The Best Brownies with Frosting are just sweet enough and feature rich, chocolate flavor! This is my improved, go-to recipe for fudgy brownies topped with decadent chocolate buttercream. Make them with or without nuts!
You know a recipe is good if I shared it in my first week of blogging back in 2014. But now, these revamped frosted brownies taste even better!
Here's what I did to turn these into The Best Brownies with Frosting:
- I decreased the sugar in the chocolate buttercream frosting so it's just sweet enough and extra creamy.
- I changed the brand of baking chocolate and cocoa to produce richer, deeper chocolate flavor in the brownies and topping.
- I scaled down the frosting amount so it's perfect for a 9x13 pan of brownies and won't be left over.
You're going to love these! And don't miss my Fudgy Chocolate-Raspberry Brownies!
I made these and they came out very moist. Actually, I think they tasted even better the next day. Love dessert, can't wait to try more
- Lucy
of your dessert recipes!
Recipe ingredients
Chocolate: I recommend Ghirardelli unsweetened chocolate baking bars (affiliate link) for the best-tasting brownies. Don't worry, the brownies will be sweet enough with the sugar added to the batter.
Cocoa: Switching to Ghirardelli unsweetened cocoa was a game-changer in this recipe. It brings richer, deeper chocolate flavor that's incredibly delicious. Of course, you can use the brand you have, but keep this in mind the next time you need to buy some.
Brown Sugar + Granulated Sugar: The brownie batter calls for a combination of brown and white sugar. Brown sugar produces chewy, moist brownies, while granulated sugar yields a crispy top. Of course, both sugars bring sweetness, but these brownies aren't overly sweet.
Pecans: Adding nuts here is optional, but chocolate and pecans are a match made in heaven! I love pecans' slightly sweet taste and the little crunch they bring. You can substitute walnuts or pretzels or just omit any additions.
How to make them
See the card at the end of this post for the full recipe, but here's an overview.
For the brownies
- Melt the butter and baking chocolate in the microwave. Stir.
- Stir in the granulated sugar and brown sugar.
- Stir in the eggs.
- Add the flour and optional pecans, then stir until combined.
- Line a pan with foil and grease it with cooking spray.
- Pour the brownie batter into the pan and bake until done.
For the frosting
- Cream the butter, cocoa and salt in a mixing bowl with a hand mixer (affiliate link).
- Mix in the powdered sugar, then the milk and vanilla. Beat until smooth and fluffy.
Frost the brownies
- Add dollops of chocolate frosting on top of the cooled, uncut brownies.
- Spread the frosting in an even layer across the surface.
Slice the brownies and serve.
Recipe tips
- To ensure you can easily transfer brownies out of the pan, first line the baking pan with greased foil, leaving extra foil hanging over the sides. You can later use the foil on the sides as handles to lift the brownies out.
- A 9x13 pan will yield 20 brownies. You could also use a 15.2x8 brownie pan with dividers to get 12 thick brownies.
- Let the eggs come to room temperature before making the brownie batter, so they'll blend more easily and produce a smoother batter.
- For smooth buttercream, make sure to use room-temperature butter. It will be easier to beat and combine with the cocoa.
Frequently asked questions
Let brownies cool for about an hour before frosting them. You can touch the surface to see if the brownies are still warm. If so, wait some more, until the surface has cooled off.
To cut brownies cleanly, first wait until they've cooled off and the frosting is added. Then, use a large, sharp knife without teeth and press straight down, without sawing. Wipe the blade clean after each cut to remove the frosting and any crumbs before making the next cut.
It's not mandatory to refrigerate frosted brownies, as they can stay at room temperature in a sealed container for a couple of days. But they'll have a moister texture if refrigerated or frozen.
Store brownies with frosting in a sealed container in the refrigerator for 3-5 days or freeze them for up to 3 months.
To freeze frosted brownies, place them on a sheet pan in a single layer, uncovered, for at least an hour or so. When the frosting is solid, place the brownies in a zip-top freezer bag in a single layer and freeze without anything on top of them for up to three months.
You also could freeze them in a single layer in an airtight container.
