Oh, this is a recipe we grew up with. My Mom got this recipe from a friend, Cathy, when we were young little kiddos running around. It's a family favorite, and the perfect answer to a chocolate craving! They taste great without the frosting as well, but true chocoholics will LOVE the frosting with them.
1 1/2 cups flour
10 Tbs Baking Cocoa
2 cups sugar
1 cup melted butter
4 unbeaten eggs
1/2 tsp salt
1 cup nuts (optional, not pictured)
2 Tbs butter, softened
2 Tbs milk (more if necessary)
1 cup powdered sugar (more if necessary)
2 heaping tsp of baking cocoa
Preheat oven to 350F. Heat the butter just until melted (I use the microwave for this). Let it cool for a few minutes while you continue with other ingredients. Put all of the dry ingredients for the batter into the mixer (except nuts). Blend them together. Crack eggs into the mixer. Turn on the mixer and carefully pour cooled, melted butter into the mixer. Continue mixing until all ingredients are blended together; about 2 minutes.
If you would like nuts, now is the time to fold them in with a spatula. Pour the batter into a greased 9x13 pan and place it in the oven for 25-35 minutes. Use a toothpick to see if they are baked through. Set aside to cool.
Afterwards, make the frosting. Let the brownies cool completely before putting the frosting on. Mix all frosting ingredients together, slowly adding the powdered sugar. It makes mixing a lot easier if your butter is softened. I usually set it out while the brownies are baking so it has plenty of time to warm to room temperature. Make sure the frosting isn't too thick; that makes it hard to spread. The addition of milk can help to create the proper consistency. And don't worry if you add too much milk and make it too thin. You can always add more sugar to find the right consistency.
Finally, make sure to have a big glass of milk with you when you bite into these babies! Enjoy!