Start by preheating your oven to 350 degrees Fahrenheit. While that’s warming up, line a 9x13-inch baking dish with foil. After securing it in place, give the foil a light spray with non-stick cooking spray. Trust me, this ensures easy brownie removal later!

In a mixing bowl, combine the melted butter and the cocoa powder. Using an electric mixer, blend these two together until smooth and fully incorporated. This is where the magic begins; the rich chocolate aroma will start to fill your kitchen!

Next up, gradually add in the flour and granulated sugar. Keep mixing until everything starts to come together. You’ll notice the batter thickening—that’s just a sign of wonderful things to come.

Now, it’s time to add those four large eggs, one at a time, along with the vanilla extract. Mix until just combined. Be cautious not to over-mix; the batter should be thick and fudgy, not overly airy.

Using a spatula, spread the brownie batter evenly into your prepared baking dish. Since the batter is thick, don’t hesitate to take your time with this step. Make sure it’s spread equally across the pan.

Place the dish in the preheated oven and bake for 25-30 minutes. Keep an eye on them; a toothpick inserted in the center should come out clean. Personally, mine usually take 30 minutes, but ovens can vary, so check a bit early!

Once done, allow the brownies to cool in the pan for about 15 minutes. This is an important step, as you want them warm but not scorching hot when you frost them. For the frosting, beat together the softened butter, evaporated milk, 3 cups of powdered sugar, and extra cocoa powder until smooth. Spread it generously over the warm brownies.

Let the brownies cool completely before cutting them into squares. Patience is essential here—the cooling helps the frosting set and makes for cleaner cuts. If your frosting feels thick, a splash of milk can help achieve your desired consistency.