Mixed Nut Chocolate Cake Brownies with Chocolate Frosting

I had a lot of fun making my tarts the other day but I forgot to half the recipe for the chocolate filling in the middle, so I ended up with a lot of extra chocolate batter.  It felt like too much gooey chocolate goodness to waste, so I decided to make something with it.  The batter already had great consistance for a brownie batter texture, so I decided to add 1 Cup flour, 1/2 tsp baking powder and 1/8 tsp salt.  I mixed all the ingredients together and poured them into an 8in square baking pan lined with parchment paper and baked it at 350F for 20min or until the toothpick inserted in the center came out clean. 

I let the brownies cool completely in the pan; once cooled, I cut them into squares and was surprised at how good they were.  They had a great cake like texture and the addition of the mixed nuts (including almonds, cashews, hazelnuts, and pecans coarsely chopped up) that I had added to the chocolate filling for the tarts was perfect.  The only thing better than a chocolate cake brownie by mistake is one that is covered in frosting.  So I whipped up a half batch of this frosting from All Recipes and everyone loved them!  I think dark chocolate, like the original recipe, would work best for this recipe but even bittersweet choclate might work well too.  If you want to make these brownies just follow the chocolate filling from this recipe and add my few additions and enjoy!