Components:
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 giant eggs
4 teaspoons vanilla extract
Chocolate icing:
57 g 1/4 cup softened salted butter
60 ml 1/4 cup milk (I take advantage of 2%)
56 g 1/4 cup unsweetened cocoa powder
360 g 3 cups powdered sugar
Directions:
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 apart.
Within the bowl of an electrical mixer, add the melted butter and cocoa powder. Utilizing the paddle attachment, mix till easy.
Add flour and sugar. Beat collectively then add the eggs and vanilla. Combine simply till mixed. Do not combine an excessive amount of. (batter might be thick)
Pour batter into ready baking dish and unfold evenly. Bake for 25 to half-hour or till a toothpick inserted within the middle comes out clear.
Take away the brownies from the oven and let relaxation for quarter-hour earlier than frosting. You need the brownies to nonetheless be heat while you frost them!
For the chocolate frosting, beat collectively all of the frosting elements till easy. Pour and unfold over heat brownies. Let cool fully earlier than slicing and serving.
Remarks:
For a fair richer taste, you need to use Dutch cocoa powder as an alternative of standard cocoa powder.
Be sure you let the brownies cool fully earlier than slicing them to stop them from falling aside.
You may as well add chopped nuts or chocolate chips to the brownie batter for additional texture.
