Frosted Brownies

Name: Frosted Brownies
Cook time: 22 min
Total time: 22 min
Yield: 1 8-inch pan
Ingredients: 3 ounces semisweet chocolate, chopped; 8 tablespoons unsalted butter, cut into chunks; 1 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon table salt; 2 large eggs; 1 teaspoon vanilla extract; 2/3 cup all-purpose flour; 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped; 1 tablespoon vegetable oil

Submitted by Chef mariajane

"These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk!! Semisweet chips are fine for this frosting. If you're anxious to firm up the frosting, pop the tray of frosted brownies into the refrigerator for 15 minutes."

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Ready In:: 22mins
Ingredients:: 10
Yields:: 1 8-inch pan

ingredients

3 ounces semisweet chocolate, chopped
8 tablespoons unsalted butter, cut into chunks
1 cup sugar
¹⁄₂ teaspoon baking powder
¹⁄₄ teaspoon table salt
2 large eggs
1 teaspoon vanilla extract
²⁄₃ cup all-purpose flour
FOR THE FROSTING
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped
1 tablespoon vegetable oil

directions

Adjust oven rack to middle position and heat oven to 350°F Line an 8-inch baking dish with foil and coat foil with cooking spray.
Melt chocolate and butter in small bowl in microwave or in heatproof bowl, set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22-27 minutes. Cool brownies on wir rack for 1 hour.
FOR THE FROSTING:.
Heat chocolate and oil in mocrowave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread ovenly with spatula. Continue cooling brownies until glaze sets, 1-2 hours.
Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies into 2-inch squares. (Brownies can be stored in airtight container for several days).

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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