Frosted Brownies – These cake-like brownies are topped with a gloriously rich chocolate frosting. This recipe was given to me by a dear friend, Diane. On a Saturday afternoon recently, I made a batch for my family, and they loved them! In place of the nuts, I used an equal amount of dark chocolate chips, at the request of the younger eaters in my clan. They have a cake-like texture, and the frosting made them a real homemade treat.
This is what Diane says:
“I love finding ways of saying “Thank you” for the good things people do versus always looking at or, always noticing the bad. These brownies are a great, quick and easy way of saying “Thank You” not to mention, they taste great too! I made these recently for our Produce Manager at our local grocery store. When he found out deer had destroyed our garden, he offered to pick up fresh vegetables for us at his cost. How nice is that? Hope you enjoy!”
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 cup [2 sticks] butter, softened
- ½ cup unsweetened cocoa powder, dark or regular [I used dark]
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 4 large eggs
- 3 tsp pure vanilla
- 1 cup walnuts or chocolate chips
- Chocolate Frosting:
- ¼ cup [4 Tbsp] butter, softened
- ¼ cup unsweetened cocoa powder, dark or regular [I used dark]
- ¼ cup evaporated milk or heavy cream [use more as needed]
- 3 cups powdered sugar
- dash of salt
- To make the batter: Preheat oven to 350°F. Grease and flour a 9 x 13-inch baking pan.
- Sift together flour and salt and set aside.
- In a large mixing bowl, cream together the softened butter and unsweetened cocoa powder. [Tip: I used dark cocoa] Stop to scrape down the sides of bowl as needed.
- Add both sugars to the creamed cocoa/butter mixture. Mix well. This will be pretty thick, again scrape the bowl as needed.
- Add the eggs alternately with the flour; mixing well after each addition. Stop and scrape the bowl as needed.
- Add vanilla. Stir in nuts or chocolate chips by hand.
- Using a spatula, spread evenly into the prepared pan. Bake for 25 to 30 minutes. Start checking at 25 minutes looking for moist crumbs on a toothpick inserted into the center. The brownies will look dry on top, not wet. [Tip: Slightly under baking brownies, makes for a more moist result.] Remove from the oven; cool completely before frosting.
- To make the frosting: Use a mixer to beat all of the ingredients together until creamy and fully combined. Spread evenly over cooled brownies.