Adapted from Fine Cooking.com
I originally had a photocopy of this recipe from my friend Kate, but cannot find it. I asked Google and this seemed to be the closest to the original. Now, the only reason it is adapted is because I got distracted at one point and had to improvise.
For the brownies:
2 cups unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups (3 sticks) unsalted butter, plus more for the pan
1 cup unsweetened natural cocoa-powder, plus 2 tablespoons
3 cups firmly packed light brown sugar
4 large eggs
2 tbs coffee-flavored liqueur or vanilla extract
(Yes, you are thinking, WOW! that sounds like an awful lot of vanilla extract, and it is. The original recipe only calls for 1 1/2 tsp if you use the extract instead of the liqueur, but I messed up and had to compromise by adding more cocoa powder and a dash more salt, you couldn’t tell the difference at all!)
For the glaze:
6 oz. bittersweet chocolate, chopped
6 tbls unsalted butter, cut into 6 pieces
1 tbs light corn syrup
Position a rack in the middle of the oven and heat to 325° F. Lightly grease the bottom and sides of a 9×13-inch baking pan.
In a medium bowl, whisk the flour, baking powder, and salt to blend. Melt the butter in a large saucepan over medium heat, stirring occasionally.
Remove the pan from the heat and whisk in the cocoa powder until smooth.
Whisk in the brown sugar until blended. Add the eggs, one at a time, whisking until just blended.
Whisk in the coffee liquer along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatulla until just blended. Or, pour the chocolate mixture over the flour if, like me, you’ve run out of room in your saucepan.
Scrape the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don’t overbake, or the squares won’t be fudgy.) I only cooked mine this time for 25 minutes. Transfer the pan to a rack to let cool completely.
whisking until smooth. Pour the glaze onto the center of the cooled, uncut fudge bars. Using an offset spatula, spread the glaze evenly to cover completely.
And, also if, like me, brown doesn’t have enough holiday flare for you, add sprinkles before the glaze is set
Refrigerate until the glaze is set, about 30 minutes. Cut into 1-inch squares.