Frosted Brownies Recipe
A high buttercream to brownie ratio makes this Frosted Brownies Recipe totally irresistible!! Chocolate on chocolate always wins out!
When I had 3 wee ones underfoot, I’d frequently pull out a box of brownie mix with frosting and whip up a quick, sweet treat. As they grew and scurried off to school each morning, I started experimenting with homemade brownie recipes. Adding chocolate buttercream frosting to these easy homemade brownies made me a hero in my family!
Why You Must Make
Time after time, my family would lodge the same complaint. According to them, my scratch brownies rated well below the prepackaged version, cardboardy texture and all. And, heaven forbid, I’d make a batch of brownies without frosting them! Blasphemy.
- These are WAY better than brownies made from a box. Even my family has come to this conclusion!
- A thick layer of Brownie Frosting pushes these over the top! Real butter makes it super creamy.
- They’re great to bring to picnics and potlucks! You’ll get rave reviews and recipe requests.
Expert Tips:
- Have your eggs at room temperature for easier incorporation into the brownie batter.
- PRO-Tip: Check the potency of your baking powder. Baking powder isn’t used as frequently as baking soda, and it has a much shorter shelf life than baking soda. Add a spoonful to boiling water and if it bubbles vigorously, it’s good to go. If not, replace it before starting this recipe.
- PRO-Tip: Sift your cocoa powder and powdered sugar for the smoothest frosting.
- Use real vanilla extract. If your bottle says artificial, the brownies won’t taste as good!
- To check if your brownies are done, use a toothpick and check a few spots. If there is no batter or moist crumbs when you pull the toothpick out, the brownies are done.
Frequently Asked Questions
Store your brownies at room temperature in an airtight container for up to 3 days.
Yes, frosted brownies freeze beautifully. Freeze the cut brownies briefly on a tray or baking sheet first, so the frosting hardens, then place them in an airtight, freezer-safe container. PRO-Tip: Use waxed or parchment paper between the layers to prevent the brownies from sticking together.
Defrost in the refrigerator overnight. They should retain their quality for up to 3 months in the freezer.
PRO-Tip: Overbaking is the most common cause of dry brownies. The trouble with brownies is that the same toothpick test for testing cakes and muffins isn’t reliable with brownies. I like to check when the aroma of baked brownies emanates from the oven, and insert a toothpick into the middle of the pan. If there is batter on the toothpick after it’s removed, the brownies aren’t done. Moist crumbs are OK, though.
Also, note that all ovens bake differently. Yours may run hot and your brownies could overbake even following the suggested baking times. It’s worth investing in an oven thermometer if your oven seems to run hot or cold.
Fudginess is dependent on the fat to flour ratio. PRO-Tip: More fat, whether it be oil or butter, than flour makes for a fudgy brownie. These actually have 1/2 cup butter and 1/2 cup flour, so you be the judge. They’re definitely not what I’d call cakey.
Unsolicited reviews: “These are really, really good.” “Why don’t you pick up the ingredients to make those brownies again?”
You May Also Like:
- Baileys Irish Cream Brownies from TexanErin Baking
- German Chocolate Cake
- Glazed Walnut Brownies
- Truffle Brownies
- Cream Filled Chocolate Cupcakes
- More Chocolate Recipes
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Frosted Brownies Recipe
A high buttercream to brownie ratio make these Rich Frosted Brownies totally irresistible!!
Ingredients
Brownies:
- ½ cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- ⅓ cup cocoa powder
- ½ cup flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Frosting:
- ½ cup butter, at room temperature
- 1 ¼ cup powdered sugar
- 3 tablespoons cocoa powder
- 2 tablespoons milk
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350º. Line an 8 x 8 pan with non-stick foil or butter and flour pan.
- In a large microwave-safe bowl, melt ½ cup butter. Stir in sugar, eggs, and vanilla. Mix in cocoa, flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 23 to 28 minutes or till a toothpick inserted in the center has just a few moist crumbs. Do not overbake. Cool completely.
- When brownies are cool, beat together frosting ingredients till well combined. Frost brownies.
Notes
I chill my brownies before cutting to make the cleanest looking slices. Bring to room temperature to serve.
