Retro brownies that will remind you of your childhood – soft and chewy chocolate brownies with a slightly stiff, crackling chocolate fudge frosting that just melts in your mouth!
- 1 cup butter melted
- 2 1/2 cups granulated sugar
- 1 tbsp vanilla extract
- 4 eggs
- 1 1/2 cups all-purpose
- 1 cup cocoa about 80g
- 1/2 tsp salt
- optional – chocolate chips or walnuts for mixing in or topping
- 1/4 cup butter softened, Kerrygold or other European/Irish butter preferred
- 1/4 cup milk (I use whole milk)
- 1/4 cup unsweetened cocoa powder, sifted
- 3 cups powdered sugar, sifted
- Preheat oven to 350 degrees.
- In a large bowl, combine butter, sugar and vanilla extract and whisk together until smooth.
Whisk the eggs in, one at a time, being sure to beat well each time.
Stir in cocoa powder, flour and salt, whisk until combined.
Line a 9×13″ pan with tin foil or parchment and spray with non-stick spray. Spread batter evenly into the prepared pan.
Bake for 26-30 minutes or until a toothpick comes out clean.
- In a small saucepan, melt butter on low. Once melted, add the milk and cocoa powder, whisking constantly. Add the sifted powdered sugar one cup at a time. Whisk until the mixture is perfectly smooth. You can add a little more milk or powdered sugar to adjust the texture as needed.
- If lumps have formed, strain the frosting over a mesh sieve to remove any lumps.
- Pour mixture over warm brownies. For ease cutting brownies into clean squares, wait to cut the brownies until the frosting has slightly hardened and the brownies have cooled completely.
** My trick to cutting perfect brownies with no jagged or “pulling” edges is to use a plastic disposable knife. Or, you can oil a regular kitchen knife.
**European or Irish butter has a stronger butter flavor that intensifies the buttery-ness in baked goods.