Chocolate Frosted Brownies
These chocolate frosted brownies are dense and chewy and deliciously wild with chocolate flavor while the ethereal frosting adds a wonderful delicate chocolate layer.
Imagine me sleeping away in my king-size bed in blissful slumber when all of a sudden I’m jolted out of my deep sleep to the shocking awareness that I do not have a chocolate frosted brownie recipe in my files.
The travesty! (I cannot be sure, after the fact, that it was truly this manifestation that awoke me or the reverberating snores of my dear, sweet bear of a husband; regardless, both scenarios caused me a moment of panic.)
This chocolate frosted brownie shortage has kept me up at night for the last couple of weeks. Really.
Whether that speaks of deeper issues, I know not, but the truth is, it needed to be rectified and soon.
So I set to work getting the best chocolate frosted brownie to share with you. I have made no less than five or six recipes in the last week or so.
I’m a bit sick of chocolate frosted brownies, I’m not going to lie, but you just have to have a go-to chocolate frosted brownie recipe. You just have to.
The good news is that I have it! The one! This was the winning combination of brownie and frosting.
The brownies are dense and chewy and deliciously wild with chocolate flavor while the ethereal frosting adds a wonderful delicate, creamy chocolate layer.
I’m sure I’ll be over my chocolate frosted brownie overload by tomorrow at the latest. I can’t stay away from these babies too long.
Now, I’m losing sleep over what recipe conundrum will wake me up next. Food blogging therapist needed immediately.
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Three Years Ago: Quick and Delicious Asian Noodles
Chocolate Frosted Brownies
Ingredients
For the Brownies:
- ½ cup (113 g) butter
- ½ cup (85 g) unsweetened chocolate chopped
- ½ cup (106 g) granulated sugar
- ½ cup (106 g) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (85 g) semisweet chocolate chips
- ¾ cup (107 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Frosting:
- 6 tablespoons (85 g) butter, at room temperature
- ¼ cup (21 g) unsweetened cocoa powder
- ⅛ teaspoon salt
- 1 ¼ cups (143 g) powdered sugar
- ½ teaspoon vanilla extract
- 3-5 tablespoon milk or cream
Instructions
- Preheat the oven to 350 degrees F. Line an 8-inch-square baking dish with foil, letting the excess hang over the edges (this helps to make “handles” for lifting out the brownies after they have cooled). Lightly grease the foil; set aside.
- In a medium-size microwave-safe bowl, combine the chocolate and butter for the brownies. Microwave for 1-minute increments at 50% power, stirring in between, until the chocolate and butter are melted and smooth. Whisk in the granulated and brown sugars. Whisk in the eggs and the vanilla extract. Add the flour, baking powder and salt. Fold the dry ingredients into the chocolate mixture with a rubber spatula until combined. Stir in the chocolate chips.
- Pour the batter into the prepared pan and bake for 25-30 minutes, until a thin knife or toothpick inserted in the center comes out clean or with a few moist crumbs. Remove the brownies from the oven and allow them to cool completely.
- For the frosting, using an electric mixer (handheld or stand mixer), cream together the butter, cocoa powder, and salt on medium speed for about 2-3 minutes. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed to incorporate the sugar. Add the vanilla and milk, starting with a couple tablespoons and adding more as needed to adjust the consistency. Increase the mixer speed to medium-high, beating until smooth and fluffy.
- Spread the frosting onto the cooled brownies. Store the brownies in an airtight container, or tightly wrapped, at room temperature or in the refrigerator (I highly, highly, highly prefer my brownies chilled in case you care) for 3-5 days.
Notes
Recommended Products
Recipe Source: adapted slightly from Brown Eyed Baker (via Joy the Baker’s cookbook)
These are hands down my favorite homemade brownies! And then add yummy frosting and I’m the happiest chocolate lover ever!
I think the gram amount for the unsweetened chocolate in the brownies is supposed to be 85 grams? The original recipe called for 3 ounces.
This is one of my favorites for an indulgent chocolate fix! Thank you for sharing, Mel!
Yes! You are right. Sorry about that. I’ve fixed it.
These are incredibly delicious—especially the frosting. And I am NOT a “chewy” brownie lover, but the texture really works with the fudgy frosting. I baked them in an 8 inch round pan and they were fairly thin, so they would be quite thin in an 8 inch square. I would consider doubling the base for a square pan. But that’s personal taste. The recipe is great.
This is just a general request, Mel. Is there any way to have the picture of the food actually print with the recipe? I love to see how mine should look when it’s done, AND it really helps me know if I want to cook that item when I can see how delicious it looks!
Thank you!
