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Frosted Brownies

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 Brownies 

Old Fashioned Frosted Brownies Recipe

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.


Frosted Brownies

How to Make the Best Frosted Brownies Recipe

Anytime there’s a need for handheld desserts, brownies are a stellar option. Regardless of the other snacks on the table people tend to gravitate to the sweets that remind them of childhood . Brownies will be just the ticket.

  • Ingredients you’ll need to make homemade Frosted Brownies: All purpose flour, salt, baking powder, unsweetened coco powder, granulated sugar, light brown sugar, butter, large eggs, vanilla extract, chocolate chips and walnuts or pecans. You can also swap out more chocolate chips for the nuts in this recipe.
  • For the Chocolate Frosting you’ll need: Powdered sugar, butter, cocoa powder, evaporated milk or heavy cream and a dash of salt. You can also add a splash of vanilla or almond extract to expand the flavor.
  • I’m a seasoned baker and I almost always use a whisk to sift together dry ingredients for making cakes, biscuits, crumb toppings, cobbler and in this recipe for scratch made brownies. It works like a charm.
  • The biggest mistake you can make when baking brownies is to overbake them. Test the center with a toothpick looking for moist crumbs. Once you see this, remove them from the oven.
  • Cool the brownies in the pan on a cooling rack to allow air to circulate all around the pan.
  • The brownies should be completely cooled before you top with the chocolate frosting.
  • Store leftover frosted brownies in an airtight container at room temperature or chilled for up to 3 days.

Frosted Brownies

More Southern Style Brownie Recipes to Make

There’s no wrong time or occasion when it wouldn’t be a good idea to serve brownies. For more brownie baking inspiration, checkout these recipes:


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!”

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Frosted Brownies

Prep Time15 minutes
Cook Time30 minutes
Cooling time2 hours
Total Time2 hours 45 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: easy-brownie-recipes, frosted-brownies
Servings: 16 brownies
Calories: 518kcal
Author: Melissa Sperka


  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup butter softened
  • 1/2 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:
  • 1/4 cup butter softened
  • 1/4 cup unsweetened cocoa powder dark or regular [I used dark]
  • 1/4 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.


The day I made these brownies, I used 1 cup of dark chocolate chips in the batter. I melted the remaining chocolate chips {from a 12 oz bag} and added it to the frosting to make it extra "chocolatey."]


Serving: 1serving | Calories: 518kcal | Carbohydrates: 70g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 190mg | Potassium: 226mg | Fiber: 3g | Sugar: 53g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Great post Melissa. I haven’t made the brownies yet but have made the frosting and it’s rich and decadent. Love your idea of adding the melties to it. Nothing, in my opinion can ever have enough chocolate!

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