Why spend money on a mix, when making brownies from scratch is simple and free of chemical additions? I have been making brownies since I was about 12, and they have never  failed me. For variety, I used violet glaze on this batch.
Brownies
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 ounces unsweetened chocolate, melted (or 6 tablespoons cocoa plus 2 teaspoons butter)
- 1 cup flour
- dash of salt
- 1/2 teaspoon vanilla
- 1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 325F. Cream the butter and sugar together. Beat in the eggs until mixture is light and fluffy. Stir in the melted chocolate or cocoa powder and add the flour, nuts, salt and vanilla. Spread like fudge in greased (or parchment paper lined) 8 x 8 pan and bake for 20 minutes. Do not overbake. Brownies that are just slightly undercooked will be more fudgy in texture.
Glaze:
- 1/2 cup icing sugar
- 1 tablespoon creme violette
Mix until just runny enough to spread (may need to add more sugar or more liquid)
If you want a more traditional glaze:
- 1/3 cup icing sugar
- 2 tablespoons cocoa
- enough milk or strong coffee to make spreadable