When we were in school they always had these big pans of brownies they served for desserts. They were thick and chewy and had a layer of butter cream frosting. Now, most people like the edges of the brownies (they sell pans that allow you to have just edges) but I am a center of the pan girl. I LOVE the chewy center. I don’t want the dry crusty edges. Now if someone could make a whole pan of center brownies…. But, these come close.
These are one of our favorite homemade brownies. You have to be careful not to overcook them. You want the center done but not have the edges dry out. You need to watch them carefully about 10-12 minutes from the end of cooking time.
- 1 cup butter, melted
- ½ cup cocoa powder
- 2 cups flour
- 2 cups sugar
- 4 large eggs
- 4 teaspoons vanilla extract
- ¼ cup butter, softened
- ¼ cup whole milk or 2%
- ¼ cup cocoa powder
- 3 cups powdered sugar
- Preheat oven to 350° F. Line a 9 x 13-inch baking dish with foil. Spray foil with non-stick spray.
- In the bowl mix melted butter and cocoa until smooth.
- Beat together flour and sugar. Add eggs one at a time until just blended. Batter will be very thick – Do not over beat!
- Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 12-15 minutes before frosting. You want the brownies still warm when you frost them!
- Frosting: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.