Ingredients:

2 squares (1 ounce /28 g each) unsweetened chocolate
1/3 cup (75 ml) butter
1 cup (250 ml) sugar
2 large eggs
½ tsp (2 ml) salt
1 tsp (5 ml) vanilla
¾ cup (175 ml) flour

FUDGE ICING

¼ cup (50 ml) butter
¼ cup (50 ml) baker’s cocoa, sifted into bowl
1 ½ cup (375 ml) icing sugar (powdered sugar)
½ tsp (2 ml) vanilla extract
about 2 tablespoons or a bit more (25 ml) cold milk

Preheat oven to 325 degrees F/160 degrees C.

In a medium bowl place unsweetened chocolate and melt for about 2 minutes in microwave
until half melted. Add butter and microwave about 2 minutes until completely melted.

With a fork or rubber spatula, add sugar and salt, then eggs and vanilla. Add flour and
fold in until combined. Spread in a greased or parchment-lined 8 inch (20 cm)
baking pan. Bake at 325 F/160 C for about 30 minutes.

Meanwhile, make icing in a deep, medium-sized bowl. Mix soft butter, sifted cocoa and
icing sugar in a bowl and work together with a fork. Gradually add vanilla and milk
and beat hard with a fork or spatula until mixture is creamy, smooth, and somewhat
stiff. Set aside until brownies are baked.

Remove brownies from oven. Wait a couple of minutes and then place spoonfuls of icing
onto hot surface of brownies. Use a knife to spread icing (which is partly melting)
over the top. Makes about 16 brownies.