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Homemade Chocolate Frosted Brownies photo

Chocolate Frosted Brownies

Indulge in the rich, gooey delight of Chocolate Frosted Brownies! A perfect blend of fudgy decadence topped with luscious chocolate frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 3/4 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted butter cut into cubes
  • 3 ounces Unsweetened chocolate finely chopped
  • 1/2 cup Granulated sugar
  • 1/2 cup Light brown sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Semisweet chocolate chips
For the Frosting:
  • 6 tablespoons Unsalted butter at room temperature
  • 1/4 cup Unsweetened cocoa powder
  • 1 1/2 cups Powdered sugar
  • 1 tablespoon Milk
  • 1/2 teaspoon Vanilla extract
  • 1/4 cup Heavy cream
  • 3 tablespoons Ovaltine chocolate malt powder

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 9x9-inch baking pan
  • Parchment paper
  • Double boiler or microwave-safe bowl
  • Cooling rack

Method
 

Baking Instructions:
  1. Preheat your oven to 350°F (175°C). Line your 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. In a double boiler or microwave-safe bowl, combine the unsalted butter (1/2 cup) and unsweetened chocolate (3 ounces). Heat gently until melted and smooth, stirring frequently to prevent burning. Allow it to cool slightly.
  3. In a medium bowl, whisk together the all-purpose flour (3/4 cup), baking powder (1 teaspoon), and salt (1/2 teaspoon). Set aside.
  4. In a large mixing bowl, combine granulated sugar (1/2 cup) and light brown sugar (1/2 cup). Add the melted chocolate mixture and mix until well combined. Next, add the eggs (2) and egg yolk, whisking until smooth. Stir in the vanilla extract (1 teaspoon).
  5. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined. Be careful not to overmix. Fold in the semisweet chocolate chips (1/2 cup).
  6. Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
  7. While the brownies are cooling, make the chocolate frosting. In a mixing bowl, beat the unsalted butter (6 tablespoons) until creamy. Gradually add the unsweetened cocoa powder (1/4 cup), powdered sugar (1 1/2 cups), milk (1 tablespoon), vanilla extract (1/2 teaspoon), and heavy cream (1/4 cup). Mix until fluffy and smooth. Stir in the Ovaltine chocolate malt powder (3 tablespoons) for that extra flavor kick.
  8. Once the brownies are completely cooled, lift them out of the pan using the parchment overhang. Place them on a cooling rack or a serving plate. Spread the chocolate frosting evenly over the top, using a spatula to create a smooth finish.
  9. Cut the brownies into squares and serve. Enjoy the rich chocolate flavor and the delightfully fudgy texture!

Notes

  • For the fudgiest brownies, do not overbake. They should be soft in the center.
  • Let the brownies cool completely before frosting for the best texture.
  • Experiment with different types of chocolate chips, such as dark or white chocolate.
  • Store leftovers in an airtight container to maintain freshness.