This recipe has two parts. The first is the brownies themselves and the second part is the chocolate frosting.  The brownie part has pretty standard ingredients, but a bit more butter than recipes that I've used in the past.  The resulting batter was really, really thick and a bit too much for my vintage Sunbeam Mixmaster to handle.  The frosting recipe is cooked on the stovetop and then poured over the warm brownies when they come out of the oven.  The frosting is very dense and rich, similar to fudge.

The brownies were very chocolatey and moist.  The center was bit more gooey than they should have been, but that was due to a oven temperature error on my part, so they didn't cook they way they were supposed to.  I baked these in a 9 x 9 baking pan, but I think if I were to make them again I would use a slightly larger pan. The smaller pan I used didn't leave much room to pour the frosting once they had baked, so with a larger pan I would have room for thicker frosting, and who doesn't like that.  We ate the brownies on their own and as part of an ice cream sundaes.  They were excellent both ways.