Hi Donna! I’m actually updating all my recipes to a new format (have about 25% of them done, it’s taking a while since there are hundreds of them) and the new format allows you to choose to print with a photo! Hopefully the other recipes, like this one, will be updated soon.
How do i substitute the light for dark? i only have dark sugar and justgot back from a trip to the store!!
You can just use the same amount of dark brown sugar for the light brown sugar.
I’ve been searching for a brownie frosting recipe that passes my inspection. THANK YOU! This frosting was perfect. Now I can’t comment on the brownie because I had already solved that quest and didn’t follow your brownie recipe. The frosting – Oh my!
I have been eyeing this recipe for a while, but thought I didn’t need a frosted brownie recipe. Boy was I wrong, and this is now my favorite dessert on your blog (your brownie pudding held that title before my husband and I basically ate this entire pan #aintnoshameinmybrowniegame)! And this frosting?! We kept putting more and more on until we were essentially eating frosting with brownie bits Thank you Mel for yet another winner!
I’m so happy you loved this one, Anna! And your hashtag made me laugh out loud. 🙂
scary good!
Hey! I made these brownies today and was really excited to try them. The frosting was great, but the brownies turned out kind of dry and crumbly. I made sure not to overcook them; any idea why they would have turned out this way? Thanks!
Hey Casey – sounds like maybe you can cut back slightly on the flour (a lot of that depends on how we each measure it – I fluff the flour and then scoop in my measuring cup, but if you measure it differently, it may pack more flour into the cup). Maybe that will help?
I made these Brownies today, followed the recipe exactly, and they are fabulous. Delightful in every way.
The frosting is outstanding also. perfect amount of cocoa to sugar ratio.
As usual, Mels recipes never fail. :o)
Thanks, Tess!
I really like how simple and fool proof hisbicing is. I just used it on a chocolate cake. It’s so pale and whippy. Its perfect.
*this icing …not hisbicing
I may have already commented on this post… I can’t remember, but I am not ashamed of double commenting. These are hands down THE best frosted brownies. Second time making these tonight and somehow they are surpassing the first batch, which I already thought were insanely good. The brownies themselves are thick and fudgy and glorious, and the frosting… oh, this frosting. I used 3 tablespoons of cream because I happened to have some left over and I whipped it until it was fluffy and amazing. I kid you not, I would pay good money for a brownie like this at a restaurant. Thank you, thank you, thank you, Mel.
I just made these today – amazing! perfectly fudgy brownies and the frosting is fantastic. i skipped over the original version because I didn’t want to hunt down ovaltine, so i’m glad i stumbled on this version.
Made these for my mom in law’s 60th birthday dessert party and they were aaamazing. Another homerun!
I keep a small jar of instant espresso powder or instant coffee in my refrigerator and incorporate small amounts of it into most things chocolate — it really boosts the flavor of chocolate to a gourmet level. I don’t add enough for the coffee flavor to become obvious. 1/4 to 1/2 tsp., depending on the volume of the recipe, if anyone cares to experiment.
Do you think these brownies will travel well? I would like to make this for my in-laws and am flying out to see them. Any transportation tips? Thanks!
Hmmm, the frosting is pretty soft. I’m not sure it would withstand an airplane ride. Maybe an unfrosted brownie would be a better choice?
Ok good to know! I thought the frosting might harden in the fridge or something. I’ll just make these for myself and an I frosted batch to go 🙂
I am making these for a large crowd (150+), do you think I could quadruple the recipe and bake it on a cookie sheet? Or should I just double for a 9×13 pan?
You probably could but I haven’t tried it myself to know for sure if that quantity will work in a sheet pan.
I tried it last night, quadrupling the recipe and baking in a sheet pan. They were on the thick side (which I love), but I think I will 3x the recipe and see how that works. They are beautiful and DELICIOUS 🙂
Glad you reported back, Rachael!
We decided to go with the thick brownies (4x the recipe) and they were phenomenal. The large crowd of 150+ LOVED them declaring them the best ultimate brownie ever, and I felt like an ultimate baking rock star 🙂 Thank you for the wonderful recipe. LOVE, LOVE, LOVE your blog!
Yay! I’m so happy to hear this, Rachael!
so how big a pan did you use???
This is our go to chocolate icing it is so delicious
Just made these tonight for a party and I wish I had kept more at home! I was skeptical that any chocolate frosting could match the Hershey’s Perfectly Chocolate frosting but this did, and the frosting/brownie combo was amazing! And as always…chilled is the only way to go.
I thought these were perfect! I had been looking for a frosted brownie recipe and this will definitely be my go-to recipe! Thanks for sharing it!