Frosted Brownies

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.

• Ready In: 32 mins
• Serves: 16
• Yields: 16 brownies

Ingredients

• For the Brownies

• 3  ounces  unsweetened 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, chopped (or bittersweet chocolate)
• 1  tablespoon  vegetable oil

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 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 to 27 minutes. Cool brownies on wire rack for 1 hour.
5. For the Frosting - Heat chocolate and oil in microwave 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 evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours.
6. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.).