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Frosted Brownies Recipe

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Deliciously rich and fudgy frosted brownies made with cocoa and topped with a creamy chocolate frosting. This classic dessert recipe yields moist, chocolatey brownies with a smooth, sweet topping that’s perfect for any occasion.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 dozen brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Brownie Batter

  • 1 cup plus 3 tablespoons butter, cubed
  • 3/4 cup baking cocoa
  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Frosting

  • 6 tablespoons butter, softened
  • 2-2/3 cups confectioners’ sugar
  • 1/2 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 1/4 to 1/3 cup 2% milk

Instructions

  1. Make the brownie batter: In a saucepan, melt the cubed butter over low heat, then remove it from the heat. Stir in the baking cocoa until fully combined and set aside to cool. In a large bowl, beat the eggs and sugar until well blended and slightly thickened. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, stirring gently until just combined. Next, fold in the cooled chocolate and butter mixture along with the vanilla extract until the batter is smooth and uniform.
  2. Bake the brownies: Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking pan and evenly spread the brownie batter in the pan. Bake the brownies for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid overbaking to keep them fudgy). Once baked, remove the pan from the oven and place it on a wire rack to cool completely before frosting.
  3. Prepare the frosting: In a large bowl, beat the softened butter and confectioners’ sugar together for five to seven minutes until the mixture is light and fluffy. Beat in the baking cocoa and vanilla extract until well incorporated. Gradually add 2% milk, one tablespoon at a time, until the frosting reaches a smooth and spreadable consistency that is neither too runny nor too stiff.
  4. Frost the brownies: Once the brownies are completely cooled, spread the chocolate frosting evenly over the top using a spatula or knife. After frosting, cut the brownies into bars or squares of your desired size to serve.

Notes

  • Make sure the butter and eggs are at room temperature to ensure smooth batter and even baking.
  • Do not overbake the brownies to maintain their fudgy texture.
  • You can adjust the milk quantity in the frosting to get your preferred spreading consistency.
  • If desired, add nuts like walnuts or pecans into the brownie batter for extra texture.
  • Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate to keep longer.

Find it online: https://cheftinaskitchen.com/frosted-brownies-recipe/