I got another envelope of recipes in the mail from Grandma Mo this week. I think the theme must have been chocolate, or perhaps, dessert. There were a lot of dessert recipes in the envelope. Not that I’m complaining!
This recipe stuck out because a) the picture looked delicious and b) the recipe was easy. I needed to make a treat for a guy at work who cut down two screws for me. (I plan on painting my file cabinet soon. I bought two cute new porcelain knobs from Anthropologie to replace the wooden knobs already in the drawers, but the cute new knobs had screws that were about two inches too long.) I decided this was the perfect occasion to try out a new recipe.
Gooey and rich. These brownies pack a serious chocolate punch. Serve them chilled; otherwise they are very sticky!
- 1 c. (2 sticks) melted butter
- 2 c. sugar
- 2 tsp. vanilla extract
- 4 eggs, beaten
- 1 c. flour
- ⅔ c. cocoa unsweetened cocoa powder
- ½ tsp. baking powder
- ½ tsp. salt
- 6 T. butter at room temperature
- 6 T. unsweetened cocoa powder
- 2 T. light corn syrup
- 1 tsp. vanilla extract
- 2. c. powdered sugar
- 3 to 4 T. milk
- Preheat oven to 350 degrees. Grease bottom and all the way up the sides of a 13×9 inch pan.
- In a large bowl, blend butter, sugar, and vanilla. Add eggs and beat well, using a wooden spoon. Add the flour, cocoa, baking powder and salt. Blend all ingredients. Spread into prepared pan and bake in preheated oven for 25 to 30. Do not over-bake.
- Remove from the oven and cool completely. While brownies are cooling, make the frosting and spread over the top.
- To make the frosting cream the butter, cocoa, corn syrup and vanilla. Add the powdered sugar and beat well. Gradually add milk until the frosting is at desired consistency. Frost the brownies. Serve chilled.