I made the brownies that were such a hit at Christmas, and added about 3/4 teaspoon Mayan Cocoa to the frosting in addition to the 3 tbs regular cocoa. I might add a full teaspoon or more next time, but it gave a beautifully piquant edge to the chocolate.

I borrowed an "edge pan" from a friend and it worked quite well. These brownies don't rise much, and it could have used a little less volume, but they tasted delicious. The frosting was taller than the brownie all the way through the batch.