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OR 48–60 COOKIES.

Baker’s Note

For an 8-inch-square pan of brownies, halve the ingredients listed above and proceed as directed.

BOURBON FROSTING

3 tablespoons butter, softened

1½ cups sifted powdered sugar 1 tablespoon bourbon

1 tablespoon milk

Beat the butter in a medium mixing bowl with an electric mixer until creamy. Gradually add powdered sugar, bourbon, and milk, beating until spreading consistency.

MAKES ABOUT 1 CUP.

BRANDY ICING

2 cups sifted powdered sugar

¼ cup (½ stick) butter, melted

2 ½ teaspoons brandy-flavored extract, divided

2–3 tablespoons milk

In a small bowl combine the powdered sugar, butter, and brandy flavoring. Add just enough milk to make icing of spreading consistency.

MAKES ABOUT ¾ CUP.

BROWNED BUTTER ICING

Be sure to use real butter, not margarine, for this recipe. Margarine will not brown and get the nutty flavor that butter will.

6 tablespoons (¾ stick) butter (do not use margarine)

3 cups powdered sugar, sifted

1½ teaspoons vanilla extract

1–2 tablespoons milk

Melt the butter in a medium saucepan set over medium heat until light brown in color (watch butter carefully—it can burn quickly). Remove from heat. Stir the powdered sugar, vanilla extract, and 1 tablespoon milk into browned butter. Stir in just enough more milk to make frosting smooth and spreadable. Stir in more milk if mixture is too thick or more powdered sugar if mixture is too thin.

MAKES ABOUT 1½ CUPS.

Variations:

RUM VARIATION: Substitute rum-flavored extract for vanilla extract.

MAPLE VARIATION: Substitute maple-flavored extract for vanilla extract.

COFFEE VARIATION: Prepare as above adding 2 teaspoons instant coffee powder or espresso powder along with powdered sugar.

CHOCOLATE CREAM CHEESE FROSTING

Here’s a dependable recipe I know I can turn to again and again to gussy up just about anything and everything sweet. Always divine on brownies, this tangy chocolate frosting is also delectable on brownie cookies and cupcakes.

6 (1-ounce) squares semisweet, milk, or white chocolate, chopped

¼ cup heavy whipping cream

1 (8-ounce) package cream cheese, softened

2 cups powdered sugar, sifted

Melt the chopped chocolate with the heavy cream in a double boiler, mixing until melted and smooth. Remove from heat.

Beat the cream cheese and powdered sugar in a medium mixing bowl with electric mixer set on medium until smooth. Slowly add the chocolate mixture, beating until incorporated and smooth. Cover and refrigerate for at least 30 minutes (frosting will thicken up as the chocolate cools).

MAKES ABOUT 2 CUPS.

CHOCOLATE DRIZZLE OR DIP

Adding vegetable shortening to the chocolate chips makes the melted chocolate smooth, spreadable, and easy to work with. Be sure to keep the pan on very low heat and stir frequently to avoid scorching the chocolate.

1 cup semisweet, milk, or white chocolate, or cinnamon baking chips

1 tablespoon vegetable shortening

Melt chips and shortening in a small heavy saucepan over low heat, stirring often to avoid scorching.

TO USE AS A CHOCOLATE DIP: Dip a cookie or biscotto into the melted chocolate. Remove the excess chocolate by pulling the cookie across the edge of the pan.

TO USE AS A CHOCOLATE DRIZZLE: Place cookies on a wire rack over wax paper. Dip a fork or knife into melted chocolate and let the first clumpy drip land back in the pan. Then drizzle the chocolate over the edge of the pan onto the cookies.

Let the cookies stand until the chocolate is set or refrigerate until chocolate is set.

MAKES ABOUT 1 CUP MELTED CHOCOLATE,

ENOUGH TO DRIZZLE OVER ONE 13 X 9-INCH

PAN OF BROWNIES OR 48–60 COOKIES, OR

SPREAD ONTO ONE BATCH OF BISCOTTI.

CHOCOLATE FUDGE FROSTING

Anyone who tastes this rich, buttery, and very fudgy frosting will feel very lucky. It’s a classic for spreading on plain or fancy brownies, just like what you would find on a premium coffeehouse brownie.

4 (1-ounce) squares unsweetened chocolate, coarsely chopped

6 tablespoons (¾ stick) butter, cut into pieces

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