click the stars to rate!
Chocolate Frosted Brownies
Yield: 16 brownies
These chocolate frosted brownies are thick, rich, fudgy, and topped with a creamy chocolate buttercream frosting. They come together easily, use basic pantry ingredients, and bake up into the perfect treat for chocolate lovers. Great for parties, bake sales, or whenever you’re craving something indulgent.
Ingredients
Chocolate Brownies
- 1 cup (125 g) all-purpose flour
- ⅔ cup (57 g) dark cocoa or dutch-process cocoa powder
- 1 tsp (1 tsp) instant espresso powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (170 g) unsalted butter
- 1 cup (220 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- ¼ cup (60 ml) vegetable oil
- 2 tsp (2 tsp) vanilla extract
Chocolate Buttercream Frosting
- ¾ cup (170 g) unsalted butter (room temperature)
- 1 ¾ cups (210 g) powdered sugar
- ⅓ cup (29 g) dark cocoa or dutch-process cocoa powder
- 3 tbsp (45 ml) heavy cream (room temperature)
- 1 ½ tsp (1 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
Instructions
Chocolate Brownies
- Preheat the oven to 350℉ (177℃). Prepare an 8x8 inch baking pan with nonstick cooking spray and parchment paper. Cut the parchment paper so that it extends up past the sides of the pan.
- In a mixing bowl, whisk together the all-purpose flour, dark or dutch-process cocoa powder, instant espresso powder, and salt. Set aside.
- In a microwave-safe bowl, combine the unsalted butter and light brown sugar. Heat the mixture in the microwave for 90 seconds until the butter is fully melted. Whisk the melted butter and brown sugar together until combined and smooth. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric hand mixer, whip the granulated sugar and eggs on medium-high speed for 2 to 3 minutes until light and pale in color. The mixture should double in size and become a pale yellow.
- While mixing on low speed, very slowly pour the melted butter/brown sugar mixture into the egg mixture. Once all the butter/brown sugar mixture is added, add in the vegetable oil and vanilla extract and mix on low speed until combined.
- Add in the flour/cocoa mixture and mix on low speed until the brownie batter comes together. Do not overmix the batter. Scrape the sides and bottom of the bowl to ensure all the ingredients are well combined.
- Pour the brownie batter into the prepared baking pan and spread the batter evenly with an offset spatula.
- Bake the brownies for approximately 30 to 34 minutes until the center of the brownies is set. Start checking around 30 minutes. To check for doneness, insert a toothpick into the center of the brownies. The toothpick should come out with moist crumbs, not wet brownie batter. If there is wet brownie batter, bake for a few more minutes. Remove the baked brownies from the oven and cool to room temperature.
Chocolate Buttercream Frosting
- While the brownies are cooling, make the chocolate buttercream frosting. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light, pale, and creamy.
- Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and the dark cocoa powder and continue to mix on low speed until fully incorporated.
- Add the heavy cream, vanilla extract and salt and mix on low speed until combined. Scrape the bottom and sides of the bowl occasionally to ensure the frosting is well mixed.
- Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
- Optional: To smooth out the buttercream and remove any air bubbles, heat ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix on low speed until the buttercream is super smooth and creamy.
Frosting the Brownies
- Once the brownies have cooled completely, use an offset spatula to spread the chocolate buttercream frosting on the top of the brownies.
- To easily and cleanly cut the brownies, chill the frosted brownies for 1 hour before cutting. Lift up on the parchment paper to remove the frosted brownies from the baking pan. Run the blade of a sharp, straight-edge knife under hot water and wipe it dry before making the cuts. Clean your knife in between cuts and repeat the process until the brownies are cut into squares.
Notes
Storing & Serving:
- Room temperature: Store the brownies in an airtight container at room temperature for 2 to 3 days.
- Refrigerator: Store the brownies in an airtight container in the refrigerator for 3 to 4 days. Serve at room temperature for the best taste and texture.
- Freezer: Store the brownies in an airtight container in the freezer for up to 3 months. Serve at room temperature for the best taste and texture.
Nutrition
Serving: 1brownie | Calories: 371kcal | Carbohydrates: 42g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 125mg | Potassium: 128mg | Fiber: 2g | Sugar: 33g | Vitamin A: 603IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 1mg
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!