Ingredients
1/2 Cup Butter
1 Cup White Sugar
2 Eggs
1 Teaspoon Vanilla extract
1/3 Cup Unsweetened Cocoa Powder
1/2 Cup All-Purpose Flour
1/4 Teaspoon Salt
1/4 Teaspoon Baking Powder
2 Ounces Semi-Sweet Chocolate (melted)Directions
1. Preheat oven to 350 Degrees (175 C). Grease and flour an 8x8 Inch square pan.
2. In a large sauce pan, melt the butter. Remove from heat and stir in sugar, eggs and vanilla. Beat in 1/3 Cocoa, 1/2 flour, salt and baking powder. Stir melted chocolate into batter. Spread into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
My Frosting
I only ever make this for brownies, but it is nomtastic.
Ingredients
6 Ounces Semi-Sweet Chocolate (Finely Chopped)
5 Tablespoons Heavy Cream
2 Tablespoons Honey
1 Tablespoon Light Corn Syrup
1 Tablespoon Butter
1 Teaspoon Vanilla Extract
2 Tablespoons Raspberry Preserve (Optional)
1 Cup Confectioners Sugar1. Place finely chopped chocolate into a medium bowl.
2. Place cream, butter, honey, corn syrup and sugar in a medium sauce pan and heat to boil. Stirring constantly until sugar is dissolved, butter melted and mixture is just to boil.
3. Take off heat and pour over chocolate and let stand for 30 seconds. Whisk until smooth.
4. Add vanilla extract and raspberry preserves (I add the raspberry because I love the subtle flavor it adds, you don’t have to).
5. Pour over brownies while still warm. Keep in mind this will take awhile to set, as it is not a conventional frosting. Once set it should be firm.