Adapted from numerous sources including Allrecipes and Food Network Magazine.
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Nutrition Information:
Yield:
16Serving Size:
1 brownieAmount Per Serving: Calories: 219Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 142mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 2g
53 Comments on “Frosted Brownies Recipe”
i loved this recipe so yummy! The icing is so good and matches amazingly with the brownie.
Oh, I’m so glad, Jill! My chocoholic family REALLY likes frosting so I’m glad this was a hit with you, too!
I am so tempted to make these. Homemade brownies are a real treat .
I made these brownies tonight! My favorite part of a cake is the frosting, so these were the perfect ratio!! They were absolutely delicious. Thank you for the recipe!!
My family feels the same way about frosting, Chelsea! Glad you enjoyed these!
Hello! Can I switch the white sugar to brown sugar? Will that make the brownies chewy? I love a chewy brownie! Thanks!
Yes, Lisa, that should work! The molasses in brown sugar add a little extra moisture and therefore a little more chewiness! Hope you enjoy!
I loved your tips on freezing these brownies! Having a batch in the freezer will be extra handy on those busy days!
Your brownies look absolutely flawless! I noted that you say they freeze well … I’d like to add that they’re also delicious right from the freezer!
Homemade brownies are the best! My son has been asking for some with frosting, and the recipe I normally make doesn’t have frosting. We’ll make these instead. They look perfect! 🙂
I hadn’t thought of adding frosting to brownies, love this idea!
Your brownies are always awesome and beautifully sliced too! I can’t believe that your family preferred box-brownies at one point! Buttercream is wonderful, I’m definitely going to have to give these a try after we’ve come out of self-quarantine. We’ve been away in Spain (Andalucia not Catalonia) for 40 days. Fortunately, we were in a very small seaside town in low season. We feel confident that we won’t present symptoms but it’s better to be safe than sorry. Hope everyone on your side is well.
Everything you do looks so precise and professional and, of course, delicious. I’m in awe.
Amalia
xo
I just keep going back to this recipe! These brownies turn out perfectly every single time!
Yep, I’d be eating one right now for breakfast:@) They sound great!
these sounds delicious although I am not a frosting person I think I would devour them with it!
Please, just once, try out my Chocolate French Buttercream Frosting.
I came across a Chocolate French Buttercream Frosting recipe about 45 years ago, in a cookbook published by Grandma Rose, the owner of a Jewish deli in New York City. I’ve won Blue Ribbons, and Best of Show Ribbons, with this recipe. I also make it often for signature desserts that I make for area restaurants and resorts (I live in The Thousand Islands, New York, where the Thousand Island Salad Dressing was created), as well as on many of the wedding cakes I make each year. (This, however, will not hold up on a wedding cake in a tent, in the summer). Try it just once, and you’ll be hooked.
Here’s the basic recipe for: Chocolate French Buttercream Frosting (w/ variations at the end)
1 c. soft butter (no margarine please, I only use Land O Lakes)
1/2 c. shortening (I use Sweetex, a hi-ration specialty shortening, but Crisco will work)
2 T. light corn syrup
1/2 c. cocoa
2 c. powdered sugar (I use Domino 10X over any 6X brand)
1 t. vanilla (no imitation, use pure for best flavor, i.e. McCormicks)
2 pasteurized egg whites (I process my own, but you can buy them at a retail store, like WalMart)
Cream butter, shortening, cocoa, and corn syrup until very light and fluffy. Scrape the mixing bowl very well, to get the cocoa fully incorporated, without streaks on the inside of the bowl.
Add the sugar and extract, and whip for a couple of minutes, until very light and fluffy.
Add the egg whites, and whip for only 1 minute – the entire consistency will change.
Frost and decorate cakes, cupcakes, etc.
Keep dessert refrigerated until transport, display, or serving time.
This recipe is very versatile, and can be made in any flavor. If you leave out the cocoa, you will have a delicious Vanilla French Buttercream Frosting – I use this often on wedding cakes which can be seen at my website. I make an Orange Buttercream by using a pure orange extract and fresh orange zest. It’s optional to add some color to make a flavor more obvious, such as for lemon, strawberry, etc. Use any extract, or oil, to flavor the frosting.
