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 among my family!
Why You Must Try Brownies from Scratch
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.
- 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 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
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup cocoa powder
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup butter, at room temperature
- 1 1/4 cup powdered sugar
- 3 tablespoons cocoa powder
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 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 toothpick inserted in 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.
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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Serving Size:1 brownie
Amount Per Serving: Calories: 219Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 142mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 2g