Ingredients:

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 0.5 tsp salt
  • 0.25 cup cornstarch
  • 1 cup powdered sugar
  • 3 tsp heavy cream
  • 0.5 tsp vanilla extract for icing

Instructions:

  1. Preheat oven to 350°F and line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk melted butter and granulated sugar. Add eggs one at a time, followed by 1 tablespoon of vanilla extract, whisking until smooth.
  3. Sift in the cocoa powder, all-purpose flour, salt, and cornstarch. Fold gently until just combined to maintain a dense, fudgy texture.
  4. Spread the batter evenly into the prepared metal pan.
  5. Bake for 30 minutes until a toothpick comes out with a few moist crumbs. If it comes out clean, they are overbaked!
  6. Remove from oven and place the pan directly into the freezer for 15 minutes. This flash-chill method solidifies the fats for clean cutting.
  7. Lift the brownie block out using the parchment sling. Use a sharp paring knife to cut the brownies into football-shaped ovals using an arc-cut technique.
  8. Whisk powdered sugar, heavy cream, and 0.5 tsp vanilla extract until thick. Transfer to a piping bag and pipe white laces onto each brownie.