1 cup of Butter (I use unsalted)
1/2 cup of Cocoa (I used unsweetened)
2 cups of All Purpose Flour
2 cups of Sugar
4 teaspoons of Vanilla
1 cup of Chopped Nuts (optional)
According to comments, people have tried these with ingredients changes like sweetened cocoa powder and adding salt to the batter. Not a bad idea. I should try them myself and see the difference.
I melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth.
Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir!
Pour into greased, floured 9x13 baking pan*.
An additional part of this recipe said that if you want to double the recipe, use a large baking sheet.
Additional Note * This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.
Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes. As per comments, some have had to cook as long as 35 minutes depending on oven and altitude.
Wait only about 10 minutes to frost brownies.
Frost them while they are warm (not hot).
This frosting it what makes these brownies so great in my opinion because these brownies are not very sweet on their own. The warm frosting sinks into brownies a little bit which is why you frost them while warm.
The Chocolate Icing Recipe:
To make while the brownies bake
1/4 cup of softened Butter
1/4 cup of Evaporated canned Milk (regular milk is fine)
1/4 cup of unsweetened Cocoa
3 cups of Powdered Sugar
Dash of Salt
Mix all together and frost as desired.