If I get* fat, it's Rosanne's fault

Yesterday Rosanne mentioned she'd like to know more about the brownies I'd mentioned. And I thought "What's a recipe without a picture?" So I went to take a picture, at 9 in the morning, before I'd had any breakfast. And, I tell you, those brownies looked so sweeeeet and pretty. So I had one for breakfast. Then the other. Then all the little leftover bits that had crumbled. 'Cause you can't just leave a mostly empty pan sitting around. Right?

Independence Glazed Brownies

Ingredients

• 1.5 cup all-purpose flour
  
• 1 tsp salt
  
• 1 tsp baking powder
  
• 1 cup unsweetened cocoa
  
• 2 cups (1 14 oz bag) white chocolate chips
  
• 2 cups sugar
  
• 2 sticks (1 cup) butter, softened
  
• 4 large eggs
  
• 2 tsp vanilla extract
  
• (optional (and we omitted this) 1.5 cups chopped walnuts or pecans)

Preheat oven to 350°

Mix sugar and softened butter in mixing bowl until blended. Beat in eggs and vanilla until creamy. In a separate bowl, mix all of the dry ingredients thoroughly and then add them to the sugar mixture. Stir with a wooden spoon until well incorporated (we used the KitchenAid mixer), Fold in the white chocolate chips (and nuts) (again, we used the mixer). Mixture will be stiff.

Original instructions: Drop brownies by 1/3 cup measures into lined cupcake pans and bake for 20 minutes or until brownies are set. Cool before removing from pan. (it doesn't say how many it would make, my guess is 24)

What we did:
Spread mixture in greased 9x13 pan and bake ~25 minutes until brownies are set.

Powdered Sugar Glaze:

• 2.5 cups powdered sugar (or icing sugar, if you're Canadian)**
• 2 Tbsp water
• 1 Tbsp butter, melted
• 1 Tbsp light corn syrup
• 1/2 tsp vanilla extract, optional

Combine powdered sugar, water, butter, corn syrup and vanilla in a small bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water to reach desired consistency. Glaze*** cooled brownies. Let stand until hardened.

These brownies were really good, especially as batter!! :-D I thought maybe they were good enough to become our "new" brownies, but dh said, "They're pretty good, but different from boxed mix." -- box mix being his favorite-reminds-me-of-childhood type of brownies. Which, all in all, is good because boxed brownie ingredients are less tempting to have in the house than things like sugar and butter and white chocolate chips. So I'll save these for now and then, lest I get* fat making them.
___

*GET fat. Ha.

***Because we were sooo pressed for time, ours didn't glaze all pretty like the picture. We also mixed up some store bought white fluffy icing to pipe stars on the top in red and blue. The recipe we started with showed this, as well as some snowflake-star-icing-decor, but did not mention it in the directions :really: so ours weren't pretty like their picture, in their little red white and blue liners with their tidy and artistic glaze-and-frosting, but they were cute enough.