Easy Brownies- a quick sugar fix

Do you ever have those days where sugar just speaks to you? You walk by the donuts in your office & they start calling you "PSST.. yea I'm talking to you.. come over here and eat me.. I have 900 calories and 300 grams of fat, but I taste really good". ha! Opps, um yea maybe that's a personal issue... But lets just say I have been a good girl all week, busted my butt at the gym every day, stuck to my healthy eating and darn it.. I was having a major sugar craving last night. And wouldn't you know, I had seen these on Tastespotting yesterday and happened to have all the ingredients that the recipe called for. It was fate, no? ;)

These brownies were a breeze to make, and very decadent! I made them gluten free of course, and used mini muffin pans. They were the perfect sweet to soothe my inner sugar beast, and comfort me as I cried my way thru the season finale of Greys Anatomy (good grief!!). So the next time you need a quick sugar fix... make these, you won't be sorry. :)

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Brownies:
1/2 cup (1 stick) butter*
1 cup sugar*
2 eggs*
1 tsp vanilla
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour (I used 1/4c brown rice flour, 1/8c potato starch, 1/8 tapioca flour & 1/2tsp xanthan gum)
1/4 tsp salt
1/4 tsp baking powder

Frosting:
3 tbsp butter, softened*
3 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla
1 cup powdered sugar

Preheat oven to 350 degrees. Grease and flour an 8 inch square pan (or 10 cups of a muffin pan). In a large saucepan melt stick of butter. Remove from heat and stir in sugar, eggs, and vanilla. Beat in cocoa powder, flour, salt, and baking powder. Spread batter into prepared pan.

Bake for 25-30 minutes. Do not over cook. (20 minutes if you are using mini-muffin pans)

To make the frosting: Combine 3 tbsp butter, cocoa powder, honey, vanilla, and powdered sugar. Frost brownies while they are still warm.

Makes 16 brownies in 8 inch square pan or 24 individual brownies in mini muffin pans.