Cinderella Brownies
3/4 cup butter, melted
1 1/2 cups sugar
1/2 tsp salt
3/4 cup dark cocoa powder (I use Hershey’s Special Dark)
3 large eggs
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp Mexican vanilla extract
Cinderella frosting, recipe follows
Chocolate drizzle, recipe follows

1. Preheat oven to 350 degrees. Grease the bottom of a 9×13 pan, line with parchment paper, and grease the paper.
2. In a large bowl with a wooden spoon, mix the melted butter, sugar, and salt. Add the cocoa powder and stir well to incorporate. Add the eggs one at a time, beating after each addition. Stir in the flour and baking powder. Add vanilla extract.
3. Pour into prepared pan. Bake for about 20 minutes or until toothpick comes out clean. Let cool completely in the pan.
4. Frost with frosting. Drizzle with chocolate and decorate with sky blue sprinkles. Cut into squares and enjoy OR wrap squares with plastic wrap, place in freezer bag, and freeze for up to three months.

Cinderella Frosting
3 cups powdered sugar, sifted
6 Tbsp butter, melted
3 Tbsp milk
1/2 tsp Mexican vanilla extract
Wilton sky blue food coloring

1. To make the frosting, stir together the sugar, melted butter, Mexican vanilla, and milk. Stir in sky blue food coloring until frosting reaches desired color.

Chocolate Drizzle
1/3 cup semisweet chocolate chips or chopped bittersweet chocolate
2 Tbsp heavy whipping cream

1. Combine the chocolate and cream in a microwave-safe bowl and heat on medium until the cream is very hot and starting to form bubbles. Remove from the microwave, and stir until the chocolate is melted.