These homemade Frosted Brownies are topped with a gloriously rich chocolate frosting. The cake-like texture is the perfect match for the creamy chocolate frosting. Pack them up and take to your next potluck party and watch them disappear.
Frosted Thank You Brownies
Brownies are the dessert equivalent of comfort food. Whether they're classic chocolate brownies or butterscotch brownies, they're always well received by dessert fans. This brownies 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. For those moments you may want to shake things up, checkout this recipe for white chocolate blondies from Deliciously Sprinkled.
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!"
Other Brownie Recipes to Add to the Menu
There's no wrong time to serve brownies. For more brownie baking inspiration, checkout these recipes:
- Ultimate Fudge Brownies
- Best ever Reese's Brownies
- Almond Fudge Brownie Pie delicious with a scoop of ice cream
- Brownie Bark from Sugar Spun Run
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Helpful Kitchen Items:
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 cup butter softened
- ½ cup unsweetened cocoa powder dark or regular [I used dark]
- 3 tsp pure vanilla
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 4 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup walnuts
- Chocolate Frosting:
- ¼ cup 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
- 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 separate large mixing bowl, cream together butter, cocoa powder and vanilla. Stop to scrape down the sides of bowl, as needed.
- Add both sugars to the creamed butter mixture. Beat until blended.
- Add eggs one at a time beating well after each addition. Gradually add dry ingredients, mixing well after each addition. Stop and scrape the bowl, as needed. Stir in chocolate chips and nuts by hand. (May omit nuts if desired)
- Spread evenly into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center shows moist crumbs. [Tip: Slightly under baking brownies, makes for a more moist result.] Remove from the oven and cool completely before frosting.
- To make the frosting: Use an electric mixer to beat together butter, milk and cocoa powder. Gradually add sugar and pinch of salt. Once all is added, adjust creaminess adding more milk as needed until it reaches spreading consistency. Spread evenly over cooled brownies.