Cafeteria Style Brownies

Ingredients:

For the Brownies:

• 1 cup (2 sticks) unsalted butter, melted
• 2 tablespoons vegetable oil
• 1 tablespoon pure vanilla extract
• 1/2 cup unsweetend cocoa powder
• 1 cup sugar
• 1 cup dark brown sugar
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 4 eggs

For the Frosting:

• 1/4 cup (1/2 stick) salted butter, room temperature
• 1/4 cup unsweetened cocoa powder
• 1/4 cup whole milk
• 1 teaspoon pure vanilla extract
• 2 1/2 cups powdered sugar
• jimmies

Directions:

For the Brownies:

1. Preheat the oven to 350F. Grease a jellyroll pan or a 9x13 inch baking pan and line with parchment paper. Set aside.
2. In a large bowl, whisk together the melted butter, oil, vanilla and cocoa powder. I like to use an electric mixer for this, but you can also do it by hand, if you prefer.
3. Whisk in the sugars, then the flour and salt.
4. Whisk in the eggs.
5. Pour the batter into your prepared pan in an even layer. Bake for 15-20 minutes if using a jellyroll pan or 25-30 minutes if using a 9x13 inch baking pan. The brownies will look matte across the top with small bubbles when they have finished baking.

For the Frosting:

1. While the brownies are in the oven, start preparing your frosting. In a large bowl, cream together the butter and cocoa powder with an electric mixer.
2. Mix in half of the powdered sugar, then the milk and vanilla. Mix in the rest of the powdered sugar. Scrape the bowl as needed.
3. When the brownies come out of the oven, frost them immediately in a thin even layer. You will want to use all of it. The frosting will melt on top of the hot brownies and cool back off as they do. Add the sprinkles while the frosting is still melted. Allow the brownies to cool completely before cutting.

*Store in an airtight container in the fridge for up to 3 days. If they will be out for 24 hours or less, you can store them at room temperature.

*If you have a hard time making brownies from scratch, this is the best no-fail recipe. Unlike other recipes, it is easy to tell when these are finished baking so it takes all of the guesswork out of the bake time. There is no need for a toothpick test or any extra work. As soon as these develop a matte looking finish across the top, they are done.

Makes about 20 brownies