Description
These old-school cafeteria-style brownies are ultra fudgy, topped with a smooth chocolate frosting, and made with simple pantry ingredients. A classic treat that’s easy to make and absolutely delicious!
Ingredients
Units
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For the Brownies:
- 1 cup unsalted butter, melted
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
For the Frosting:
- 1/4 cup unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- Make the Batter: In a large bowl, whisk together melted butter and cocoa powder until smooth. Add sugar and mix well.
- Add Eggs & Vanilla: Beat in eggs one at a time, then add vanilla extract. Stir until combined.
- Finish the Batter: Gently fold in flour and salt until just mixed (do not overmix).
- Bake: Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Make the Frosting: While the brownies bake, beat together softened butter, cocoa powder, milk, powdered sugar, and vanilla until smooth and spreadable.
- Frost & Set: Once brownies are slightly cooled but still warm, spread the frosting evenly over the top. Let cool completely before slicing.
- Serve & Enjoy: Cut into squares and serve!
Notes
- Extra Fudgy? Slightly underbake them and let them cool in the pan.
- Thicker Frosting? Add more powdered sugar.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.