Preheat oven to 350. Grease an 8 or 9 in square baking pan. Mix first three ingredients, followed by the eggs; beat well. Mix in remaining brownie ingredients. When the mixture is combined and smooth, poor into your prepared dish. Bake for 20-25 minutes. Timing varries and is crucial with brownies. You can easily overcook brownies or undercook them, which is maybe why finding the perfect recipe so hard. I cooked these for 22 minutes, which left the edges just crunchy and the interior nice and moist without falling apart. You'll need to watch batch and judge for yourself when it's best to remove from the oven.
While your brownies are baking, mix your frosting ingredients until combined well and are a nice creamy but spreadable consistency.
Remove brownies from the oven and cool completely. Instead of cooling in the pan, I flipped the brownie upside down onto a cooling rack and used a second to flip it back right side up. Since I used Pam with flour, to grease the pan, it made easy work of releasing the brownies from the pan. It seriously just fell out. I figured, so much easier than using a spatula to get out of the pan later and this method also reduced the risk of the brownies continuing to cook in the warm pan.
When your hunk of brownie is completely cooled, frost and slice. For clean cuts: run your knife under hot water and dry before each new cut.
These turned out tasty, moist and super chocolatey. For a chocolate lover, they might be just right since some say there is no such thing as too much chocolate. For me, it was chocolate overload. In the end, a partial success but I'll still be on search for that perfect recipe. If only Cold Stone Creamery would share their brownie recipe.