“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.”
1 8-inch pan

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  6. 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.
  7. 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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