Recipe: Roselyn Bakery Chocolate Brownies with Chocolate Fudge Icing
Misc.ADVERTISEMENT
ROSELYN BAKERY CHOCOLATE BROWNIES
4 eggs
2 1/4 cups granulated sugar
1 1/4 teaspoons salt
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 cup small pecan pieces
1/2 cup light corn syrup
3/4 cup Crisco All-Vegetable Shortening
2 cups cake flour
1/4 cup water
Chocolate Fudge Icing (recipe follows)
Preheat oven to 350 degrees F. Grease a (15x10x1-inch) baking pan
Add whole eggs, sugar, salt, cocoa powder, vanilla, baking powder, and pecans into a mixing bowl. Mix on medium speed for 3 minutes or until smooth. Scrape bowl; set aside.
Add shortening to saucepan and melt down to liquid. DO NOT BOIL. Add corn syrup to saucepan and stir.
Add the shortening mixture to the egg mixture in the mixing bowl above and mix on low speed for 1 minute. Mix in flour. Slowly add 1/4 cup water and blend well for approximately minute at medium speed. After flour is mixed in scrape down bowl. Pour batter into prepared baking pan.
Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan.
Frost with Chocolate Fudge Icing. Cut into (2x2-inch) squares
CHOCOLATE FUDGE ICING
1 tablespoon light corn syrup
1/3 cup butter
2 drops vanilla
5 tablespoons Simple Syrup, divided use (recipe follows)
1/3 cup Chocolate Fudge Base (recipe follows)
4 cups powdered sugar, divided use
3 tablespoons plus 1 teaspoon water, divided use
Combine corn syrup, butter, vanilla, 1 tablespoon Simple Syrup, and Chocolate Fudge Base to a bowl, blend together. Scrape down bowl. Add 4 tablespoons Simple Syrup. Mix well and scrape bowl.
Add 2 cups of powdered sugar with 2 tablespoons of water. Mix until incorporated. Add 2 cups of powdered sugar with the 1 tablespoon of water. Mix until incorporated. Add 1 teaspoon of water to thin icing to the consistency needed.
SIMPLE SYRUP
Makes 1 1/3 cups
1 cup white sugar
1 cup water
In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
CHOCOLATE FUDGE BASE
Makes 1/3 cup
7 1/2 tablespoons unsweetened cocoa powder
1 tablespoon sunflower seed oil
1 3/4 tablespoons Crisco All-Vegetable Shortening
2 1/2 teaspoons light corn syrup
2 drops vanilla
Add cocoa powder, sunflower seed oil, shortening, corn syrup, and vanilla to a mixing bowl. Mix at low speed until smooth.
Makes 3 dozen brownies
Source: Roselyn Bakery Cookbook
4 eggs
2 1/4 cups granulated sugar
1 1/4 teaspoons salt
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 cup small pecan pieces
1/2 cup light corn syrup
3/4 cup Crisco All-Vegetable Shortening
2 cups cake flour
1/4 cup water
Chocolate Fudge Icing (recipe follows)
Preheat oven to 350 degrees F. Grease a (15x10x1-inch) baking pan
Add whole eggs, sugar, salt, cocoa powder, vanilla, baking powder, and pecans into a mixing bowl. Mix on medium speed for 3 minutes or until smooth. Scrape bowl; set aside.
Add shortening to saucepan and melt down to liquid. DO NOT BOIL. Add corn syrup to saucepan and stir.
Add the shortening mixture to the egg mixture in the mixing bowl above and mix on low speed for 1 minute. Mix in flour. Slowly add 1/4 cup water and blend well for approximately minute at medium speed. After flour is mixed in scrape down bowl. Pour batter into prepared baking pan.
Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan.
Frost with Chocolate Fudge Icing. Cut into (2x2-inch) squares
CHOCOLATE FUDGE ICING
1 tablespoon light corn syrup
1/3 cup butter
2 drops vanilla
5 tablespoons Simple Syrup, divided use (recipe follows)
1/3 cup Chocolate Fudge Base (recipe follows)
4 cups powdered sugar, divided use
3 tablespoons plus 1 teaspoon water, divided use
Combine corn syrup, butter, vanilla, 1 tablespoon Simple Syrup, and Chocolate Fudge Base to a bowl, blend together. Scrape down bowl. Add 4 tablespoons Simple Syrup. Mix well and scrape bowl.
Add 2 cups of powdered sugar with 2 tablespoons of water. Mix until incorporated. Add 2 cups of powdered sugar with the 1 tablespoon of water. Mix until incorporated. Add 1 teaspoon of water to thin icing to the consistency needed.
SIMPLE SYRUP
Makes 1 1/3 cups
1 cup white sugar
1 cup water
In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
CHOCOLATE FUDGE BASE
Makes 1/3 cup
7 1/2 tablespoons unsweetened cocoa powder
1 tablespoon sunflower seed oil
1 3/4 tablespoons Crisco All-Vegetable Shortening
2 1/2 teaspoons light corn syrup
2 drops vanilla
Add cocoa powder, sunflower seed oil, shortening, corn syrup, and vanilla to a mixing bowl. Mix at low speed until smooth.
Makes 3 dozen brownies
Source: Roselyn Bakery Cookbook
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!