1-First Step: Preheat your oven to 350°F. It’s important that your oven reaches this temperature before you begin baking, so do this first. While the oven is heating, prepare a 9×13 inch baking pan by coating it with cooking spray and lining it with parchment paper. The parchment paper will make it easier to remove the brownies later and prevent them from sticking to the pan.

2-Second Step: Melt the butter in a microwave-safe dish. You can do this by heating it in 30-second intervals, stirring between each, until completely melted. Be careful not to overheat it, as butter can separate if it gets too hot.

3-Third Step: In a large bowl, whisk the melted butter with the cocoa powder until well combined. This step is crucial for developing that rich chocolate flavor. Make sure there are no lumps of cocoa powder remaining.

4-Fourth Step: Add the white sugar to the butter and cocoa mixture and mix well. The mixture will become thick and gritty. Don’t worry this is normal! The sugar will dissolve during baking.

5-Fifth Step: Beat in the eggs one at a time, mixing between each addition. This method helps incorporate air into the batter and ensures even distribution of the eggs. After adding all four eggs, the mixture should become smoother and glossier.

6-Sixth Step: Add the vanilla and stir to combine. The vanilla extract will enhance the chocolate flavor and add a subtle depth to your brownies.

7-Seventh Step: Gently fold in the flour and salt without overmixing. This is one of the most important steps in making gooey brownies. Overmixing develops gluten, which can make your brownies tough instead of tender. Mix just until the flour streaks disappear a few lumps are okay!

8-Eighth Step: Pour the batter into the prepared pan and spread evenly to the edges. Use a spatula to ensure the batter is distributed uniformly for even baking. The batter will be thick, so take your time spreading it.

9-Ninth Step: Bake for 25-30 minutes, checking often to avoid overbaking. The baking time can vary depending on your oven, so start checking at the 20-minute mark. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Remember, the brownies will continue to cook slightly as they cool, so it’s better to underbake than overbake for that gooey texture.

10-Tenth Step: Let the brownies cool for 20 minutes before frosting. While they’re cooling, prepare the glossy chocolate frosting that will take these brownies to the next level.

11-Eleventh Step: Melt the butter for the frosting in a microwave-safe dish using the same method as before. Once melted, whisk the butter and cocoa powder together in a medium bowl until smooth.

12-Twelfth Step: Add water to the cocoa and butter mixture and mix well. This helps thin the frosting slightly and makes it easier to spread.

13-Final Step: Using a hand mixer, gradually beat in the powdered sugar until smooth. The frosting will become thick and glossy. Spread it over the warm brownies for that perfect, glass-like finish. Let the brownies cool completely before cutting for clean edges.