It’s officially time to ditch the boxed brownie mixes because we found the easiest, most delicious from-scratch recipe. It’s short on ingredients and elbow-grease, and big on flavour. It’s a win-win! Plus, it’s chocolate on chocolate, so there’s literally no excuse not to try it out yourself. It’ll be the biggest hit at the next school bake-sale, that is, if you can keep the tray full long enough to make it there. To be on the safe side, you better make a double batch.

CLASSIC FROSTED BROWNIES

WHAT YOU NEED

Brownies:

• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 4 large eggs
• 1 cup unsalted butter, melted
• 1/2 cup unsweetened cocoa powder
• 3 tsp vanilla extract
• 1 tsp instant espresso granules (optional)

Frosting:

• 2 1/2 – 3 cups powdered sugar
• 1/4 cup soft unsalted butter
• 1/4 cup milk
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract

WHAT YOU DO

Brownies:

1. Preheat oven to 350º F.
2. Line a 9 x 13 inch baking dish with parchment paper, then grease lightly with butter or non-stick cooking spray.
3. In a large bowl, cream together butter and sugar.
4. Mix in cocoa powder and beat for 2-3 minutes, or until smooth and fluffy.
5. Beat in eggs one at a time.
6. Add vanilla extract and espresso granules.
7. Add in flour and mix until just combined. Don’t over mix!
8. Pour batter into lined baking dish and cook for 25-30 minutes, or until a toothpick comes out clean.
9. Remove from oven and let cool for 10 minutes before frosting.

Frosting:

1. In a medium bowl, cream together butter, powdered sugar and cocoa powder until smooth.
2. Mix in milk and vanilla extract.
3. Once brownies have had a chance to cool slightly, spread frosting evenly over the top.
4. Try to allow brownies to cool completely, and let frosting set before slicing.
5. Who are we kidding? Dig in!

Recipe adapted from Life In The Lofthouse