Fudge with or without nuts is fine. Frosting is unnecessary for good brownies.
I’ll blaspheme a little here, though. I had something last week that was an unexpected pleasure - bacon fudge.
Yes, you read that right, bacon fudge. Chocolate fudge with little chunks of bacon mixed in. I don’t eat a lot of straight fudge, but I’ll nibble a little on a small piece now and then. Bacon fudge is not something that would ever have occurred to me, but damned if it wasn’t pretty good. Now I’m wondering about adding a little bacon to some fudge brownies. Hmmm…
I don’t get the fudge part. Are you talking about genuine fudge, as in candy, or are you talking about a substance which contains flour but is fudge-like in it’s consistency?
If the latter then a nice fudgey frosting is certainly welcome, ah, frosting on the cake.
In my line of work, I’ve seen more mary jane brownies than most people do in a lifetime. Unfortunately, they’re always in the form of dog vomit, so I’ve never indulged. The dogs apparently think they’re delicious.
Fudge, no icing… although chocolate chunks are welcome.
If possible, all brownies should be corner pieces, as the edge is the best part. Use that browning pan that gives all edges. Serve hot, with Blue Bell Vanilla Bean icecream.
I chose cake with no frosting, but it’s much more dense than cake, and generally a bit more gooey, like fudge. But it’s still definitely a cake product. It’s the only type of chocolate cake that I like.
“The brownie is sliced from a type of dense, rich chocolate cake, which is, in texture, like a cross between a cake and a cookie.[1] Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density”
I prefer brownies to be more on the fudgy side of the continuum.
Frosting and nuts only detract from a good brownie, but arguably could improve a bad one.
Fudgy, no nuts, no frosting. However, around the holidays, covering the still-warm brownies with a layer of Andes Candies, letting them melt, and smooshing the minty chocolate around is a wonderful thing.
No no no, Brownies must be dense cake, a smidge gooey, and have either pecans or walnuts. NO frosting!
Fudge is fudge: very dense, not cake-y, and never frosted. Should also only be chocolate (peanut butter fudge? Eeeewwww!) and should also have walnuts in it, but is ok W/out nuts.
I beg to differ. It’s a different experience, for sure, but quite enjoyable. Just be aware that the effects take a long time to kick in, so don’t keep eating them thinking “nothing is happening”. Or so I’m told…
Ghirardelli makes an Ultimate Fudge Brownie mix that includes a pouch of chocolate ganache to warm and drizzle on the top, which I find perfectly acceptable and delicious. I always add two tablespoons of instant coffee crystals to the brownie mix for the perfect mocha fudge brownie.
