Oxe Frosted Brownies

A serious crowd-feeding brownie recipe that fills a pan bigger than 9×13 and yields three dozen squares of fudgy, cocoa-deep brownies under a smooth cocoa frosting. Five eggs, three cups of sugar, and three quarters of a pound of butter give these brownies real richness and a glossy crackled top, while two cups of walnuts folded through the batter add buttery crunch.

The doneness cue is important: skip the toothpick test and watch the edges. When the sides start pulling away from the pan, the brownies are ready, even if the center still looks soft. They keep baking from residual heat after coming out, which is what locks in that fudgy middle. Frost them only after they have cooled completely or the cocoa frosting will slide right off.

These travel well, freeze well, and feed a small army.

Pro Tips

• Use a pan larger than 9×13 (a half-sheet jellyroll pan works); standard sizes give too-thick, gummy brownies
• Toast walnuts on a dry sheet pan at 325°F (165°C) for 5 minutes before adding to the batter for deeper flavor
• Cool brownies completely before frosting; warm brownies make warm frosting puddle
• Beat the frosting to spreading consistency by alternating powdered sugar and milk; too much milk at once thins it out unfixably
• Cut with a hot knife wiped between cuts for clean bakery-style squares

Variations

• Swap walnuts for pecans, or skip the nuts and add a cup of chocolate chunks for double chocolate
• Stir a teaspoon of espresso powder into the cocoa for a deeper, darker chocolate flavor
• Add a splash of dark rum or bourbon to the frosting along with the vanilla for adult brownies