They are impossibly tender with that frosting that just melts completely as soon as it hits your mouth. Who knew that one day we’d miss these lunchroom treats so much?
To make these tasty brownies you start by lining a 9″x9″ pan with foil so that it comes up over the sides in 2 pieces, one going each direction. Then it’s time to make a simple chocolate brownie batter, beginning with creaming together the butter and sugar, then adding in the eggs and vanilla.
Next add the cocoa powder and the flour, stirring to combine until the batter is uniform in color. Pour the batter into the pan and bake 20–25 minutes, or until a knife inserted in the center comes out mostly clean. You don’t want a completely clean knife at this point because you want the brownies to be moist. The trick is to ever so sliglhty under-bake the brownies.
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