Ingredients:
1 cup butter
1/2 cup cocoa
2 cups flour
2 cups sugar
4 eggs
4 tsp vanilla
1 cup chopped nuts
Instructions:
Combine all ingredients and mix well.
Pour the batter into a 9×13-inch pan.
Bake at 350°F for 20-25 minutes. Start checking at the 20-minute mark.
Icing:
1/4 cup softened butter
1/4 cup canned milk (regular milk works too)
1/4 cup cocoa
3 cups powdered sugar
Dash of salt
Mix the icing ingredients together until smooth, then spread over the brownies.
Variations and Tips:
Chocolate Chips: Stir in 1/2 to 1 cup of chocolate chips for extra richness.
Peanut Butter Swirl: Add dollops of peanut butter to the batter and swirl it in before baking.
Espresso Boost: Mix 1 tsp of espresso powder into the batter or icing to enhance the chocolate flavor.
Frosting Options: Skip the icing and dust with powdered sugar or drizzle with melted chocolate.
Gluten-Free Option: Substitute the flour with a 1:1 gluten-free flour blend.
Nut-Free Version: Omit the chopped nuts or replace them with sunflower seeds or shredded coconut.
Extra Moisture: Add 1/4 cup of sour cream or Greek yogurt to the batter for a fudgier texture.
Baking Tip: Use parchment paper to line the pan for easy removal and cleaner edges.
Storage: Store brownies in an airtight container to keep them fresh and soft.
Experiment with these ideas to customize your brownies to suit any preference!
Enjoy!