Deep-Dish Brownies

Member Barbara Cogswell says when she has visitors, the first thing they ask is, "Did you make any brownies?" The answer is always yes. When Barbara developed this recipe, she was aiming for a thick, moist, very chocolaty brownie. This one definitely fits the bill; our tasters loved its decadent fudginess.


2 cups sugar
1 cup butter, melted
2 teaspoons vanilla extract
2 eggs
1 cup all-purpose flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking powder
3/4 teaspoon salt


4 oz. semisweet chocolate, chopped
1 tablespoon butter
1/4 cup water or coffee
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. Heat oven to 350°F. Coat 8-inch square pan with cooking spray. Whisk sugar, melted butter and 2 teaspoons vanilla in large bowl; whisk in eggs until blended.

2. Whisk flour, cocoa, baking powder and 3/4 teaspoon salt in medium bowl; slowly whisk into egg mixture until well-combined. Spread in pan.

3. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean but with some crumbs attached (brownies may sink in center). Do not overbake. Cool completely on wire rack.

4. Meanwhile, melt chocolate, 1 tablespoon butter and water in small saucepan over low heat, stirring occasionally. Pour into medium bowl; whisk in powdered sugar until smooth. Whisk in 1/2 teaspoon vanilla and 1/8 teaspoon salt. Refrigerate until frosting thickens slightly (about 25 minutes), stirring occasionally. Spread over brownies; let stand until set.

16 brownies

PER BROWNIE: 315 calories, 15.5 g total fat (9.5 saturated fat), 3 g protein, 45.5 g carbohydrate, 60 mg cholesterol, 240 mg sodium, 2 g fiber

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