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Rich Frosted Brownies on a small, white octagonal plate

Rich Frosted Brownies

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A high buttercream to brownie ratio makes these Rich Frosted Brownies 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 homemade brownies made me a hero among my family!

Rich Frosted Brownies on a small, white octagonal plate

Box vs. Scratch Brownies

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!

A stack of Rich Frosted Brownies on a white plate garnished with fresh raspberries

Homemade Rich Frosted Brownies

I baked up and parceled some rich frosted brownies up for my trip to Denver and the chocolate fiends there (AKA as my sister and brother-in-law). High accolades were given by the Colorado crew as well as by my youngest when we delivered some down to campus a few days later.

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!

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Rich Frosted Brownies

Rich Frosted Brownies

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



  • 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


  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.


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.

Nutrition Information:



Serving Size:

1 brownie

Amount Per Serving: Calories: 219 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 54mg Sodium: 142mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 21g Sugar Alcohols: 0g Protein: 2g
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