Thanks for sharing this wonderful recipe! It sounds amazing.
Wow, thankfully I never had that problem because when I was a single mother, I couldn’t afford packaged cakes and cookies. 🙂 My kids had to ‘make do’ with homemade everything AND a mother who worked long hours. One day my son said, “Can we EVER buy bread in a bag like the Smith’s?” We’d all love your brownies!
Your brownies look fantastic, frosting makes them even more delicious 😀
Cheers
Choc Chip Uru
Lizzy,
Your decadent desserts never fail to amaze. I can’t believe your kids would choose boxed over scratch baked. I don’t usually make brownies from scratch because I use Ghirardelli Brownie Mix which gets pretty close to scratch made but I will certainly try these.
Annamaria
Yum! What a great frosting to brownie ratio. “From scratch” brownies always win out, especially if they look as good as these! 🙂
Surprised my Matt didn’t sniff out the fact that you were delivering browns in Btown and track you down for a hijack! 🙂 You have a way of presenting everything so nicely.
Ahh these look amazing! I love this frosting to brownie ratio 🙂
Ah mazing Liz! Homemade over box is torturous. We have friends that seemed to prefer box cakes and such over homemade. But over the years I have turned them.
And these brownies are beautiful too, as always.
Another great recipe. Thanks for all you share…you are the best.
Question – is that parchment paper between the brownies…that frosting looks to soft and creamy to hold up another brownie….does it firm up or do you just do magic to get them to stack like that? Yummilicious for sure.
Yes, you have good eyes! It’s parchment. I always chill my brownies for a cleaner cut, so that also allows me to stack them. It might be a little messier when they come to room temperature 🙂 Thanks for your sweet comment!
Your homemade desserts always knock any boxed ones out of the park to me! These brownies look perfect! I am loving that thick frosting!
Hands down your gourmet brownies would win every time, Liz!
you always share the best brownies!!
These brownies look devine. Yes, please!
Awe. I can see you working so hard making those homemade brownies only to have the little ones request the boxed ones. Glad that you finally managed to find the magic bullet to put those boxed brownies to shame. These look so rich and fudgey.
Oh my goodness, these brownies look divine! And that layer of frosting… I couldn’t be trusted around it with a spoon, I know that! 😉
Perfection! My mouth is watering. You always give such good tips on your recipes (i.e. chilling the brownies before cutting). Thanks for another amazing recipe.
I would pick anything you made over a boxed version, any day! I’m loving the frosting to brownie ratio here, Liz – talk about chocolatey, fudgy decadence! For the longest time, I thought I preferred boxed brownie mix too but thankfully, my taste buds matured too 😉
So glad they all converted to from scratch, amazing brownies, you just ruined my dinner 😉
Yum!!! Hand some over please 🙂
Looks so good!
Kids always come around! GREG
I have a huge sweet tooth so I think this recipe will become a favorite with me!
They look so decadent and wonderful!
Be still my heart…that frosting ratio is a killer!
Box mixes can be convenient sometimes when you are pinched for time, but I have always been the exact opposite. I don’t like the taste of boxed cakes or brownies or muffins, or anything. I guess that makes me a food snob, but in my book homemade always wins – especially when it comes to brownies. That buttercream though – has me weak at the knees! I need to have these in my life!
Toodles,
Tammy<3
They look wonderful, really my kind of dessert.
Frosted brownies are the best brownies 🙂
I love when the frosting is almost as tall as the brownie! These look amazing 🙂
The icing looks as light as a feather.So, by beating it with a hand mixer,it looks like this?Mine always looks bad.
Yup! All done with a hand mixer. Make sure your butter is at room temperature–and keep beating till it looks perfect! Maybe you need to sift your cocoa?
Wow! Look at these gorgeous brownies! I’ll need to try making them too! Freshly made brownies from scratch always taste best
Nothing is better than really good brownies 🙂 what I like about brownies that they are so easy and quick to prepare 🙂
It’s 5AM… I’d still eat all three:@)
What perfect looking brownies and I think it’s so lovely that you delivered some to campus. I imagine they didn’t last long! xx
These brownies look sooooooooo rich and wonderful!!
These brownie looks like heaven ! I would like eat a little bit just right now 🙂