Chewy Fudgy Brownies with Frosting in 55 Min

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a large, heatproof bowl, melt the 1 cup (226g) unsalted butter with 1 cup (170g) semi-sweet chocolate chips over a double boiler or in the microwave. Stir until smooth.
3. Remove from heat. Whisk in granulated sugar and light brown sugar until fully combined. Whisk in the large eggs one at a time until just incorporated. Stir in 1 teaspoon pure vanilla extract.
4. In a separate bowl, whisk together all-purpose flour, ½ cup (45g) unsweetened cocoa powder, and ½ teaspoon salt. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and spread evenly. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Do not overbake. Let cool completely in the pan on a wire rack for at least 1 hour, or until fully cooled.
6. In a medium bowl, beat ½ cup (113g) softened unsalted butter with an electric mixer until creamy. Gradually add 2 cups (240g) sifted powdered sugar and ½ cup (45g) sifted unsweetened cocoa powder, beating until combined.
7. Add ¼ cup (60ml) whole milk or heavy cream, 1 teaspoon pure vanilla extract, and a pinch of salt. Beat on medium-high speed until light, fluffy, and smooth. Chill frosting for 30 minutes to firm slightly.
8. Once brownies are completely cooled, spread the chilled frosting evenly over the top. Chill the frosted brownies for at least 1 hour to allow the frosting to set before cutting into 16 squares and serving.