Irresistable Fudgey Brownies

• Brownies:
• 1 cup butter, melted
• 4 eggs
• 2 cups granulated sugar
• 1 tablespoon pure vanilla extract
• 1 cup cocoa powder, sifted
• 1 cup all purpose flour, sifted
• 1 tsp. baking powder
• 1/2 tsp salt
• Icing:
• 3/4 cup whipping cream
• 1/2 lb. bittersweet chocolate, chopped into small pieces
• 1/2 teaspoon pure vanilla extract

1. Whisk together butter, sugar, and eggs just until blended. Add cocoa and vanilla and blend until combined.
2. Mix together remaining ingredients. Add to liquid mixture and mix until just combined.
3. Spread batter into lightly greased 9x13" pan. Bake at 350 degrees for 12-15 minutes or until a toothpick inserted into the middle comes out with fudgey crumbs adhering to it. The centre will still look moist.
4. Cool to room temperature.
5. Meanwhile, boil whipping cream. Add chopped chocolate and stir with a rubber spatula until smooth. Stir in vanilla. Refrigerate until spreading consistency, about 1 hour. Continue to refrigerate if mixture is too thin. If too firm, allow to sit on the counter for a few minutes.
6. Smooth ganache onto brownies. Allow to set for 15 minutes and cut into squares.

brownies, butter, eggs, sugar, vanilla, cocoa powder, flour, baking powder, salt, icing, whipping cream, bittersweet chocolate, vanilla

Taken from www.epicurious.com/recipes/member/views/irresistable-fudgey-brownies-1213333 (may not work)