 cups milk chocolate chips

1 can (14 oz.) sweetened condensed milk

 

Microwave all the ingredients for 1 minute on HIGH. Stir. Microwave for 1 more minute. Let cool for 1 minute. Stir smoothly.

Pour the frosting over the stop of cooled brownies. Smooth out the frosting with a spatula.

Let cool to room temperature until the frosting sets. Cover with foil to store.