Fudge-y Brownies with Champagne Frosting

Brownies are like finding a five dollar bill on the sidewalk; happiness in a small little item, enough to get you through the lunch hour, and leaves you wanting more. I have played around with quite a few brownie recipes and (think) I have found the one that always hits the spot. They are dense, they are chewy, they are smooth, rich and creamy. And what makes them even better is while I was rummaging in the fridge to find butter, lots and lots of butter, I found a mini can of champagne! I decided to make Fudge-y Brownies with Champagne Frosting. What brightens my day even more is that there is enough Champagne left over for a mimosa! This was turning out to be a great Friday... Enjoy!

For the Brownies:

1. Heat the over to 325 degrees F. Melt 1 pound (1 bag) of semi-sweet chocolate chips and 1 pound unsalted butter (4 sticks) over a double boiler (or make one using a heat proof bowl on top of a pan of simmering water).
2. Whisk in 1 3/4 cups granulated sugar and 2 1/4 cups packed brown sugar. Remove from heat.
3. Test the temperature with your finger, it should be lukewarm. If hot, let stand until it becomes lukewarm, you don't want to scramble the eggs! Add 8 eggs in to the chocolate mixture, one at a time. Whisking well after each one. Add 1 teaspoon pure vanilla extract. 

4. Fold in 1 3/4 cups all purpose flour. Do not over mix.
5. Grease and line a half- sheet pan (18x13)with parchment paper. If you do not have a half sheet pan, you can use 2 9x13 pans. Pour the mixture into the pan and back for 30 minutes. Insert a clean toothpick, coming out clean indicates they are done. Remove from oven and let cool.

For the Champagne Frosting:

1. With a hand blender or whisk attachment on a stand mixer, cream 6 tablespoons unsalted butter at room temperature with 2 teaspoons pure vanilla extract until smooth.
2. Add 6 tablespoons Champagne, Prosecco, or Sparkling white wine.
3. Pour yourself a glass with the remainder and sip.
4. Sift in 2 cups of confectioners' sugar.

Once the brownies are cooled, cut off any uneven edges and cut into equal sized squares. Top with a spoon of frosting and enjoy! The sweetness of the chocolate brownie with the tang of the Champagne is going to drive your taste buds crazy!