1/2 cup (1 stick) butter or margarine, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped (optional)
Preheat oven to 350°F (175°C). Grease a 9" x 9" baking pan using Pan Release.
In a medium bowl, stir together butter, sugar and vanilla in bowl. Stir in eggs one at a time until incorporated. Stir together flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan or until a toothpick inserted halfway between the edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry. Cool completely in pan on wire rack.
Prepare Creamy Brownie Icing*. spread over brownies. Cut into squares.
To make Creamy Brownie Icing: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon light corn syrup or honey, 1 teaspoon vanilla, and 1 cup confectioners (powdered) sugar, 1 to 2 tablespoons milk or water. Beat to spreading consistency.
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