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Frosted Brownies Recipe

posted by Liz Berg on March 8, 2026 (updated 4/16/26)

A high buttercream to brownie ratio makes this Frosted Brownies Recipe totally irresistible!! Chocolate on chocolate always wins out. Topping these brownies with a Chocolate Buttercream Frosting pushed them over the top!

When I had 3 wee ones underfoot, I’d frequently pull out a box of brownie mix with frosting and whip up a quick, sweet treat. As they grew and scurried off to school each morning, I started experimenting with a few homemade brownie recipes. Adding a Chocolate Buttercream Recipe to these easy homemade brownies made for a happy family!

Frosted Brownies Recipe stacked on a small white plate.

Table of Contents hide

1 Why You Must Make

2 Brownie Ingredients

3 Frosting Ingredients

4 Ingredient Notes

5 Expert Tips:

6 How to Make

7 Frequently Asked Questions

8 You May Also Like:

9 Frosted Brownies Recipe

Why You Must Make

Time after time, my family would lodge the same complaint. According to them, my scratch brownies rated well below the prepackaged version, cardboardy texture and all. And, heaven forbid, I’d make a batch of brownies without frosting them! Blasphemy.

These frosted brownies are WAY better than brownies made from a box. Even my family has come to this conclusion!
A thick layer of this brownie frosting recipe pushes these over the top! Real butter makes it super creamy.
They’re great to bring to picnics and potlucks! You’ll get rave reviews and recipe requests.

Brownie Ingredients

Frosted Brownies Ingredients with labels on a sheet pan with labels.

Frosting Ingredients

Ingredient Notes

Kitchen Staples – Sugar, Flour, Salt, Milk
Butter – I used salted, as a touch of salt is a flavor enhancer and won’t make the frosting or brownies taste salty. Use melted butter for the brownies, room temperature for the frosting.
Eggs – Use large eggs. Have them at room temperature for easier incorporation.
Vanilla Extract (affiliate link) – Never use artificially flavored vanilla. Look for “real or pure vanilla extract” on the label. I prefer the Nielsen-Massey brand.
Cocoa Powder – Regular cocoa. Hershey’s or Ghiradelli will work well.
Baking Powder (affiliate link) – Unlike baking soda, baking powder usually expires before you use it all. Check the expiration date on the can. You can also test by putting a spoonful into a glass of hot water. If it’s still potent, it will bubble vigorously.
Powder Sugar – Sifting will make a smoother frosting, but it is not crucial unless you’re making it for a special occasion.

Expert Tips:

Have your eggs at room temperature for easier incorporation into the brownie batter.
PRO-Tip: Check the potency of your baking powder. Baking powder isn’t used as frequently as baking soda, and it has a much shorter shelf life than baking soda. See above on how to test it.
PRO-Tip: Sift your cocoa powder and powdered sugar for the smoothest frosting.
Use real vanilla extract. If your bottle says artificially flavored, the brownies won’t taste as good!
To check if your brownies are done, use a toothpick and check a few spots. If there is no batter or moist crumbs when you pull the toothpick out, the brownies are done.

How to Make

Line pan with non-stick foil. Set aside.

Frequently Asked Questions

How Should Brownies Be Stored?

Store your brownies at room temperature in an airtight container for up to 3 days.

Can This Frosted Brownies Recipe Be Frozen?

Yes, frosted brownies freeze beautifully. Freeze the cut brownies briefly on a tray or baking sheet first, so the frosting hardens, then place them in an airtight, freezer-safe container. PRO-Tip: Use waxed or parchment paper between the layers to prevent the brownies from sticking together.
Defrost in the refrigerator overnight. They should retain their quality for up to 3 months in the freezer.

What Makes Brownies Dry?

PRO-Tip: Overbaking is the most common cause of dry brownies. The trouble with brownies is that the same toothpick test for testing cakes and muffins isn’t reliable with brownies. I like to check when the aroma of baked brownies emanates from the oven, and insert a toothpick into the middle of the pan. If there is batter on the toothpick after it’s removed, the brownies aren’t done. Moist crumbs are OK, though.
Also, note that all ovens bake differently. Yours may run hot and your brownies could overbake even following the suggested baking times. It’s worth investing in an oven thermometer if your oven seems to run hot or cold.

What Makes Brownies Fudgy?

Fudginess is dependent on the fat to flour ratio. PRO-Tip: More fat, whether it be oil or butter, than flour makes for a fudgy brownie. These actually have ½ cup butter and ½ cup flour, so you be the judge. They’re definitely not what I’d call cakey.

How Do You Pack Up Brownies for a Picnic or Potluck?

If you chill your brownies before cutting, they’ll slice more cleanly. And when they’re cold, the frosting is firm, and they’re easy to stack in a container. Just put a sheet of wax or parchment paper between the layers. When you arrive at your destination, you can place them on a serving plate and let them come to room temperature before serving, so they aren’t rock hard.

Overhead view of frosted brownies lined up on a narrow white tray.

Unsolicited review from my chocoholic husband: “These are really, really good.” “Why don’t you pick up the ingredients to make those brownies again?”