Iced Cafeteria Brownies
Soft cocoa brownies baked in a sheet pan and covered with smooth chocolate icing.
Equipment
- Nine by thirteen inch baking pan
- Saucepan
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter for the brownies
- ½ cup cocoa powder
- 2 cup all purpose flour
- 2 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ½ tsp salt
- 1 cup chopped nuts optional
- ¼ cup unsalted butter for the icing
- ¼ cup milk canned evaporated or regular
- ¼ cup cocoa powder for the icing
- 3 cup powdered sugar
- 1 pinch salt for the icing
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a nine by thirteen inch pan.
- Batter. Melt the butter with the cocoa and stir in the sugar, eggs, vanilla, flour, and salt.
- Bake. Spread in the pan and bake twenty to twenty five minutes.
- Icing. Whisk the butter, milk, cocoa, powdered sugar, and salt until smooth.
- Ice. Cool the brownies completely and spread with the icing.
Notes
Substitutions: Evaporated milk replaces regular milk in the icing, and chocolate chips replace the nuts.
Tips: Do not overbake and cool before icing.
Storage: Four to five days at room temperature or three months frozen unfrosted.
Nutrition does not include the optional nuts and is calculated for one iced square.