Brownies

Sameer suggested I make brownies for his 32nd birthday rather than a chocolate cake so that we don't each end up eating half a cake.  This seemed like sound logic, and brownies are also a lot faster and easier than making an entire cake and frosting, so here is the brownie recipe I'm using, originally from AllRecipes, but my version below incorporates changes from one reviewer.  The frosting glaze ended up seeping into all the brownies when I made these before, possibly because the melted butter was too hot, but that turned out to be delicious, so I figure I'll just do things the same way this time and see how it goes.

Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

frosting glaze:
3 tbs butter, melted
3 tbs unsweetened cocoa powder
1 tbs honey
1 tsp vanilla extract
1/2 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

2. Mix together 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder in a small mixing bowl. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Stir in dry ingredients. Spread batter into prepared pan.

3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

4. To Make Frosting: Combine 3 tablespoons melted butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1/2 cup confectioners' sugar. Consistency should resemble a thick liquid glaze. Spread over brownies while they are still warm.