For the Chocolate Icing:
¼ cup (½ stick / 56g) butter, softened
ÂĽ cup (60ml) whole milk (or half-and-half for richness)
ÂĽ cup (20g) unsweetened cocoa powder
3 cups (360g) powdered sugar, sifted
That’s it.
No leavener. No nuts. No mixer required.
Just real food, mixed into magic.
🔥 How to Make Them: Step-by-Step, Soul-Warmingly
Let’s bake this like we’re honoring a classic—one thick spoonful at a time.
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish and line with parchment paper or foil, leaving overhang for easy lift-out.
Step 2: Mix the Wet Ingredients
In a large bowl:
Whisk together melted butter and granulated sugar until smooth.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
👉 Batter will look grainy at first—keep stirring. It comes together.
Step 3: Add Dry Ingredients
Sift in cocoa powder and flour (and salt, if using).
Stir gently with a spatula until just combined.
⚠️ Do NOT overmix! Overmixing = tough brownies.
Batter will be thick, glossy, and fudge-like—that’s perfect.
Step 4: Bake to Fudgy Perfection
Pour batter into prepared pan.
Smooth the top as best you can (it’s okay if it’s uneven).
Bake 20–25 minutes, until a toothpick comes out with a few moist crumbs (not wet batter).
💡 Pro tip: Slightly underbake—these brownies firm up as they cool and stay fudgy longer.
Step 5: Make the Icing While Warm
As soon as brownies come out:
Let cool 10–15 minutes (still very warm—this helps the icing set evenly).
In a bowl, mix softened butter, milk, cocoa powder, and powdered sugar until smooth and pourable.
Step 6: Ice & Cool
Pour icing over warm brownies.
Use a spatula to spread gently—it will sink slightly and create that classic cafeteria sheen.
Let cool completely before slicing (~1–2 hours).
For clean cuts:
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