Many moons ago I worked in a Duncan Hines test kitchen and have made up to 20 batches of brownies a day and let me say this is a good, easy recipe for homemade brownies; great chocolatey flavor. I would suggest: 1) Slightly whip (with fork) the eggs to make them homogenous first before adding them to the pan’s other ingredients. 2) Whisk your dry ingredients, flour, cocoa, salt and baking powder, together first before adding them to the pan. No need to beat with mixer. A wooden spoon to mix the batter until everything is wet works just fine. I used the frosting recipe which was very fudge-like and thick. I added just a smidgen of water to thin it out to make it at least somewhat spreadable.
INGREDIENTS
1 (level) cup unsweetened cocoa powder divided; 3/4 cup for brownies, 1/4 cup for frosting
1 cup unsalted butter, divided; 3/4 cup for brownies, 1/4 cup for frosting
2 cups granulated sugar
3 large eggs, lightly beaten
3 teaspoons vanilla extract, divided; 2 teaspoons for brownies, 1 teaspoon for frosting
1 cup all-purpose flour
3 tablespoons milk
1 teaspoon white vinegar
2-3 cups powdered sugar
1/2 teaspoon salt
PREPARATION
Preheat oven to 350°F. Spray 9-by-11 inch baking dish with non-stick spray.
Microwave 3/4 cup butter in a large microwave-safe bowl in 10-second increments until melted. Add 3/4 cup cocoa powder and granulated sugar. Stir to combine.
Add eggs and 2 teaspoons vanilla. Stir to combine. Add flour and mix well.
Pour brownie batter into prepared pan and bake 25-30 minutes, or until toothpick inserted in center comes out clean.
Buttermilk frosting: combine milk and vinegar in a small saucepan. Allow to sit 5 minutes or until milk begins to curdle. Add reserved butter and cocoa powder. Boil mixture until butter is melted and cocoa is dissolved, about 10 minutes.
Add powdered sugar and reserved vanilla to frosting mixture. Whisk until thickened, about 5 minutes.
Allow brownies to cool completely. Spread frosting on brownies before serving.
From: allrecipes.com
