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)
92 Comments on “Chocolate Frosted Brownies”
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!
Hey, did you like freeze these before you cut them? Just wondering how you got such a clean cut (through the icing esp) cause i need mine to look like that, thanks!
No, I don’t freeze them. They slice pretty cleanly.
Omg….seriously the best brownies ever! Made exactly as recipe…I wouldn’t change a thing
We have made this icing 3 times in the past week since finding the recipe. It is so delicious. The second batch I basically ate on it’s own,
Made these and agree with Janet. The frosting is bitter. Too much cocoa or not enough sugar. But we scraped off the frosting and loved the brownies!
I was wondering if I can use cocoa powder instead of the bittersweet chocolate and if so, how much would I use? I was thinking maybe a 2/3-3/4 cup because that seems to be around the measurements that other recipes use, but I’m not sure. I guess I’ll just do a test batch tonight and I’ll let you know how they turned out! I really love your site.
Heather – Using cocoa powder in place of melted chocolate would probably require a bit of experimenting; I haven’t tried it so I can’t recommend a fail-proof substitution but if there are other similar recipes, it might be worth taking a look at them and going from there. Good luck!
not a big fan of your frosting recipe… i made a brownie mix and used the frosting. It tasted like it had too much cocoa so i add a little more sugar and butter but it still wasn’t anything above average. maybe the brownies would be good. I might give them a try some day.
Hey Mel. I’m going to make these next weekend per request for BIL’s 40th b-day. I’ll definitely need to double to 9×13. You say 5 min. less time than an 8×8 for the doubled recipe. I expected it to be 5 min more then check… could it really take less time than a single batch in an 8×8… worried I’ll have raw brownies. Thanks!
Katie – It seems strange but usually when I double brownie/cookie bar recipes and bake them in a larger pan the cooking time is shorter by just a few minutes. That may not be the case for all ovens but since it’s better to check early than have overbaked brownies, it’s always my recommendation. Just make sure the brownies are baked through before taking them out. Good luck!
Thanks! Making them tomorrow. Do you double the frosting too?
Katie – Yes, I double the frosting if I double the brownie layer.
Made these for team meeting today…YUM! Until now, I’ve not been a fan of frosted brownies except for mint brownies. New favorite!
Oh, and I substituted cocoa and extra butter for the unsweetened chocolate (3 Tbsp cocoa and 1 Tbsp butter for each ounce of unsweetened chocolate) and they were fabulous.
Is anyone else annoyed that unsweetened chocolate is now sold in 4-ounce packages instead of 8?
Mel, you are my go-to girl when it comes to recipes. Seriously. Thank you so much for all your great recipes and all the good detailed instructions. These are hands down the best brownies ever. The frosting is to die for. I kicked myself as I hit “search” on Google for a frosted brownie recipe because I thought I should have just gone straight here, but there you were on the results page and I knew there would be no “search.” And P.S. I spent $15 on 2 vanilla beans just to try your vanilla bean white chocolate mousse pie. Mmm.
I’m still waiting for the brownies to come out of the oven but I did already make the frosting recipe and will admit to tasting it. Oh My Gosh…best frosting recipe ever! I usually wing the frosting recipes and don’t measure but decided to follow your recipe exactly and am so glad I did…It is difficult to refrain from just eating all the frosting before the brownies are done! Thanks for the great recipe! 🙂
My daughter and I made these on a recent snow day from school. OH MY GOODNESS – these are delicious. Thank you for the recipe. This one is a keeper!
Mel, this is the second dessert of yours I have made. The first was Apple Dapple Cake and it was just as wonderful as you said it would be. Today I made these brownies with the frosting and sent them off to my daughter attending college in Michigan (brrr). I think they are the best brownies I have ever had. I have no idea how the frosting will hold up, but whether she and her friends eat it with the brownie or lick it off the container lid, they will be delighted. Well done!
Made these delicious brownies last night for a party. Everyone loved them! They melt in your mouth!!
thank you for this classic recipe! it needs absolutely no alterations! the only thing I did different was melt butter and chocolate in a steal bowl over hot water on the stove as we do not own a microwave. normally I dont even comments on recipes but this one I just had to!
I’ve been wanting to make these since you posted them. Now I’m pregnant and I NEED to make them 🙂 Although I don’t have any “unsweetened chopped chocolate”. Can I just use more semisweet chocolate chips? Or cocoa powder?
Kathryn – you could probably sub in semisweet chocolate but cut down on that sugar or else the brownies will be way too sweet. Good luck!
These are delicious! Thanks!
I can’t stop making these. They are so good and so, so easy. I look for excuses. Invited over for dinner? I should probably bring brownies. Friends coming over for football? I’ll make brownies. It’s Tuesday? Brownies.
Yum! These look fabulous! They are in the oven, I can hardly contain my excitement! !
