Ingredients
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1/2 cup butter (1 stick)
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1/2 cup Dutch-processed cocoa powder
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1 cup sugar
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2 eggs
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1/2 cup all-purpose flour
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1/4 teaspoon salt
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1/2 cup chopped walnuts
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3 tablespoons butter, melted
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1/2 teaspoon pure vanilla extract
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1 cup powdered sugar
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1 teaspoon pure vanilla extract
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1 tablespoon Karo light corn syrup
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3 tablespoons Dutch-processed cocoa powder
Instructions
- Preheat oven to 350 degrees. Grease an 8x8x2-inch glass pan.
- In a medium saucepan, melt butter or margarine.
- Remove melted butter or margarine from heat, add cocoa, and stir until well blended.
- Add sugar and mix well.
- Add eggs, one at a time, and beat well.
- Stir in vanilla, flour and salt. DO NOT OVERBEAT.
- Fold in nuts, if desired.
- Spread in prepared glass pan and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean, but sides are not yet hard and crusty.
- Cool completely before topping with icing.
- FUDGE ICING:
- In a small bowl, beat melted butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and water, and beat (by hand with a wisk) until spreading consistency.
- After spreading icing onto cooled brownies, cool in fridge for at least 45 minutes.