4Whisk the melted butter and 1/2 cup cocoa powder until smooth.
5Whisk the melted butter and 1/2 cup cocoa powder until smooth.
6Whisk the melted butter and 1/2 cup cocoa powder until smooth.
7Add 2 cups of granulated sugar, 2 cups of all-purpose flour, and 1/2 teaspoon of salt to the butter-cocoa mixture.
8Add 2 cups of granulated sugar, 2 cups of all-purpose flour, and 1/2 teaspoon of salt to the butter-cocoa mixture.
9Add 2 cups of granulated sugar, 2 cups of all-purpose flour, and 1/2 teaspoon of salt to the butter-cocoa mixture.
10Stir the mixture until it becomes thick.
11Stir the mixture until it becomes thick.
12Stir the mixture until it becomes thick.
13Add four large eggs one at a time.
14Add four large eggs one at a time.
15Add four large eggs one at a time.
16Add 2 teaspoons of vanilla.
17Add 2 teaspoons of vanilla.
18Add 2 teaspoons of vanilla.
19Spread the batter into the prepared pan.
20Spread the batter into the prepared pan.
21Spread the batter into the prepared pan.
22Bake at 350 degrees F for 20 to 25 minutes, being careful not to overbake.
23Bake at 350 degrees F for 20 to 25 minutes, being careful not to overbake.
24Bake at 350 degrees F for 20 to 25 minutes, being careful not to overbake.
25In the last five minutes of baking, whisk together the frosting ingredients: 1/4 cup softened butter, 1/4 cup milk, 1/4 cup cocoa powder, 3 cups powdered sugar, and 1/2 teaspoon (or 1 teaspoon) vanilla extract until smooth and pourable.
26In the last five minutes of baking, whisk together the frosting ingredients: 1/4 cup softened butter, 1/4 cup milk, 1/4 cup cocoa powder, 3 cups powdered sugar, and 1/2 teaspoon (or 1 teaspoon) vanilla extract until smooth and pourable.
27In the last five minutes of baking, whisk together the frosting ingredients: 1/4 cup softened butter, 1/4 cup milk, 1/4 cup cocoa powder, 3 cups powdered sugar, and 1/2 teaspoon (or 1 teaspoon) vanilla extract until smooth and pourable.
28Immediately pour the frosting over the hot brownies as soon as they come out of the oven.
29Immediately pour the frosting over the hot brownies as soon as they come out of the oven.
30Immediately pour the frosting over the hot brownies as soon as they come out of the oven.
31Cool the brownies for 30 to 45 minutes until the frosting forms a crackly layer.
32Cool the brownies for 30 to 45 minutes until the frosting forms a crackly layer.
33Cool the brownies for 30 to 45 minutes until the frosting forms a crackly layer.
Ingredients
1 cup butter, melted
1 cup butter, melted
1 cup butter, melted
0.5 cup unsweetened cocoa powder
0.5 cup unsweetened cocoa powder
0.5 cup unsweetened cocoa powder
2 cups granulated sugar
2 cups granulated sugar
2 cups granulated sugar
2 cups all-purpose flour
2 cups all-purpose flour
2 cups all-purpose flour
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
4 large eggs
4 large eggs
4 large eggs
2 tsp vanilla
2 tsp vanilla
2 tsp vanilla
0.25 cup butter, softened
0.25 cup butter, softened
0.25 cup butter, softened
0.25 cup milk
0.25 cup milk
0.25 cup milk
0.25 cup cocoa powder
0.25 cup cocoa powder
0.25 cup cocoa powder
3 cups powdered sugar
3 cups powdered sugar
3 cups powdered sugar
0.5 tsp vanilla extract
0.5 tsp vanilla extract
0.5 tsp vanilla extract
Equipment
9x13 panwhiskoven
Tips
Do not overbake the brownies.
Pour the frosting over the hot brownies immediately after they come out of the oven.