Brownies are the best invention. Here’s one of my favorites, Chocolate Frosted Brownies, made in a rectangular cake pan. A lot of brownie recipes only make a little square pan full, so this batch is perfect for the holidays.

INGREDIENTS FOR BROWNIES

• 1 cup butter, melted
• 1/2 cup unsweetened cocoa powder
• 2 cups sugar
• 4 eggs
• 4 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 cups flour
• 1 cup chopped pecans

INGREDIENTS FOR FROSTING

• 1/4 cup butter, room temperature
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 3 cups powdered sugar
• 5 tablespoons milk

Preheat oven to 350° F. Melt butter, the stir in cocoa and sugar with a spatula. Next, stir in eggs, salt and vanilla until well mixed. Stir in the flour, trying not to over mix. The batter will be thick. Add the pecans, if desired. Spoon into a 9-inch by 13-inch pan that’s been sprayed with a nonstick cooking spray. Bake for 30 minutes.

Meanwhile, mix all the frosting ingredients together with an electric mixer until smooth. Spread evenly over warm, baked brownies. Allow to cool completely before cutting into squares.

I bought a Trudeau nonstick silicone pan recently that makes my life easier when it comes to making this recipe.

I can freeze the brownies and pop them out in one piece onto a cutting board, then start cutting them easily while frozen.

It’s revolutionary!

Add M&Ms for a festive accent. The trick now is to cut them in the right spot. Otherwise leave them off and it’s much easier to cut.

The frosting helps the brownies taste fresh for several days.