This frosted brownie recipe is the most decadent way to enjoy chocolate. An intense, fudgy brownie is topped with creamy, rich chocolate buttercream.
When I first set about planning for these frosted brownies, I was on the fence. Does an already richly chocolatey, fudgy brownie need more frosting on top?
Well, I did a few tests and it turns out that a frosted brownie is a thing of WONDER. The cool, creamy smoothness of chocolate buttercream can indeed pair beautifully with the dense yet melt-in-the-mouth chocolate brownie and I am converted!
To make this frosted brownie recipe, you'll start by melting dark (bittersweet) chocolate with butter and then adding sugar, eggs, vanilla and flour. You'll then fold in chocolate chips to really up that serious chocolate hit!
With the batter made, you'll pour into a lined tin, bake, cool, and then place in the fridge to chill and firm up overnight.
And when you're ready for the brownie frosting, it couldn't be simpler! You'll just measure icing sugar (powdered sugar), cocoa powder, butter and a splash of milk into a bowl and whisk until smooth, light and creamy.
You'll then be ready to spread the frosting all over the brownies - I like to spread in it attractive swirls and peaks, but you can do a neater job if you prefer!
And with that, you'll be ready to slice, serve and enjoy your amazing frosted brownies!
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the brownies
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) salted butter cubed
- 450 white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
- 300 g (10.6 oz) dark chocolate chips (bittersweet)
For the frosting
- 265 g (9.3 oz) icing sugar (powdered sugar)
- 65 g (2.3 oz) cocoa powder (dutch processed)
- 100 g (3.5 oz) salted butter room temperature, cubed
- 1 tbsp whole milk
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
Make the brownies
Preheat the oven to 180C/350F (160C/320F fan).
Grease and line your tin.
Put the dark chocolate and butter in a large microwave safe bowl.
Microwave in 30 second bursts, stirring between each burst, until melted. Avoid overcooking as this can negatively affect the chocolate.
Add the caster sugar.
Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.
Add the eggs and vanilla.
Stir with the whisk again.
Put the flour through a sieve into the bowl.
Stir to combine.
Add the chocolate chips.
Fold in.
Pour the brownie batter into your prepared tin and level off.
Bake for 30-40 minutes. You can test if it's baked by pushing a skewer into the centre. If just right, you'll see sticky crumbs.
Place the brownie in its tin on a wire rack to cool completely, then chill overnight to get them nice and firm.
Make the frosting
Sift the icing sugar and cocoa powder into a bowl.
Add cubed butter and 2 teaspoon of milk.
Whisk slowly until it starts to clump, then speed up and whip until the frosting is light and creamy. If it seems too thick, you can whisk in more milk, a few drops at a time.
Frost the brownie
Lift the chilled brownie out of its tray and remove the paper. Place on a cutting board.
Trim the edges with a long, sharp knife if you'd like really neat squares (the offcuts are a perfect chef's treat!)
Spread the chocolate frosting thickly onto the chilled brownies.
Cut into 12 equally sized squares in a 3x4 pattern with a sharp knife, wiping between cuts.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this frosted brownie recipe
Frosted Brownie Recipe
Ingredients
For the brownies
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) salted butter cubed
- 450 white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
- 300 g (10.6 oz) dark chocolate chips (bittersweet)
For the frosting
- 265 g (9.3 oz) icing sugar (powdered sugar)
- 65 g (2.3 oz) cocoa powder (dutch processed)
- 100 g (3.5 oz) salted butter room temperature, cubed
- 1 tbsp whole milk
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
Make the brownies
- Preheat the oven to 180C/350F (160C/320F fan).
- Grease and line your tin.
- Put the dark chocolate and butter in a large microwave safe bowl. Microwave in 30 second bursts, stirring between each burst, until melted. Avoid overcooking as this can negatively affect the chocolate.
- Add the caster sugar. Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.
- Add the eggs and vanilla. Stir with the whisk again.
- Put the flour through a sieve into the bowl. Stir to combine.
- Add the chocolate chips and fold in.
- Pour the brownie batter into your prepared tin and level off.
- Bake for 30-40 minutes. You can test if it's baked by pushing a skewer into the centre. If just right, you'll see sticky crumbs.
- Place the brownie in its tin on a wire rack to cool completely, then chill overnight to get them nice and firm.
Make the frosting
- Sift the icing sugar and cocoa powder into a bowl.
- Add cubed butter and 2 teaspoon of milk.
- Whisk slowly until it starts to clump, then speed up and whip until the frosting is light and creamy. If it seems too thick, you can whisk in more milk, a few drops at a time.
Frost the brownie
- Lift the chilled brownie out of its tray and remove the paper. Place on a cutting board.
- Trim the edges with a long, sharp knife if you'd like really neat squares (the offcuts are a perfect chef's treat!)
- Spread the chocolate frosting thickly onto the chilled brownies.
- Cut into 12 equally sized squares in a 3x4 pattern with a sharp knife, wiping between cuts.
Nutrition
More brownie recipes to try!
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
Leave a Reply