There is no need to thaw the brownies before enjoying them. They're delicious cold, right out of the freezer! But you can let them sit at room temperature for a while, if you prefer.
More chocolate recipes
- Brownie Pudding Pie
- Flourless Chocolate-Almond Cake (Torta Caprese)
- Chocolate-Orange Dessert Bars
- Chocolate Pizzelle Cookies
- Homemade Buckeye Candy
Enjoy!
If you try this Brownies with Frosting recipe, please leave a comment and a rating!
The Best Brownies with Frosting
Ingredients
Brownies
- 12 Tablespoons salted butter
- 4 ounces unsweetened chocolate bars (preferably Ghirardelli)
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs at room temperature (large or XL)
- 1 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup coarsely chopped pecans (optional)
Chocolate Buttercream Frosting
- 8 Tablespoons salted butter at room temperature
- ⅓ cup unsweetened cocoa (preferably Ghirardelli)
- 1 pinch salt
- 1 ¼ cups powdered sugar
- 3 Tablespoons milk
- ¾ teaspoon vanilla extract
Instructions
- An hour before starting, set out three eggs and 8 tablespoons (1 stick) of butter at room temperature. The softened butter will be used for the frosting.
Brownies
- Preheat oven to 350 degrees. Line a 9x13 pan with foil, leaving a bit of foil overhanging on each end to use as handles later. Grease the foil with cooking spray. (Or use a nonstick 15.2x8 brownie pan without foil.)
- Place 12 Tablespoons of cold butter in a glass bowl (or other microwave-safe bowl). Break up the chocolate bar and add it to the bowl. Heat the butter and chocolate in the microwave, lightly covered, for 1 ½ minutes on high. Add another 30 seconds if the chocolate looks like it's not melted enough. Stir with a silicone spatula until the chocolate fully melts.
- Stir in the white and brown sugar, then add the eggs and vanilla. Mix with a spoon or spatula until blended. Add the flour and pecans (if using) and stir until the batter is mixed, without any streaks of flour showing. Make sure to scrape along the bottom of the bowl to stir. Pour the batter into the pan. (If using a brownie pan that comes with dividers, insert the dividers after you pour in the batter.)
- Bake for 22-25 minutes. Test to see if the brownies are done by inserting a toothpick in the center. The toothpick should come out with fudgy crumbs. If the toothpick is wet, bake the pan of brownies for a few extra minutes and test again.
- Let the brownies cool in the pan. Then lift them out with the foil handles, and frost before cutting into servings. (If you used the brownie pan that comes with the dividers, remove the dividers before frosting the brownies.)
Frosting
- While the brownies are baking, use an electric mixer to cream the room-temperature butter, cocoa, and salt, starting on low and then increasing to medium speed. Add the powdered sugar and mix on low. Add in the milk and vanilla extract.
- Increase the speed to medium-high, and beat the frosting until smooth and fluffy. Cover and refrigerate it until the brownies have cooled. Spread the frosting evenly onto the cooled brownies. (See notes.)
- For the best, moist texture, chill the frosted brownies in the fridge or freezer. Store them in the refrigerator for 3-5 days or freeze them for up to three months. They can be left at room temperature for two days, if you wish.
Notes
Nutrition
(Recipe Source: Brownies adapted from Baker's One-Bowl Brownies. Originally published on June 4, 2014 and updated now with new photos and additional information.)
Doris says
Hello Mama C ! I had stuff out to make a cheesecake today but seriously, the brownies above changed my thinking! I will add a bit of black coffe to the batter.... just two tablespoons. It isn't changing the flavor but really makes chocolate stand out. Yes, Ghiradelli is the only chocolate I use. Worth the price .... always use the best ingredients. Thanks for a great recipe!
Mamma C says
Hi Doris - That sounds delicious! Enjoy.
Lucy says
I made these and they came out very moist . Actually I think they tasted even better the next day. Love dessert cant wait try more of your dessert recipes
Mamma C says
Hi Lucy - This brownie recipe has been on my blog since day one! I'm so happy you enjoyed these.