Okay Mel, you are like a walking dictionary…… ethereal frosting. I had to look that up and that’s not the first time either. Could you please use language I can understand!!!!!! I love these brownies. Never knew I would get smarter reading your cooking blog and a better cook. Great bonus for me!
Oh my goodness, these are the best brownies ever! They are perfectly chewy, chocolatey and delicious. I used regular cocoa powder for the brownies, but I had some extra Dutch process cocoa on hand, so I used that for the frosting.
To ensure they looked pretty on the serving platter, I sliced off some of the edges. Those little edges make for a nice snack. Just sayin. 🙂
Hello! I’m wondering if you can leave the chocolate chips out of this recipe? I prefer chunk-free brownies. Does it matter? Thanks!
Megan – I’m sure that would work out just fine.
FYI: the link to artisan bread in this post takes you to BBQ chicken Salad instead.
These brownies were amazing! They are a HUGE hit at my office, but then again everything I make from your website is a hit. My son actually requested your Mini Meatloaves for his birthday dinner. 🙂
Got chocolate all over my face, brownies in my belly, happiness in my heart ! WOW ! What a dessert !
I am sorry to inform the world that I will never want to eat a frosted brownie. Frosting just gets in the way. I don’t eat syrup on my pancakes either…
Made it. Ate it. LOVED it. Thanks again. Super rich, in a good way. We counted wait until they chilled, but I love brownies that way too so next time (and there will be a next time) I’ll chill them. I doubled it and it worked well.
i believe that the frosting should be at least as thick as the brownie, so i approve of what you’ve done here. 🙂
Made these last night. HOLY delicious!!!
Thank you. Can’t wait to try these.
Random question… What are your favorite cookbooks? Recommendations? Go to books, you get the picture. (Besides your own compiled favorite recipe binders. )
Hi Bekah – I’ve addressed that here on the FAQ page.
I’ll tell you what you need next…. a good cinnamon buttermilk strueselish muffin recipe for baby shower brunches and teacher appreciation breakfasts.
All I have to say is THANK YOU!! I too was in shock after realizing you didn’t have a frosted brownie recipe. 🙂 I ended up making my own version for Valentine’s Day, but will certainly be referencing yours in the future–probably more near than needed for my waist line.
Last night I woke up suddenly at 2am remembering that at midnight I had put out the red velvet bars with cream cheese frosting (your recipe) to eat. I hurriedly ate two HUGE pieces and went straight back to bed. This morning I thought that I had better not try any more of the dessert recipes from your blog because they are ALL.SO.GOOD. and I end up telling my kids that they are not allowed to eat it, while I (secretly) eat it all up. And what do I find today? A delicious looking brownie that I’m only going to be (and already have started) obsessing over until it is made and sitting cozily in my tummy :).
exactly what I needed today! bless you!
hahaha love it…isn’t that crazy when “work” wakes you up…i was dreaming about top chef last night…the brownies look perfect.
Just posted my recipe for Cappuccino Brownies with Cappuccino Frosting.
http://www.ourjourneyoffaith.net/2013/02/cappuccino-brownies-with-cappuccino.html
Hope you give it a try, and let me know what you think.
Questions for you: Why line the baking dish with foil??? The original recipe for Cappuccino Brownies also called for lining the dish with foil; but I never understood the purpose behind it. Would love to hear your thoughts.
🙂 🙂 🙂
These look so delish and decadent, Mel! Perfect for indulging a little mid-week. Thanks for sharing.
They look yummy!
I made our Family Favorite Cappuccino Brownies with Cappuccino Frosting last week Oh.So.Good.
I’ll put the recipe on my blog,
Laurel
mama of 12
Bless you…Bless you!!
I don’t have one either! I gotta make this!
These look like THEE perfect brownie!!
Wow! Those look so indulgent 🙂 Great job, I’m thankful for all those long hours you put in!!
Are these fudge like or cake like brownies ? They look but I was just wondering.
If brownies weren’t good enough already, adding frosting makes them irresistible!
Love that thick layer of chocolate frosting! Can’t wait to try these!
It’s been two months I don’t sleep well. Not because of not having ZE recipe for a perfect chocolate frosted brownie, but because of my two months old son who thinks 3 AM is a great moment to stay awake, coo and smile at me ! I’m sure those brownies will keep me awake during day after a sleepless night though ! Thanks for helping me keeping my eyes opened… and these extra pounds of my pregnancy ! 😀
These look wonderful — I’m always looking for a new brownie recipe! I love your blog — glad I found it!
I was so looking for a brownie recipe the other day but did not have time to rummage through all my cookbooks. This looks great!
I’m such a chocolate lover and these look delicious!
I get startled by `crucial´ issues too. It´s a good thing we have food blogs, otherwise we´re just crazy people obsessed with food details. This looks gorgeous Mel!
My mother-in-Law makes this recipe and its now my go to frosting recipe. Its wonderful! Mel, I’m glad you found it, I was thinking about sending it to you.