Cheyenne'S Fudgy Dutch Cocoa Brownies & Fudge Icing - cooking recipe

Ingredients

1/2 cup butter (1 stick)
1/2 cup Dutch-processed cocoa powder
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Fudge Icing
3 tablespoons butter, melted
3 tablespoons Dutch-processed cocoa powder
1 tablespoon Karo light corn syrup
1/2 teaspoon pure vanilla extract
1 cup powdered sugar
1 teaspoon water

Preparation

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.