You want to apply the frosting while the brownies are still warm so that the frosting can soak into the brownies properly. Because of the butter in the frosting, even when these brownies are completely cooled off the topping still has that soft and silky texture.
These are just as good as you might remember from when you were in school. But, there’s only way to find out if these treats stack up to your memory of the lunch ladies: make these brownies and see for yourself!
FOR THE BROWNIES:
1/2 cup butter, melted
1 cup of granulated sugar
2 eggs
3 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1 cup all purpose flour
FOR THE FROSTING:
2 Tablespoons butter, softened
3 Tablespoons milk
2 Tablespoons unsweetened cocoa powder
1 1/2 cups powdered sugar.
PREPARATION
Preheat oven to 350˚F. Line a 9”x9” baking pan with foil, making sure that foil comes up over the sides somewhat.
In mixing bowl cream together the sugar and butter for the batter, making sure to stir or blend until the mixture has lightened in both color and texture. Add in eggs and vanilla and stir until fully incorporated.
Slowly add in flour and cocoa powder and mix just until color is uniform. Pour batter into baking dish and bake for 20-25 minutes or until a knife inserted in the center comes out mostly dry with only a few moist crumbs. For the best texture do not overbake.
While brownies are cooling begin to make the frosting. In a medium bowl combine butter, milk, cocoa powder, and powdered sugar until a smooth frosting texture is reached. If mixture is too dry add 1 tablespoon of milk at a time. If too runny, add in one tablespoon of powdered sugar at a time.
Once frosting is the right texture spread over brownies while they are still warm so that some of the icing melts into the brownies. Cut into squares and use the foil to help lift the brownies out of the pan.
