Frosted Dream Brownies

4.84 from 12 votes

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!

Prep Time20

Cook Time30

Additional Time1

Total Time1 50

Course: Brownies and bars

Cuisine: American

Servings: brownies

Calories: 407kcal

Author: Amy Nash

Ingredients

Brownies

1 cup salted butter, softened
2 cups granulated sugar
4 large eggs
1 ½ cups all-purpose flour
½ cup natural unsweetened cocoa powder
1 ½ cups walnuts, roughly chopped (optional)
2 teaspoons vanilla extract

Frosting

½ cup salted butter, softened
⅓ cup heavy cream or evaporated milk
1 ⅔ cups powdered sugar
⅓ 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.
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.
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.
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.

Nutrition