A cross between a brownie and cake, these are perfectly fudgy.
Yield: 24 brownies
for the brownies:
1 cup (2 sticks) unsalted butter
1/2 cup unsweetened cocoa powder
2 cups granulated sugar
4 eggs, room temperature
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
for the chocolate icing:
1/4 cup butter, room temperature
1/4 cup milk
1/4 cup unsweetened cocoa powder
3 cups powdered sugar
small pinch of salt
Preheat oven to 350F degrees.
Grease a 9×13 pan with either cooking spray or butter; set aside.
Melt butter in a medium sized pan over medium heat.
Add cocoa powder and sugar. Use a whisk until smooth. Whisk in eggs one at a time. Stir in vanilla extract. Lastly, stir in flour and salt just until combined.
Pour batter into a prepared baking pan.
Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean taking care not to over bake. Remove brownies from oven and let cool for 10 minutes. You want frost the brownies while they’re still warm.
To make the icing, beat all ingredients until smooth. Spread evenly over still warm brownies and then let cool completely before cutting into 4 squares.
Author’s notes: Apparently this recipe (or a variation close to) originated from a sweet lunch lady in Idaho over 50 years ago. It’s such a simple recipe- I literally use one pan – and the ingredients are basic and familiar.
You could easily add some espresso powder or mint extract if you want to jazz these up.