Chewy Cocoa Brownies

My sweet tooth has been bugging me, and I haven't really been in the kitchen much lately, so since I was bored and was looking for something to do, I figured I'd look for something to bake. I found these delicious looking brownies at The Cooking Photographer. Wow, yum! That is all I can say about these!! They were pretty simple, and I think they taste better than boxed brownie mix. I definitely think I'll be making these again!

1 1/2 cups Granulated Sugar
1/2 cup Unsalted Butter, softened to room temperature
1/2 teaspoon Slat
4 Eggs, lightly beaten
1 teaspoon Vanilla Extract
1/2 cup Unsweetened Cocoa Powder
1 cup Whole Wheat or White Whole Wheat Flour
1 cup Chopped Nuts, optional (I used pecans)

In a bowl, cream together the sugar, butter, and salt. Add the eggs and vanilla extract and beat until combined. Mix in the cocoa powder and flour until just incorporated, then mix in the nuts if you are using any. Spread the mixture into a greased 9x13 pan. Bake at 325 degrees for 35-40 minutes or until the sides start to pull away from the pan. Cool brownies to room temperature before icing.

3 tablespoons Milk
3 tablespoons Unsalted Butter
1/3 cup Granulated Sugar
1/2 cup Semi-Sweet Chocolate Chips
Pinch of Salt

In a saucepan, bring the milk, butter, sugar, and salt to a simmer, stirring often. Bring to a boil for 2 minutes, stirring often. Remove the pan from the heat and stir in the chocolate chips until smooth. Pour the hot frosting onto the brownies. For matte fudge topping, use a spatula to spread the frosting evenly on the top of the brownies. For a shiny glaze topping, roll the icing around the top of the brownies, without using a spatula.