Ingredients
Scale
Brownies
- 2 sticks unsalted butter, melted
- ½ cup carob or cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
Frosting
- ½ stick unsalted butter, very soft
- ¼ cup milk (I used almond, use what you love)
- ¼ cup carob or cocoa powder
- 3 cups confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.
- In a large bowl, stir together butter, carob or cocoa, and sugar until well combined. Add the flour. Then stir in the eggs and vanilla until the batter comes together.
- Pour batter into the prepared pan and bake about 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- While the brownies bake, make the frosting. In a large bowl, beat together butter, milk, and carob. I did this by hand but a hand or stand mixer will work. Slowly add the confectioners’ sugar and beat until a spreadable frosting is formed. If the frosting is too thick, add a bit more milk. If it is too thin, add some more sugar.
- Spread the frosting over the hot brownies. Serve warm or cool completely in pan before storing in an airtight container at room temperature for up to 4 days. Brownies may also be frozen, individually, wrapped in parchment and foil and placed in a zipper bag. Thaw in the microwave about 30 seconds.
Notes
Recipe adapted from Life in the Lofthouse
- Prep Time: 15 minutes
- Cook Time: 25 minutes