Rae's Iced Fudge "Tea Cakes" (aka fudge brownies?)

A Quaker acquaintance accidentally included me in an email that when out to a group of people who had sampled her "fudge tea cakes." I took note of the recipe, since it sounded so good!


NOTES:

1. The original recipe didn't include the amount of cream or milk to add to icing.

2. Note the instruction to prick the brownies with a fork before icing them.



INGREDIENTS:

For the cake/brownie part itself
2 eggs
1/2 tsp vanilla
3/4 cup butter (1-1/2 sticks)
1 cup flour
3/4 cup brown sugar
2 Tbls cocoa
1/4 tsp salt
1 cup walnuts, toasted (optional)


For the icing
2 Tbl butter, softened
1 Tbl cocoa
1 cup powdered sugar
1/4 tsp vanilla
cream or milk (amount is unspecified... maybe a few teaspoons...?)



PREPARATION for the cake part:

1. Preheat oven to 350.  If using walnuts, toast them by heating them up in a skillet (medium heat) until fragrant; cool quickly; and set aside.

2. Melt the butter; set aside.

3. In a medium bowl, sift together flour, cocoa, and salt.  (Add walnuts too if using them.)

4. In a large bowl, beat eggs and vanilla together.

5. Add brown sugar and melted butter.

6. Add flour mixture and mix well until combined.

7. Grease a 9" x 9" pan (or equivalent); bake at 350 for about 35 min.

8. While baking, prepare the icing so you can ice the tea cakes when you take them out of the oven.


PREPARATION for the icing:

9. In a small saucepan, melt the cocoa and butter together.

10. Take off of heat; add powdered sugar.

11. Add cream or milk a little at a time until it's the proper consistency.

12. After removing tea cakes, prick all over with a fork.

13. Ice the tea cakes and enjoy.