Frosted Brownies

Brownies:

3 sticks (24 tablespoons) unsalted butter, room temperature
2 cups sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup milk (suggest using 2% or whole)
¾ cup cocoa powder
2 cups all-purpose flour
½ tsp salt

Frosting:

6 TBS unsalted butter
6 TBS milk (use at least 2% milk fat)
1-½ cups granulated sugar
½ teaspoon salt
1 cup chocolate chips (milk chocolate or semi-sweet)

1.  Preheat oven to 350℉ and spray a 9x13 baking with non-stick spray. (or a sheet pan for a thinner brownie almost sheet cake)

2.  Cream together butter and sugar until smooth and fluffy. Add eggs and vanilla and mix well, scraping down sides of bowl as necessary.

3.  Mix cocoa powder, flour and salt in a bowl.

4.  Alternate adding the dry ingredients and milk in three stages mixing on low speed until incorporated - dry ingredients, milk, dry ingredients, milk then dry ingredients.

5.  Pour into prepared pan, spread evenly and bake for 30 minutes (if you use the sheet pan 11x17 check at about 18-20 minutes).   Once done baking, let cool for 30 minutes before frosting. Don't completely cool though...you want the brownies to be slightly warm when frosted.

6.  To make the frosting add the butter, milk and granulated sugar to a saucepan and place over medium heat. Bring to a boil and boil for one minute. Remove from heat, stir in salt and chocolate chips. Whisk vigorously until smooth then immediately pour onto warm brownies spreading before it starts to set. The frosting starts to harden quickly so work fast! Let brownies set for at least one hour before cutting into bars.

From Ulsangerti Blog