Servings: 2 dozen

1 cup plus 3 tablespoons butter, cubed 1 cup plus 3 tablespoons butter, cubed
3/4 cup baking cocoa ¾ cup baking cocoa
4 large eggs, room temperature 4 large eggs, room temperature
2 cups sugar 2 cups sugar
1-1/2 cups all-purpose flour 1-½ cups all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
1 teaspoon salt 1 teaspoon salt
1 teaspoon vanilla extract 1 teaspoon vanilla extract
frosting: subheading: frosting:
6 tablespoons butter, softened 6 tablespoons butter, softened
2-2/3 cups confectioners' sugar 2-⅔ cups confectioners' sugar
1/2 cup baking cocoa ½ cup baking cocoa
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1/4 to 1/3 cup 2% milk ¼ to ⅓ cup 2% milk

In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended.
Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25 to 28 minutes (do not overbake). Cool on a wire rack.
For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5 to 7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.