Rich Frosted Brownies
A high buttercream to brownie ratio make these Rich Frosted Brownies totally irresistible!!
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.
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.
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 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!
More Recipes You’ll Love:
- Baileys Irish Cream Brownies from TexanErin Baking
- Glazed Walnut Brownies from That Skinny Chick Can Bake
- Best Ever Brownie Frosting from A Dash of Sanity
- Truffle Brownies from That Skinny Chick Can Bake
- Chocolate Frosted Brownies from Brown Eyed Baker
You Might Like:
Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.
Rich Frosted Brownies
A high buttercream to brownie ratio make these Rich Frosted Brownies totally irresistible!!
- Prep Time: 20 mins
- Cook Time: 23 mins
- 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 (1 stick) butter, at room temperature
- 1 1/4 cup powdered sugar
- 3 tablespoons cocoa powder
- 2 tablespoons milk
- 1/2 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 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.
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.
These brownie looks like heaven ! I would like eat a little bit just right now 🙂
These brownies look sooooooooo rich and wonderful!!
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
It’s 5AM… I’d still eat all three:@)
Nothing is better than really good brownies 🙂 what I like about brownies that they are so easy and quick to prepare 🙂
Wow! Look at these gorgeous brownies! I’ll need to try making them too! Freshly made brownies from scratch always taste best
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?
I love when the frosting is almost as tall as the brownie! These look amazing 🙂
Frosted brownies are the best brownies 🙂
They look wonderful, really my kind of dessert.
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
Be still my heart…that frosting ratio is a killer!
They look so decadent and wonderful!
I have a huge sweet tooth so I think this recipe will become a favorite with me!
Kids always come around! GREG
Yum!!! Hand some over please 🙂
Looks so good!
So glad they all converted to from scratch, amazing brownies, you just ruined my dinner 😉
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 😉
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.
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! 😉
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.
These brownies look devine. Yes, please!
you always share the best brownies!!
Hands down your gourmet brownies would win every time, Liz!
Your homemade desserts always knock any boxed ones out of the park to me! These brownies look perfect! I am loving that thick frosting!
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!
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.
Ahh these look amazing! I love this frosting to brownie ratio 🙂
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.
Yum! What a great frosting to brownie ratio. “From scratch” brownies always win out, especially if they look as good as these! 🙂
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
Your brownies look fantastic, frosting makes them even more delicious 😀
Cheers
Choc Chip Uru
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!
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.
these sounds delicious although I am not a frosting person I think I would devour them with it!