Big, Fat, Moist Brownies (cocinandoconalena)


1 c butter, melted
1 c flour
2 c sugar
3/4 c dutch-process cocoa powder
1/2 t salt
4 eggs
1 t vanilla

Preheat your oven to 350 F and grease a 9 x 13″ baking pan (can use a 9 x 9″ and increase baking time by 10 min). Sift together dry ingredients. Add butter and vanilla, then add the eggs one at a time, mixing well after each addition. Pour into the prepared pan and bake for about 30 min. Set on a wire rack (pan and all) to cool. Pour frosting over still-warm brownies. Allow the frosting to set before slicing. Note: For easy removal and slicing, line your pan with foil or parchment paper before greasing. When the brownies have cooled, simply lift them from the pan using the foil. This makes slicing and serving a breeze. To cut the brownies cleanly, heat your knife under hot running water, wipe off the moisture and then cut. Repeat as necessary.


1/2 c butter
3 1/2 c confectioner’s sugar
1/4 c cocoa powder
1 egg
1 1/2 t vanilla
1 1/2 t lemon juice

Melt butter over medium heat, then add the remaining ingredients, whisking until smooth and thickened.



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