1-Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan this size works wonders for even baking and plenty of room for that dreamy icing. Gather your ingredients first, making any swaps for dietary preferences to keep things easy.

2-Next, melt the butter in a saucepan over low heat or in the microwave until it’s fully liquid, then take it off the heat. In a big mixing bowl, stir together the melted butter and granulated sugar until it’s nice and creamy this step really brings out that sweet base. Add the eggs one at a time, beating well after each to mix everything thoroughly; if you’re going vegan, prep your flax eggs ahead and add them in.

3-Now, in another bowl, sift the flour, cocoa powder, and salt, then gently fold it into the wet mix to form a smooth batter. For gluten-free versions, swap in that flour blend to keep it light and airy. Pour the batter evenly into your prepared pan and pop it in the oven for 25-30 minutes, or until a toothpick comes out with just a few moist crumbs that’s the key to fudgy goodness.

4-While the brownies cool, whip up the fudge icing just like in the directions: combine the milk, butter, sugar, and salt in a medium saucepan. Heat it over medium until it hits a rolling boil, let it bubble for 30 to 45 seconds, then pull it off the heat. Stir in the chocolate chips and vanilla until everything melts smooth, let it cool for about 5 minutes, and spread it over your warm brownies. Once it’s all set, cut into squares for serving total time is around 15 minutes for the icing part, making this a quick finish to your bake.