Description
These brownies are thick, fudgy, and topped with a sweet chocolate frosting. A classic recipe that brings back memories of school lunchrooms!
Ingredients
Units
Scale
For the Brownies:
- 1 cup (2 sticks) unsalted butter (melted)
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
For the Frosting:
- 1/4 cup unsalted butter (softened)
- 1/4 cup milk
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
Prepare the Brownies:
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
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Mix the Wet Ingredients:
- In a large bowl, whisk together the melted butter and cocoa powder until smooth. Add the sugar and mix well. Beat in the eggs one at a time, followed by the vanilla extract.
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Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
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Bake:
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Make the Frosting:
- Prepare the Frosting:
- While the brownies are baking, mix the frosting ingredients. In a medium bowl, beat together the softened butter, milk, cocoa powder, powdered sugar, and vanilla extract until smooth and spreadable.
Assemble:
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Frost the Brownies:
- Remove the brownies from the oven and let them cool for 10 minutes. Spread the frosting over the warm brownies (the heat helps the frosting spread easily and gives it a shiny finish).
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Cool and Serve:
- Allow the brownies to cool completely before cutting them into squares.
Notes
- For a richer flavor, add 1/2 cup of chocolate chips or chopped nuts to the brownie batter.
- These brownies are best stored in an airtight container at room temperature for up to 3 days.
- To make slicing easier, chill the brownies in the fridge for 30 minutes before cutting.