Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup butter (softened)
  • 1/2 cup unsweetened cocoa powder (dark or regular [I used dark])
  • 3 tsp pure vanilla
  • 1 cup granulated sugar
  • 1 cup light brown sugar (firmly packed)
  • 4 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1 cup walnuts
  • Chocolate Frosting:
  • 1/4 cup butter (softened)
  • 1/4 cup unsweetened cocoa powder (dark or regular [I used dark])
  • 1/4 cup evaporated milk or heavy cream [use more as needed]
  • 3 cups powdered sugar
  • dash of salt

Instruction

  • Preheat oven to 350°F. Grease and flour a 9 x 13-inch baking pan.
  • Sift together flour and salt and set aside.
  • In a separate large mixing bowl, cream together butter, cocoa powder and vanilla. Stop to scrape down the sides of bowl, as needed.
  • Add both sugars to the creamed butter mixture. Beat until blended.
  • Add eggs one at a time beating well after each addition. Gradually add dry ingredients, mixing well after each addition. Stop and scrape the bowl, as needed. Stir in chocolate chips and nuts by hand. (May omit nuts if desired)
  • Spread evenly into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center shows moist crumbs. [Tip: Slightly under baking brownies, makes for a more moist result.] Remove from the oven and cool completely before frosting.
  • To make the frosting: Use an electric mixer to beat together butter, milk and cocoa powder. Gradually add sugar and pinch of salt. Once all is added, adjust creaminess adding more milk as needed until it reaches spreading consistency. Spread evenly over cooled brownies.