Double Frosted Brownies

This recipe came from http://www.tasteofhome.com/.  It is a very rich dessert.

1 package fudge brownie mix (13x9 inch pan size)
1/2 cup butter, softened
1 1/2 cups powdered sugar
2 tablespoons instant vanilla pudding mix
2 to 3 tablespoons 2% milk
1 can (16 ounces) chocolate fudge frosting

Prepare brownie mix according to package directions.  (I bought a Duncan Hines fudge brownie mix.  It called for 2 eggs for fudge like brownies or 3 eggs for regular brownies.  Since the Double Frosted Brownies called for fudge frosting, I choose to use 2 eggs for more fudge-ness.)  Spread the batter into a greased 13x9 inch baking pan.  Bake at 350 degrees for 25-30 minutes or until toothpick inserted 2 inches from side of pan comes out clean.  Cool completely on wire rack.  In a large mixing bowl, beat butter, sugar, and pudding mix until blended.  Add enough milk to achieve spreading consistency.  Frost brownies.  Cover and refrigerate for 30 minutes.  Spread with fudge frosting.  Cut into bars.  Store in the refrigerator.

Divine Brownies

I tried this recipe and brought it to work.  Even the ones who are not fond of chocolate really enjoyed these brownies.

9 1/2 oz. semi-sweet chocolate, chopped (I could only find a bar as big as 8 1/2 oz. so I used it instead of 9 1/2 oz.)
1 1/2 sticks unsalted butter
3 large eggs
1 cup sugar
1/2 teaspoon salt
1 cup all-purpose flour

Preheat oven to 350 degrees F.  Grease or butter 9"x13" pan and line bottom with parchment paper. (I didn't do the parchment paper thing and they still turned out fine).  Melt butter and chocolate together over a double broiler or in microwave, making sure to use short increments of time between stirring.  Stir until completely smooth.  Beat eggs, sugar, and salt in a mixing bowl until combined.  Beat in chocolate mixture.  Fold in flour until fully incorporated.  Pour batter into prepared pan and bake for 25 to 30 minutes.

I found this recipe in the Sweet Journey  A Recipe Calendar for 2010.