Coffee and Chocolate

Deep-Dish Brownies

Made: May 26, 2013

Ingredients
Brownies
- 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

Frosting
- 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

Directions
- 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
- Whisk flour, cocoa, baking powder and 3/4 teaspoon salt in medium bowl; slowly whisk into egg mixture until well-combined
- Spread in pan
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean but with some crumbs attached
- Cool completely on wire rack
- 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

To melt the chocolate, I used a double broiler and I used coffee instead of water. I used a lot of powdered sugar and it seemed like it was still too watery. Even after an hour in the fridge, it still didn't seem like it wanted to set. I used it as a glaze and it's finally starting to set (about 3 hours later).

(recipe used: Cooking Club of America)