Excellent brownie. Don't listen to the nay sayers. This is a great recipe exactly as written.
The key is not over beat the batter, only beat until all incorporated about 40 turns of the old fashioned wooden spoon. And, don't over bake. Only bake until the brownies quit jiggling when shaken, and the edges are the only part that "look done".
For the frosting, the ingredients are perfect...just need to adjust the technique as follows: melt (microwave is ok) the butter, add cocoa, honey, vanilla (and a touch of espresso powder). Mix that up with a spoon. Then pour it into a bowl and use the mixer to beat in powdered sugar until crumbly. Now add cream or half and half or milk a little at a time while beating until you get the consistency you like for frosting. YUMMMY!
2 users found this review helpful
Nov. 15, 2012