Brownies with frosting are the ultimate indulgence for chocolate lovers. Dense, fudgy brownies topped with a rich, creamy layer of chocolate frosting make for a decadent dessert that’s perfect for any occasion. Whether you’re baking for a party, a potluck, or just a quiet night in, these brownies are sure to impress.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the frosting:
- 3 tablespoons unsalted butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 cup powdered sugar
- 2 tablespoons milk (plus more as needed)
- 1/2 teaspoon vanilla extract
Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper or lightly grease it with butter.
- Mix wet ingredients: In a medium bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until well combined and slightly thickened.
- Sift and add dry ingredients: Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix; stop as soon as you see no more dry streaks.
- Bake: Pour the brownie batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The edges will look set, and the center should appear slightly underbaked—this ensures fudgy brownies.
- Cool completely: Remove the pan from the oven and let the brownies cool in the pan on a wire rack. Wait until they are fully cooled before frosting (about 1 hour).
- Make the frosting: In a medium bowl, beat together the softened butter and cocoa powder until smooth. Gradually add the powdered sugar, beating after each addition. Add the milk and vanilla, and beat until the frosting is creamy and spreadable. If it’s too thick, add more milk a teaspoon at a time; if too thin, add more powdered sugar.
- Frost the brownies: Spread the frosting evenly over the cooled brownies using an offset spatula or the back of a spoon.
- Cut and serve: Lift the brownies from the pan using the parchment paper. Cut into 16 squares for standard-sized brownies or 9 for larger pieces. Enjoy!
Tips
- Substitutions: You can use dutch-processed cocoa powder for a deeper chocolate flavor. For a dairy-free version, substitute butter with vegan margarine and use plant-based milk in the frosting.
- Don’t overbake: For fudgy brownies, bake until just set and a toothpick comes out with moist crumbs. Overbaking leads to dry, cake-like brownies.
- Frosting thickness: If you prefer a thicker frosting layer, double the frosting recipe. For a thinner glaze, add an extra tablespoon of milk to the recipe.
- Room temperature ingredients: Using room temperature eggs and butter helps the batter mix more evenly, resulting in a smoother texture.
Serving Suggestions
- Serve brownies slightly warmed with a scoop of vanilla ice cream for a classic dessert.
- Top with chocolate shavings, sprinkles, or a drizzle of caramel for added flair.
- Pair with a cup of hot coffee or a glass of cold milk to balance the richness.
- Cut into small bite-sized squares for party platters or dessert tables.
Variations
- Nutty brownies: Stir in 1/2 cup chopped walnuts, pecans, or almonds to the batter before baking for crunch and extra flavor.
- Peanut butter swirl: Drop spoonfuls of peanut butter on top of the brownie batter and swirl with a knife before baking.
- Mint chocolate: Add 1/2 teaspoon peppermint extract to the frosting for a refreshing twist, or sprinkle chopped mint candies on top.
- Mocha brownies: Add 1 teaspoon instant espresso powder to the brownie batter and/or frosting for a subtle coffee kick.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Storage and Reheating
Store unfrosted or frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week; bring to room temperature before serving for best texture. Brownies can also be frozen (frosted or unfrosted) for up to 2 months. Freeze individual squares separated by parchment, then thaw overnight in the refrigerator or at room temperature for 2–3 hours before serving. To reheat, microwave a brownie for 10–15 seconds for a warm, gooey treat—just note that frosting may melt slightly.
Frequently Asked Questions
- Can I make brownies with frosting ahead of time?
- Yes, you can bake and frost the brownies up to 1 day in advance. Store them covered at room temperature or in the refrigerator. If preparing several days ahead, consider freezing the brownies and frosting them after thawing for the freshest taste and texture.
- Why did my brownies turn out cakey instead of fudgy?
- Cakey brownies are usually a result of overbaking or using too much flour. For fudgy brownies, measure your flour carefully (ideally by weight) and bake only until set in the center. Avoid overmixing the batter, as this can incorporate excess air and change the texture.
- How do I get clean cuts on frosted brownies?
- Let the brownies cool completely and chill them in the refrigerator for 30 minutes before cutting. Use a sharp knife, wiping it clean between each cut. This helps prevent the frosting from smearing and ensures neat, bakery-style squares.
- Can I use boxed brownie mix for this recipe?
- Absolutely! Prepare your favorite boxed brownie mix as directed and allow to cool, then use the homemade frosting recipe above. This is a great shortcut if you’re short on time but still want a homemade touch with the frosting.
- Is it safe to store frosted brownies at room temperature?
- Yes, as long as the frosting is made with butter and not cream cheese, frosted brownies can be stored at room temperature for up to 3 days. If your kitchen is very warm or humid, refrigerate to prevent melting.
- Can I double this recipe for a larger crowd?
- Yes, you can double the ingredients and bake in a 9×13-inch pan. Baking time will increase to 28–35 minutes; check for doneness with a toothpick inserted in the center.