Best Frosted Brownie Recipe

There are a million recipes for brownies out there and I don’t take it lightly when I say that this is the very best frosted brownie recipe!  To make it clear just how good these are you just need to know that I begged and harassed my dear friend for years to get a copy of the recipe.  I have had the recipe for just 1 month and have made 7 batches in order to perfect the recipe and technique.  You can thank me, as my thighs and behind certainly do not. 

Ingredients: 1 cup butter, 6 heaping tablespoons unsweetened cocoa, 2 cups sugar, 1 tsp vanilla, 4 Eggs, 1 ¾ cup flour (add 2 tablespoons extra for high altitude), 1 teaspoon salt, ½- ¾ cups chopped walnuts or pecans.

Step 1- In a large skillet or sauce pan, over medium heat, melt 1 cup of butter.

 Step 2- Remove skillet from heat and whisk in unsweetened cocoa powder until smooth.

Step 3- Stir in salt and vanilla.

Step 4- Add sugar and mix briefly.

Step 5-  Crack eggs into a small bowl, add ½ cup batter mixture to eggs and beat together.

Step 6- Add eggs mixture back into the skillet and quickly mix until combined but do not over-mix.

Step 7- Add flour and nuts and give it a quick stir, again using caution not to over-mix.

Step 8- Prepare a 8½ X 11 inch baking pan with a non-stick spray and spread batter into pan.  You can use a 9X9 inch pan for thicker brownies.  Increase baking time by 5 minutes if you choose this option.

Step 9- Bake brownies at 350° for 18-22 minutes and let them cool for 1 hour.

Step 10- Frost the brownies (See recipe below) cut into squares and serve. Keep covered to store up to 3 days.

My dad always says,  “there’s just one thing I can’t resist” 

“…temptation” 

I’d say this is definitely that!

Print Recipe

Best Frosted Brownie Recipe

The perfect brownie with a just right consistency to support the frosting, and stay in perfectly cut squares.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 24

Author: Cindee

Ingredients

• 1 cup butter
• 6 heaping tablespoons unsweetened cocoa
• 2 cups sugar
• 1 tsp vanilla
• 4 Eggs
• 1 ¾ cup flour add 2 tablespoons extra for high altitude
• 1 teaspoon salt
• ½- ¾ cups chopped walnuts or pecans

Frosting

• 1 stick room temperature butter
• 5 tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon almond or vanilla extract
• 3 tablespoons milk
• 3 to 4 cups powdered sugar

Instructions

• In a large skillet or sauce pan, over medium heat, melt 1 cup of butter
• Remove skillet from heat and whisk in unsweetened cocoa powder until smooth
• Stir in salt and vanilla
• Add sugar and mix briefly
• Crack eggs into a small bowl, add ½ cup batter mixture to eggs and beat together
• Add eggs mixture back into the skillet and quickly mix until combined but do not over-mix
• Add flour and nuts and give it a quick stir, again using caution not to over-mix
• Prepare a 8½X11 inch baking pan with a non-stick spray and spread batter into pan. You can use a 9X9 inch pan for thicker brownies. Increase baking time by 5 minutes if you choose this option.
• Bake brownies at 350° for 18-22 minutes and let them cool for 1 hour
• Frost the brownies (See recipe below) cut into squares and serve. Keep covered to store up to 3 days

Frosting

• Cream together the butter and unsweetened cocoa powder until smooth.
• Add extract and salt and blend until smooth.
• Alternate milk and powdered sugar until you have a good consistency.

Notes

Adapted from Brenda Brundage's Brownies