THE INGREDIENTS LIST:
1 Cup.Of unsalted butter.
1/2 Cup.Of unsweetened cocoa powder.
2 Cups.Of all-purpose flour.
2 Cups.Of granulated sugar.
4 large eggs.
4 Tsp.Of vanilla extract.
1/2 Tsp.Of salt.
1 and 1/2 Cups.Of chopped nuts (optional).
1/2 Cup.Of whole milk.
FOR THE FROSTING:
1/4 Cup.Of unsalted butter.
1/4 Cup.Of cocoa powder.
1/4 Cup.Of whole milk.
3 Cups.Of powdered sugar.
1 Tsp.Of vanilla extract.
First, turn the oven temp up to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 9-by-13-inch greased baking dish.
Melt the butter in a saucepan over low heat. Add the chocolate powder and whisk until the mixture is smooth and melted. Put it aside.
Combine the dry ingredients (flour, sugar, and salt) in a large bowl. Then, in a separate bowl, combine the dry ingredients with the cocoa-butter combination.
Mix well after each addition of an egg. Add the vanilla essence and mix well. Add the nuts at this point if you’re using them.
Add the milk gradually while continuing to mix until a smooth, pourable batter forms. Spread the batter evenly in the prepared baking dish.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted in the middle comes out with a few wet crumbs clinging to it. You should allow the brownies to cool fully in the dish they were baked in.
To make the icing, melt the butter in a saucepan over low heat. Add the chocolate powder and mix well. Stirring continually, add the milk, and bring to a low boil.
Take the frosting off the stove and mix in the powdered sugar and vanilla extract one cup at a time.
Spread the heated frosting evenly over the cooled brownies and pour it. Cut into squares after letting the frosting set for at least 30 minutes.