- 1/2 cup butter, melted but not hot.
- 1 cup of granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 cup all purpose flour
- 2 TBS butter, softened
- 3 TBS evaporated milk (you can use regular milk)
- 2 TBS unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- Preheat oven to 350F. Prepare an 8x8 square light metal baking dish by lining with foil or parchment paper, leaving enough of the material to come up over the lip of the pan. This will help with lifting the brownies out later.
- In a medium-sized bowl, use a mixer to cream the butter and the sugar for at least 5 minutes until fully combined and lighter in color. Add in the eggs and vanilla extract and mix until incorporated and batter is smooth.
- Add the cocoa powder and flour and mix on low speed until no streaks remain. Transfer batter to prepared dish and bake for 20-25 minutes or until a toothpick inserted into the middle comes out with only a few moist crumbs. Be careful not to overbake - being slightly underbaked is preferable so that the texture stays soft and fudgy.
- Remove the brownies and allow to cool for 10-15 minutes. Meanwhile, mix together the frosting ingredients. If frosting is too thick, add extra milk 1 tsp at a time, mixing thoroughly after each addition, until desired texture is achieved.
- Spread frosting over brownies while they are still warm. Allow to cool to room temperature, and then use the lip of foil or parchment paper to lift the brownies out of the pan, slice, and serve.
** You can double this recipe and use a 9x13 pan ***