Frosted Dream Brownies
There are fudgy brownies, then there are soft, chewy, and dense Frosted Brownies! The fudginess of the brownies is boosted by the BEST rich, creamy chocolate brownie frosting!
Servings: 18 brownies
Ingredients
Brownies
- 1 cup salted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 1 1/2 cups walnuts roughly chopped (optional)
- 2 teaspoons vanilla extract
Frosting
- 1/2 cup salted butter softened
- 1/3 cup heavy cream or evaporated milk
- 1 2/3 cups powdered sugar
- 1/3 cup natural unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch pan with baking spray or line with a parchment paper sling.
- In a large bowl, beat the butter and sugar together until creamy and smooth. Add the eggs and vanilla, mixing well until combined.1 cup salted butter, 2 cups granulated sugar, 4 large eggs, 2 teaspoons vanilla extract
- Stir in the flour, cocoa powder, and walnuts, if using. Pour into the prepared pan, then bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean with just a few crumbs. Let cool.1 1/2 cups all-purpose flour, 1/2 cup natural unsweetened cocoa powder, 1 1/2 cups walnuts
- While the brownies cool, make the frosting by combining the softened butter with the powdered sugar and cocoa powder. Beat with an electric mixer for 1 to 2 minutes until they start to combine, then add the heavy cream and vanilla extract and beat until creamy and light.1/2 cup salted butter, 1/3 cup heavy cream, 1 2/3 cups powdered sugar, 1/3 cup natural unsweetened cocoa powder, 1 teaspoon pure vanilla extract
- Frost the cooled brownies with the chocolate frosting, then slice into 18 squares and serve.
Notes
- Storage: Keep the brownies covered in plastic wrap on in an airtight container on the counter for up to 5 days.
- Freezing: These freeze well! I recommend transferring them to a baking sheet lined with parchment paper so the individual brownies aren't touching. Freeze for 2-3 hours until firm, then you can transfer them to an airtight, freezer-safe container for longer term storage. Freeze for 2-3 months. Thaw on the counter for a few hours before serving.
- Cocoa Powder: I usually make these with regular unsweetened Hershey's cocoa powder because it's easily available to most home bakers. But I also like Ghiradelli and Rodelle brands.
- This recipe is on page 280 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 407kcal | Carbohydrates: 45g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 152mg | Potassium: 138mg | Fiber: 2g | Sugar: 34g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
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