Best Chocolate Frosted Brownies
These homemade chocolate frosted brownies are super simple to make and come together in less than an hour!
Servings: 24 brownies
Calories: 249kcal
Equipment
- Electric mixer recommended
- Half Sheet Pan 18"x13"
- Frosting Knife
Ingredients
For The Brownies
- 2 cups granulated sugar
- 1 cup butter softened
- 2 tablespoon pure vanilla extract
- ½ cup cocoa powder
- 4 eggs
- 1½ cups all-purpose flour
- ½ teaspoon salt
For The Frosting
- 2½ cups powdered sugar
- ½ cup butter softened
- ⅓ cup cocoa powder
- ½ teaspoon pure vanilla extract
- ⅓ cup evaporated milk
Instructions
Make The Brownies
- In a large bowl, mix together the sugar, butter, vanilla, and cocoa powder. Beat in the eggs one at a time.
- With the mixer on low speed, add in the flour and salt. Mix until fully combined, scraping the sides down as needed.
- Preheat the oven to 350°F and grease an 18×13-inch sheet pan. Pour the batter into the pan and bake for 20-25 minutes. Let the brownies cool completely before frosting.
Make The Frosting
- In a medium bowl, mix together the powdered sugar, softened butter, and cocoa powder. The mixture may be dry, but it will come together once the liquid is added.
- Add the evaporated milk and vanilla extract. Beat until the frosting is smooth.
Frost & Serve
- Once the brownies are completely cooled, add a thick, even layer of frosting on top. Slice into squares and serve.
Notes
- Let the butter and eggs come to room temperature beforehand for a smooth and even batter. Here are some quick ways to soften butter if you're in a hurry!
- You can substitute all-purpose flour with finely ground whole wheat flour.
- Check for doneness with a toothpick—if it comes out clean or with a few moist crumbs, the brownies are done. Start checking around 20 minutes to avoid overbaking.
- If your powdered sugar is lumpy, sift it first to avoid lumps in the frosting.
- Let the brownies cool completely before frosting. Otherwise, the frosting will melt.
