old school frosted fudge brownies
Like the treat your local lunch lady dished up in elementary school.
Ingredients
- 10 tbsp butter
- 1 1/2 cups dark chocolate chips
- 1 cup sugar
- 1/4 cup dark brown sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla
- 1/2 tsp instant coffee/espresso (optional)
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
fudge frosting
- 1/4 cup butter, melted
- 1/2 cup cocoa powder
- 1/3 cup whole milk
- 2 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment paper, leaving some to overhang the sides.
- In a microwave-safe bowl, melt the butter and chocolate chips for 1 minute. Stir until the bowl is no loner warm. If needed, heat an additional 20-30 seconds until totally smooth. Whisk in the sugars.
- In a large bowl, beat the eggs on medium-high speed until very frothy and bubbly, about 3-4 minutes. Lower the speed and mix in the butter and sugar mixture, then the vanilla and instant coffee (if using).
- Add the flour, cocoa powder, and baking powder. Mix until just combined.
- Spread the brownie batter into the prepared baking pan. Bake 30-35 minutes until an inserted toothpick emerges with just a few moist crumbs. Place the tray on a wire rack and let cool at least 1 hour. These brownies need more time to set up and get really fudgy.
- In a bowl, beat together the melted butter, cocoa powder, milk, and powdered sugar. Spread over the cooled brownies. Let set 10 minutes, then slice and ENJOY!
Notes
*Milk options: I like whole milk best for the frosting, but I used evaporated milk as well with good success! I do not recommend heavy cream or half and half since the texture will be whippier than desired for this specific spread.