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Ingredients:
227 g 1 cup salted butter, melted
56 g 1/2 cup unsweetened cocoa powder
250 g 2 cups all-purpose flour
400g 2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract
Chocolate icing:
57 g 1/4 cup softened salted butter
60 ml 1/4 cup milk (I use 2%)
56 g 1/4 cup unsweetened cocoa powder
360 g 3 cups powdered sugar
Instructions:
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and spray the foil with nonstick spray. Put aside.
In the bowl of an electric mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
Add flour and sugar. Beat together then add the eggs and vanilla. Mix just until combined. Don’t mix too much. (batter will be thick)
Pour batter into prepared baking dish and spread evenly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the brownies from the oven and let rest for 15 minutes before frosting. You want the brownies to still be warm when you frost them!
For the chocolate frosting, beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.
Remarks:
For an even richer flavor, you can use Dutch cocoa powder instead of regular cocoa powder.
Be sure to let the brownies cool completely before cutting them to prevent them from falling apart.
You can also add chopped nuts or chocolate chips to the brownie batter for extra texture.
