Classic Bakery Style Brownies

• Brownies
• 1 cup (226g) unsalted butter
• 6 oz (170g) unsweetened chocolate, finely chopped
• 2 cups (400g) white granulated sugar
• 4 large eggs, room temperature
• 2 tsp (10 ml) vanilla extract
• 1/2 tsp (2.5g) salt
• 1 cup (130g) all-purpose flour
• 1 cup (100g) chopped walnuts (optional but traditional)
• Frosting
• 1/2 cup (113g) unsalted butter
• 1/4 cup (21g) unsweetened cocoa powder
• 1/4 cup (60 ml) milk
• 2 1/2 cups (300g) powdered sugar
• 1 tsp (5 ml) vanilla extract
• Pinch of salt

Instructions

1. 1

   Preheat the oven to 325°F (163°C). Line an 8x8 inch (20x20 cm) metal baking pan with parchment paper, leaving an overhang for easy lifting.

2. 2

   Place the butter into a microwave-safe bowl and microwave until melted and bubbly. Add the chopped chocolate. Let it sit for a minute, then stir it into a smooth ganache. The heat from the butter should melt the chocolate, but if it doesn't for any reason, microwave for another ten seconds or so until melted. Set aside.

3. 3

   Whisk the eggs in a large bowl, whisking them gently to avoid introducing too much air (you can almost stir them with a whisk instead). Then add the sugars and continue stirring or whisking with a whisk. Stir in the vanilla and salt. Pour in the chocolate mixture while whisking. Whisk until well combined. Sift the flour in with a sifter and whisk until the texture is homogeneous.

4. 4

   Pour the batter into the prepared pan. Bake in the preheated oven for about 38–45 minutes, until the top is shiny and the brownie is firmer. Test with a toothpick to ensure the brownie is not too runny. Do not overbake. Cool the brownies completely.

5. 5

   In a medium saucepan, combine the butter, cocoa powder, and milk. Bring to a boil over medium heat, stirring constantly.

6. 6

   Remove from heat and stir in the powdered sugar and vanilla extract until smooth.

7. 7

   Pour the frosting over the cooled brownies, spreading it evenly. Allow the frosting to set before cutting into squares.