The Best Homemade Frosted Brownies You’ll Ever Make
There are brownies, and then there are these brownies. Rich, fudgy, and blanketed in a smooth, glossy chocolate frosting, these homemade frosted brownies are the kind of treat that disappears from the pan before you can even cut them all. Once you make them once, you’ll understand why so many home bakers double the recipe and bake them in a 9×13 pan — because a smaller batch simply never lasts long enough.
Whether you’re bringing something to a potluck, baking for a bake sale, or just satisfying a serious chocolate craving at home, this is the recipe that will earn you endless compliments. It’s straightforward, uses pantry staples, and the result is absolutely unforgettable.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Chocolate Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar, sifted
- 1/3 cup whole milk (plus more as needed)
- 1 teaspoon pure vanilla extract
- Pinch of salt
Method
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan (or a 9×13-inch pan if doubling the recipe) and line it with parchment paper for easy removal.
- In a medium saucepan over low heat, melt the butter completely. Remove from heat and stir in the granulated sugar until well combined.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Sift in the flour, cocoa powder, baking powder, and salt. Gently fold everything together until just combined — do not overmix.
- Pour the batter into your prepared pan and spread it into an even layer.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Be careful not to overbake — the secret to fudgy brownies is pulling them out at the right moment.
- Allow the brownies to cool completely in the pan before frosting. This step is important — frosting warm brownies will cause the frosting to melt and slide off.
- To make the frosting, beat the softened butter in a large bowl until fluffy. Add the cocoa powder and mix until smooth. Gradually add the powdered sugar, alternating with the milk, and beat until you reach a silky, spreadable consistency. Mix in the vanilla and a pinch of salt.
- Spread the frosting generously over the cooled brownies in an even layer. For that gorgeous glossy finish, smooth the top with an offset spatula or the back of a spoon.
- Cut into squares and serve. Store any leftovers in an airtight container at room temperature for up to 4 days — though they rarely last that long!
Tips for Perfect Frosted Brownies
For the fudgiest texture, use room temperature eggs and avoid overmixing the batter once the flour is added. If you’re doubling the recipe for a 9×13 pan, add about 5 to 10 extra minutes to the baking time and check for doneness with a toothpick. Want an even richer frosting? Swap the milk for heavy cream. These brownies also freeze beautifully — just wrap individual squares in plastic wrap and store them in a freezer-safe bag for up to 3 months.
