What you need,
For the brownies,
1 cup butter, melted (I used salted butter, as usual)
½ cup cocoa powder
4 eggs
1½ tbsp. vanilla
2 cups granulated sugar
2 cups all-purpose flour
For the icing,
¼ cup butter at room temperature
¼ cup cocoa powder
¼ cup milk (you may need a little more I used 2 extra
tablespoons)
2½ cups icing sugar
Preheat your oven to 350 degrees. Line a 9x13 inch baking
pan with tin foil. Spray it well with non-stick cooking spray and set aside.
In a large bowl beat together the melted butter and cocoa
powder until smooth and fully combined. I used an electric hand mixer it worked
great.
Add in the eggs and vanilla and beat until well combined,
about 1 minute.
Mix in the sugar and then the flour until just combined.
Spread the batter into the prepared pan and smooth the top.
Bake for 15-20 minutes until the center is just set. Mine took about 18
minutes, don’t over bake them!
While the brownies baking make the icing. Beat the butter and
cocoa powder together. Add the milk and powdered sugar and beat until smooth.
Add in any extra milk a teaspoon at a time until you get a smooth fairly thick
icing.
Let the brownies cool in the pan for 10 minutes then pour
the icing over the warm brownies. Use an offset spatula to spread the icing
into an even layer. The icing will melt into the brownie a bit, you want this
to happen, that is where the magic is‼
Let the brownies cool completely in the pan, before cutting
into squares.
Store the brownies in an airtight container for up to 3
days. Good luck you are so eating all of these before the day is done.
Jen of My Tiny Oven
