Braden’s Magic Brownies

We are so fortunate to have with us this summer, Braden Birch.  Braden is going into Cornell’s School of Hotel Administration as a Junior and is not only a student in a wonderful program but is an integral part of Cornell’s Big Red Hockey team–#7, a defenceman.
We are trying to familiarize Braden with all the aspects of the Inn but one of his responsibilities is to prepare desserts for our evening dessert buffet.   He has taken a brownie recipe that I have used for years and done something magical.  They are the best I’ve ever had.  He’s tried to tell us that he never baked before.  We just can’t believe it since his results are so good. Not only is he a great baker but at 6’4″ can reach shelves for the 5′ innkeeper!
He prepared these last Sunday and on Monday morning, a guest confessed that she had eaten four.  That’s how good these are!!
We hope you’ll enjoy them as much as we do.

4 eggs
2 cups sugar
1/2 cup butter, melted
4  1-ounce packets of premelted chocolate
1 teaspoon good vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Optional:   1 cup chopped walnuts;  1 cup chopped dried cranberries or cherries;  1 cup chocolate chips

2 tablespoons of butter
2 tablespoons of unsweetened cocoa powder
1/4 cup heavy cream (whipping cream, not whipped)
1 cup confectioners sugar, sifted
1 teaspoon pure vanilla extract

Melt butter in microwaveable dish.  
Beat eggs and slowly add sugar so it is incorporated well into the eggs. (We beat the egg and sugar mixture a good five minutes).  Add butter and chocolate packets.
Add vanilla, flour, baking powder and salt and mix after each addition.
Stir in the optional ingredients if you wish.
Pour into a greased 9X13 pan that you’ve dusted with cocoa powder and bake at 350 for 25 minutes.
The Glaze:   Melt the butter in a small heavy saucepan over low heat.   Add the cocoa powder and cream and stir until it thickens (about two minutes).   Don’t let it boil!
Remove from the heat and stir in the powdered sugar and vanilla until smooth.
Pour over cooled brownies.
 —  The William Henry Miller Inn Lynnette Scofield Bed and Breakfast Foodie

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