Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/4 cup unsalted butter (for frosting)
  • 2 tablespoons unsweetened cocoa powder (for frosting)
  • 3 tablespoons whole milk
  • 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)

Instructions:

  1. Prep the Pan. Line an 8x8 pan with parchment paper. Note: This prevents sticking and makes removal easy.
  2. Melt Butter. Melt 1/2 cup butter and stir in 1 cup sugar while warm. until the mixture looks grainy but combined.
  3. Incorporate Eggs. Whisk in 2 large eggs and 1 tablespoon vanilla. Note: Whisk vigorously to build structure.
  4. Sift and Fold. Sift 1/2 cup cocoa powder, 1/2 cup flour, and 1/4 teaspoon sea salt into the bowl. until no dry streaks remain.
  5. Bake the Base. Pour into the pan and bake at 350°F for 25 minutes until the edges pull away slightly.
  6. Cool Slightly. Let the pan sit for 15 minutes on a wire rack. Note: The base must be warm but not hot for the frosting.
  7. Make Frosting. Melt 1/4 cup butter with 2 tablespoons cocoa and 3 tablespoons milk. until bubbling slightly.
  8. Whisk Sugar. Remove from heat and whisk in 1 1/2 cups powdered sugar and 1 teaspoon vanilla. until silky and pourable.
  9. The Pour. Pour the warm frosting over the brownies. Note: Tilt the pan to let it run to the corners.
  10. Final Set. Let cool for at least 1 hour at room temperature until the frosting is firm to the touch.