Sheet Pan Frosted Brownies

Serves: Makes 20 squares | Prep: 20 min | Cook: 25 min

Ingredients:

Sheet Pan Brownies:
1/2 cup butter, melted
1/2 cup vegetable oil
1 cup light brown sugar
1/2 cup sugar
1 cup cocoa powder
2 Tbsp freshly brewed coffee
1 Tbsp vanilla extract
4 eggs
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
6 oz milk chocolate, roughly chopped
6 oz dark chocolate, roughly chopped

Frosting:
1/2 cup butter, room temperature
1/2 cup cocoa powder
1/4 cup freshly brewed coffee
1 tsp vanilla extract
3 cups powdered/icing sugar
2 Tbsp milk

Directions:
Preheat oven 350F/180C. Spray grease or line with baking paper a 15X10-inch baking tray.

In a bowl stir melted butter, oil, sugars, cocoa, coffee, and vanilla together. Add one egg at a time, mixing well after each addition.

In another bowl add flour, salt, baking power, and soda. Mix to combine. Fold into the wet batter. Fold in the roughly chopped chocolate. Pour batter on the tray, spread out in an even layer. Bake, 25-30 minutes. Remove from sheet pan to a cooling rack. Let cool completely before frosting.

To make the frosting add butter to a stand mixer with a paddle attachment. Cream until smooth. Mix cocoa powder, coffee, and vanilla together. Add mixture to the butter, mix until smooth. Turn mixer to low, add powdered sugar, slowly add milk, Mix until smooth. Spread over cooled brownies.

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Spider Brownies
Ultimate Chocolate Brownies
Chocolate Truffles