Old Fashioned Brownies With Frosting

Old Fashioned Brownies: Because Adulting is Hard and Chocolate is Easy

So, you’re craving something ridiculously tasty but too lazy to spend forever in the kitchen, huh? Same. We all have those days where the fridge is a wasteland, and the only thing that seems appealing is a direct injection of pure chocolatey goodness. Well, my friend, I’ve got your back. Forget those sad, dry, cake-like imposter brownies. We’re talking about the *real deal*: fudgy, decadent, old-school brownies with a luscious frosting that’ll make you want to write love letters. And the best part? They’re surprisingly simple. Like, “I can barely boil water but I can make these” simple.

Why This Recipe is Awesome (Spoiler: It’s the Fudginess)

Listen, some brownie recipes are just… complicated. They have a million steps, require ingredients you can’t pronounce, and end up tasting like disappointment. This one? It’s the opposite. It’s like giving your taste buds a warm hug. The magic happens because we’re *not* overmixing, and we’re using melted butter, which is basically liquid gold for brownies. Plus, the frosting? It’s ridiculously easy and takes these bad boys from “pretty good” to “OMG, I need another piece RIGHT NOW.” It’s so straightforward, even your pet goldfish could probably help (though I wouldn’t recommend it).

Ingredients You’ll Need (The Good Stuff)

• 1 cup (2 sticks) unsalted butter, melted (Seriously, unsalted. It matters. Unless you’re going for a salty-sweet vibe, then YOLO.)
• 2 cups granulated sugar (The sweet stuff that makes life bearable.)
• 4 large eggs, at room temperature (Room temp eggs are less likely to get cranky.)
• 1 teaspoon vanilla extract (The secret sauce of happiness.)
• 1 cup all-purpose flour (Just regular flour, no need to get fancy.)
• 1/2 cup unsweetened cocoa powder (This is where the magic dust lives. Use the good stuff if you can!)
• 1/2 teaspoon baking powder (Just a smidge, for a little lift, not a full-on party.)
• 1/2 teaspoon salt (To balance out all that sweetness.)
• 1 cup chocolate chips (Semi-sweet is classic, but milk or dark is fine too. Your brownies, your rules.)

For That Glorious Frosting:

• 1/2 cup (1 stick) unsalted butter, softened (Softened, not melted. We’re not making soup here.)
• 1/3 cup unsweetened cocoa powder
• 3 cups powdered sugar (This stuff is basically powdered happiness.)
• 1/4 cup milk (Or cream, if you’re feeling fancy.)
• 1 teaspoon vanilla extract

Step-by-Step Instructions (Let’s Get This Bread… I Mean, Brownie)

1. Preheat and prep! Crank your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang. This is your cheat code for easy cleanup.
2. Melt that butter. In a large bowl, melt your butter. Then, stir in the sugar until it’s all nicely combined. Don’t go crazy here; just get it friendly.
3. Eggs and vanilla time. Whisk in the eggs one at a time, followed by the vanilla extract. You want it to look smooth and a little glossy.
4. Dry ingredients meet wet friends. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Then, gradually add these dry ingredients to your wet mixture. Stir *just* until combined. **Seriously, do NOT overmix.** We’re making brownies, not stress balls.
5. Chocolate chip party! Fold in those glorious chocolate chips. Again, just a gentle fold. They want to be included, not pummeled.
6. Bake it up! Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). **Underbake slightly for maximum fudginess!**
7. Cool Down. Let these beauties cool completely in the pan. Impatience is the enemy of good brownies. Go do something else. Meditate. Stare at a wall. Anything.
8. Frosting Fun! While they’re cooling (or after, no judgment), make the frosting. Beat the softened butter until creamy. Then, gradually add the cocoa powder and powdered sugar, alternating with the milk, until smooth and spreadable. Stir in the vanilla.
9. Frost and Slice. Once the brownies are totally cool, spread that luscious frosting evenly over the top. Then, use the parchment paper to lift them out and slice into squares of joy.

Common Mistakes to Avoid (Don’t Be That Guy)

• Overmixing the batter: This is the brownie killer. It develops gluten and turns your fudgy dream into a tough reality.
• Baking too long: Dry brownies are a tragedy. Remember, moist crumbs are your friend.
• Not letting them cool: Hot brownies are a sticky, messy mess. Patience, young grasshopper.
• Using cheap cocoa powder: It really does make a difference in flavor. Your taste buds will thank you.
• Forgetting the salt: Salt is essential for balancing sweetness and enhancing chocolate flavor. Don’t skip it!

Alternatives & Substitutions (Because Life Happens)

• No chocolate chips? Honestly, the brownies will still be amazing. You could also toss in some chopped nuts if that’s your jam.
• Don’t have powdered sugar for frosting? You *could* try a ganache (melted chocolate and cream), but the classic powdered sugar frosting is pretty unbeatable for ease and texture.
• Gluten-free? Swap the all-purpose flour for a good quality gluten-free all-purpose blend. I’ve had luck with 1-to-1 baking blends.
• Dairy-free? Use your favorite dairy-free butter substitute and a dairy-free milk for the frosting. Coconut cream can also make a rich frosting.

FAQ (Your Burning Questions Answered)

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter adds so much more flavor and richness. IMO, it’s worth the splurge for these.
• My brownies look a little… puffy. What happened? You probably overmixed, or your baking powder is super active. Next time, be gentler with the mixing!
• Can I add nuts? Or other mix-ins? Absolutely! Just fold them in with the chocolate chips. Walnuts are classic, but pecans or even M&Ms would be fun.
• How long do these last? If they even *last* that long! Store them in an airtight container at room temperature for 2-3 days. They’re even better on day two.
• Can I freeze them? Yup! Wrap individual brownies tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature.
• What if I don’t have a 9×13 pan? An 8×8 inch pan will work, but you’ll need to increase the baking time. They’ll be thicker and might take closer to 35-40 minutes. Just keep an eye on them!

Final Thoughts (Go Forth and Bake!)

So there you have it! A foolproof, ridiculously delicious recipe for old-fashioned brownies with frosting that’ll make you the hero of any potluck, office party, or just your own Tuesday night. Don’t overthink it. Embrace the fudginess. And remember, if you mess up? Just eat the batter. No one will ever know. 😉 Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking!