This recipe was featured in an email today from the www.cookscountry.com website. "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."
As good as plain chocolate brownies are, everyone’s ready for a change of pace at some point. We wanted brownies sturdy enough to be topped and flavored with a variety of options. Here’s what we discovered:
Unsweetened chocolate adds the richest chocolate flavor to the brownies.
Baking powder causes the brownies to rise a little, which gives them a slightly cakey, very sturdy texture that won’t crumble when sliced.
A toothpick inserted in the middle of the pan of brownies should come out with some moist batter or crumbs attached; around the edges the toothpick should come out clean.
For the frosting, add little vegetable oil to the melted chocolate to help it set up quickly and keep a glossy appearance.