Fudge Brownies (Print-Friendly Version)
# What You'll Need:
→ Brownies
01 -
Room temp unsalted butter, 3 sticks (24 tablespoons)
02 -
2 cups sugar, regular granulated
03 -
2 large eggs at room temperature
04 -
1 teaspoon vanilla extract, pure
05 -
Whole or 2% milk, 1 cup
06 -
Cocoa powder without sugar, 3/4 cup
07 -
All-purpose flour, 2 cups
08 -
Salt, 1/2 teaspoon
→ Frosting
09 -
6 tablespoons butter without salt, softened
10 -
6 tablespoons 2% milk
11 -
1 1/2 cups sugar, granulated
12 -
1 cup milk chocolate chips
13 -
A pinch of salt, about 1/2 teaspoon
# Step-by-Step Directions:
01 -
Set oven to 350 degrees Fahrenheit. Grease a 9x13 pan or line it with parchment paper, leaving some extra on the sides so you can lift the brownies out easily.
02 -
With a stand or hand mixer using the paddle tool, mix the butter and sugar until light and smooth. Add the eggs and vanilla. Keep mixing well, scraping the sides if you need to.
03 -
In another bowl, sift the cocoa powder, flour, and salt together.
04 -
Slowly add the dry mix and milk to the buttery mix, switching back and forth, starting and finishing with the dry mix. Stir on low just till everything is barely mixed.
05 -
Pour the batter into your pan evenly and bake for about 30 minutes. Let it cool for 20 to 30 minutes but keep it a bit warm so the frosting goes on smooth.
06 -
Over medium-high heat, melt butter with milk and sugar in a saucepan. Let it boil for one minute. Take it off the heat then whisk in salt and chocolate chips till melted and smooth.
07 -
Pour the frosting right away onto the warm brownies and smooth it out with a spatula before it hardens. Let it chill for at least an hour before cutting.
# Helpful Notes:
01 -
If you want thinner bars, use an 11x17 pan and bake for 25 to 30 minutes.
02 -
They keep well for 3 to 4 days on the counter, up to a week in the fridge, or freeze for up to 3 months but they might lose some taste.
03 -
Because they're rich, it's best to slice these brownies into small or bite-size pieces.