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!

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.

It was high time I made some frosted brownies that this picky group liked even better than a box mix! This brownies recipe finally lived up to their expectations!

Brownies from Scratch

I’m happy to report that over the years, the whole family has come around. They finally appreciate my brownies from scratch, especially when covered in a decadent chocolate buttercream frosting!

That’s not to say they’d ignore any sort of brownie, but their taste buds have matured and my baking status redeemed. I bet you’d pick these homemade brownies over a box mix, too!

What Makes Brownies Fudgy?

It’s all about 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.

What Makes Brownies Dry?

PRO-Tip: Over baking 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.

How Should These Be Stored?

Store your brownies at room temperature in an airtight container for up to 3 days.

Can This Frosted Brownies Recipe Be Frozen?

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 refrigerate overnight. They should retain their quality for a good 3 months.

Unsolicited reviews: “These are really, really good.” “Why don’t you pick up the ingredients to make those brownies again?”

More Chocolate Recipes You’ll Love:

• Baileys Irish Cream Brownies from TexanErin Baking
• Chocolate Frosted Brownies from Brown Eyed Baker
• Best Ever Brownie Frosting from A Dash of Sanity
• German Chocolate Cake
• Glazed Walnut Brownies 
• Easy Chocolate Mousse Bars
• Truffle Brownies 
• Cream Filled Chocolate Cupcakes
• Chocolate Pots de Creme
• More Chocolate Recipes

This Frosted Brownie Recipe was first shared in February 2015. Photos and text were updated in 2020.

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Frosted Brownies Recipe

A high buttercream to brownie ratio make these Rich Frosted Brownies totally irresistible!!

Prep Time 20 minutes

Cook Time 23 minutes

Total Time 43 minutes

Yield 16 brownies

Ingredients

Brownies:

• 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

Frosting:

• 1/2 cup butter, at room temperature
• 1 1/4 cup powdered sugar
• 3 tablespoons cocoa powder
• 2 tablespoons milk
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 350º. Line an 8 x 8 pan with non-stick foil or butter and flour pan.
2. 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.
3. 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.
4. 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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• 
  8 x 8-inch baking pan
• 
  Nonstick Foil
• 
  3 Pyrex Mixing Bowls

Nutrition Information:

Yield:

16

Serving Size:

1 brownie
Amount Per Serving: Calories: 219Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 142mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 2g