Description
A rich, fudgy, and ultra-chocolatey brownie recipe inspired by classic school cafeteria treats. These brownies are soft, moist, and topped with a smooth chocolate frosting.
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 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
For the Frosting:
1/4 cup unsalted butter, softened
1/4 cup milk
1/4 cup unsweetened cocoa powder
3 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together melted butter and cocoa powder until smooth.
- Add sugar, eggs, and vanilla, mixing until well combined.
- Stir in flour and salt, mixing just until incorporated. Do not overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- While the brownies are baking, prepare the frosting: In a bowl, mix softened butter, cocoa powder, milk, and powdered sugar until smooth.
- Let the brownies cool for about 10 minutes before spreading the frosting over the warm brownies.
- Allow the brownies to cool completely before cutting into squares.
Notes
- Frost the brownies while they are still warm to help the frosting spread easily and set with a glossy finish.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (assuming 16 servings)
- Calories: 280 kcal
- Sugar: 35g
- Sodium: 12g
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg