Fudgy Grandma Brownies (Printable Version)

# What You'll Need:

→ Brownie Base

01 - 2 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1 cup milk (whole or 2% works best)
05 - 24 tablespoons unsalted butter, let it soften up
06 - 2 large eggs, let them warm up too
07 - 1/2 teaspoon salt
08 - 1 teaspoon vanilla extract, the real kind if you have it

→ Fudge Frosting

09 - 1 cup milk chocolate chips
10 - 6 tablespoons milk (go for at least 2% fat)
11 - 1 1/2 cups granulated sugar
12 - 1/2 teaspoon salt
13 - 6 tablespoons unsalted butter, softened up

# Steps to Follow:

01 - Set your oven to 350°F. Spray a 9×13 pan or line it with parchment and let the edges overhang so pulling brownies out is a breeze.
02 - Grab a mixer—stand or handheld. Beat the softened butter with sugar until it looks fluffy and light.
03 - Crack in those eggs plus your vanilla. Keep mixing and scrape the bowl sides when needed. You want things to come together nicely.
04 - In another bowl, whisk salt, cocoa powder, and flour until you see no lumps hiding out.
05 - With the mixer on low, toss in some flour mix, pour in a bit of milk, more flour mix, then the rest of the milk, ending with the last bit of dry mix. Don’t overwork it—just blend until there’s no dry patch left.
06 - Spread your batter in the pan so it’s even. Slide into the oven for 30 minutes. Let it sit for about half an hour once it’s out. You want the bars still a little warm for the next step.
07 - Heat up butter, milk, and sugar in a saucepan on medium-high. Let it barrel up to a boil and keep it bubbling for a minute. Take it off the heat, dump in the salt and chocolate chips, and whisk fast until it goes glossy.
08 - Right away, pour the hot fudge over the warm brownies. Use an offset spatula to spread fast before it sets. Let the whole thing chill for at least an hour before cutting.

# Additional Tips:

01 - Want skinnier bars? Grab an 11×17 inch pan and bake for just 25 to 30 minutes. These squares are rich, so slice them on the small side.
02 - Pop leftovers in a container. They’re fine at room temp for a few days, last a week chilled, or stash them in your freezer for three months tops.

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