Ingredients
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Boy oh boy, making brownies seems simple enough but for our group we had so many troubles. First of all, the recipe calls for melted butter but we assumed since we were using soft margrine it did not need to be melted. Forunately it turned out alright but we did have to take extra time to stir the margrine in really good. After we got the butter situation figured out we assumed that everything would be smooth sailling but with my group it never is. As we were pouring in the brownie mix into the pan something bumped us and the mix in the bowl completely missed the pan. Not only was mix ALL over the recipe sheet and counter but we also were not able to use a bunch of it so our brownies came out super thin. Don't get me wrong, they were still delicious but if I were to redo this experience I would make sure we were to pay more attention to the recipe and the task at hand instead of the distractions going on around us. My one piece of advice advice to the people trying this recipe is too make sure you go over every detail the recipe calls for instead of just doing a quick brush over.
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