1/2 cup of unsweetened cocoa
- 2 cups of all purpose flour
- 2 cups of granulated sugar
- 4 large eggs
1 cup of butter melted
- 4 teaspoons of vanilla
- 1/4 cup of evaporated milk or real milk I used evaporated
- 1/4 cup of butter softened
- 3 cups of powdered sugar
- 1/4 cup of unsweetened cocoa
Preheat oven to 350 degrees. Line a 9X13 baking dish with foil and spray with a non stick cooking spray. I like to use Pam. Combine cocoa and melted butter in bowl and mix with an electric mixer. Then add flour and sugar and continue to beat together. Next add eggs and vanilla. Mix until combined, but don’t over mix. The batter will be thick.
Next spread into prepared baking dish and spread evenly. The batter will be thick, so this may take a moment. Bake for 25-30 minutes or until fork inserted in center comes out clean. It took mine exactly 30 minutes, but all ovens vary.
Let cool 15 minutes and add frosting. You will want the brownies warm when you add the frosting.
Beat together all frosting ingredients until smooth. Pour and spread over brownies. Let them completely cool before cutting. If you find that your frosting is too thick, you can always add a little more milk to get the right consistency before spreading over the brownies.
I added pecans to my most recent batch and they were delicious! If you like nuts in your brownies add them.
I also only used 1.5 cups of powdered sugar for the frosting and that worked well too.