Brownie Debate No More

There is a deep-seated argument among brownie lovers: To Frost or Not To Frost.  I am of the To Frost camp (and also of the more is always better clan, and there is always room for Jell-o group, etc.).  Be it a simple spread of salted butter or a flavored glaze of goo, I cannot help but heap an additional layer of tasty to every batch of chocolate goodness. 

I made good use of the Cook's Illustrated Best Classic Brownie Recipe by topping it with a fattified (is that a word?  It is now!) version of frosting from my yellowed, sometimes sticky, but trusty 1983 St. Paul's Lutheran Church Cookbook from Gaylord, Minnesota.  "Fattified?" you ask, curious.  "What is that?"

Fattify: to add unnecessary but delicious fat to an already fatty recipe.

Chocolate Frosting (as it appears on page 169, from Marion Klimmek)
1 c. sugar
5 T. butter or oleo
1/3 c. milk
1 c. semi-sweet chocolate chips

In saucepan, combine sugar, butter and milk.  Boil, stirring constantly, for 1 minute.  Use moderate heat.  Remove from heat, stir in chocolate chips.  Blend until smooth.  You can feel it thickening.  Pour over bars or cake.  Will cover 9x13 inch pan very well.

Fattified Chocolate Frosting (as it appeared on Patrice's brownies today)
1 cup sugar
5 tablespoons butter
1/3 cup cream
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
1 teaspoon amaretto oil

Combine sugar, butter, and cream in saucepan over medium-high heat. Bring to boil; boil 1 minute, stirring constantly.  Remove from heat; stir in chips, vanilla, and oil.  Blend until smooth.  Cool 10 minutes, stirring every minute or so.  Frost large pan of brownies; bring to favorite co-workers to make their day happy or to celebrate student's acceptance into her undergrad program.