Best Ever Brownies with Frosting
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These rich and fudge-like brownies are best when slightly under baked and are totally irresistible and mouthwatering. Get ready to have the best brownie of your life!
This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
Homemade brownies are totally worth the little bit of extra time to make compared to box brownie mix. You most likely will have the ingredients on hand in your pantry and can whip these up in the evening or for a party!
After you try these brownies, check out my Pumpkin Brownies, Black Bean & Avocado Brownies, and Peppermint Brownies for more chocolatey goodness! Or if you just need a small batch of brownies, this recipe is perfect for you!
Brownies aren’t complete without a homemade buttercream frosting either!
I purchased all of my ingredients for this recipe at my local Sprouts. Sprouts always has a fantastic selection, is affordable and has the natural products I love to shop for.
Ingredients needed to make this recipe for chocolate brownies
(For the full recipe, scroll down to the recipe card below)
- Cocoa Powder: I recommend using the unsweetened cocoa powder for best results.
- Cane Sugar
- Brown sugar
- Vegetable oil
- Butter
- Eggs
- Flour
- Vanilla Extract
- Chocolate Chips
- Salt
- Espresso Powder (optional)
For the frosting you will need:
- Butter
- Confectioners sugar
- Heavy Whipping Cream
- Vanilla Extract
- Salt
How to make this recipe for chocolate brownies
(For the full recipe, scroll down to the recipe card below)
- Preheat oven to 350° F. Spray an 8×8 inch baking dish with non stick baking spray and set aside. In a microwave safe bowl, melt the chocolate and butter in 30 second increments, stirring in between, until fully melted.
- Pour this melted chocolate/butter mixture into a larger bowl and add in the cocoa powder, espresso powder (optional) and salt. Stir.
- Add in both white and brown sugars and stir again.
- Whisk in your eggs next, one at a time. Then whisk in vanilla extract and oil.
- Fold in the flour and remaining chocolate chips and mix very well.
- Pour into your prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- For the frosting: beat the butter, vanilla, and salt on medium speed until creamy. Add in the sugar 1 cup at a time and beat on low speed. Once fully incorporated, beat in the heavy cream on high speed for 2 minutes.
- Don’t frost until the brownies have completely cooled. Frost, cut into squares and enjoy!
What kind of chocolate chips should I use?
I use milk chocolate chips but you can use semi-sweet or dark chocolate chips if you prefer!
Should I use a metal or glass pan?
Well, either. But…clear glass absorbs heat making it ideal for crisp-crusted pies but much less so for brownies, bar cookies, quick breads, and fruit crisps, which can easily become burnt. If you only have a glass pan, reduce your oven temperature by 25°F and bake for the same duration. Aluminum and nonstick pans are generally best for brownies.
Can I add nuts to these brownies?
Of course! I recommend finely chopping them. Walnuts or pecans work, and use 1/2 cup.
These Best Ever Brownies are…
- Perfectly chewy
- Best made when slightly under baked
- So good that you’ll never want to make boxed brownies again
- Simple to make
- Double chocolate-y
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Best Ever Brownies with Frosting
Ingredients
For the brownies:
- 1 1/4 cups chocolate chips, divided (1/2 cup gets melted, 3/4 cup gets mixed into the batter with the flour)
- 12 Tbsp. butter, unsalted ( 1 1/2 sticks)
- 3/4 cup cocoa powder, unsweetened
- 1 1/2 tsp. espresso powder (optional)
- 1/2 tsp. salt
- 3/4 cup granulated cane sugar
- 3/4 cup dark brown sugar, packed
- 3 large eggs
- 2 Tbsp. vegetable oil (or coconut oil)
- 1 tsp. vanilla extract
- 3/4 cup flour
For the buttercream frosting
- 8 Tbsp. butter, softened
- 3-4 cups confectioners sugar
- 2-3 Tbsp. heavy whipping cream
- 1 tsp. vanilla extract
- pinch of salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 350° F. Spray an 8×8 inch baking dish with non stick baking spray and set aside.
- In a microwave safe bowl, melt the chocolate and butter in 30 second increments, stirring in between, until fully melted.1 1/4 cups chocolate chips, divided (1/2 cup gets melted, 3/4 cup gets mixed into the batter with the flour), 12 Tbsp. butter, unsalted ( 1 1/2 sticks)
- Pour this melted chocolate/butter mixture into a larger bowl and add in the cocoa powder, espresso powder (optional) and salt. Stir.3/4 cup cocoa powder, unsweetened, 1 1/2 tsp. espresso powder (optional), 1/2 tsp. salt
- Add in both white and brown sugars and stir again. Whisk in your eggs next, one at a time. Then whisk in vanilla extract and oil.3/4 cup granulated cane sugar, 3/4 cup dark brown sugar, packed, 3 large eggs, 2 Tbsp. vegetable oil (or coconut oil), 1 tsp. vanilla extract
- Fold in the flour and chocolate chips and mix very well. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. (We like to under bake them just a tad for an ooey-gooey fudgy brownie!)3/4 cup flour
- Let the brownies cool for 15-30 minutes, if you can wait! Then make the frosting (I make these without frosting all the time too and enjoy with ice cream).
For the frosting:
- Beat softened butter, vanilla, and salt on medium speed until creamy. Add in the sugar 1 cup at a time and beat on low speed.8 Tbsp. butter, softened, 1 tsp. vanilla extract, pinch of salt, 3-4 cups confectioners sugar
- Once fully incorporated, beat in the heavy cream on high speed for 2 minutes. Frost brownies once they have completely cooled. Cut into squares and enjoy!2-3 Tbsp. heavy whipping cream
Notes
- Calories without frosting: 365
- Note: This recipe can be doubled for a 9X13-inch pan. Bake for about 5 minutes less than the recipe states and increase as needed while you check for doneness.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Easy to follow recipe. Didn’t even need the frosting – they were so chocolaty and decadent. Will make them again and again
Frosting makes them very extra hehe thank you so much!! 🙂
Hello! Can I substitute the oil with anything? Maybe additional melted butter?
I haven’t tried that so I can’t say for sure, but that should work!
Would it work to add peanut butter to the frosting? If so, how much! Thanks
Hi! I am sure that would be delicious! Maybe start with 1/2 cup? I can’t say for sure since I haven’t tested it out myself. Let me know how it goes!:)
This recipe was simple and the brownies are the most decadent, chocolatey homemade brownies I’ve ever made. This will become a staple recipe in my kitchen! Absolutely delicious.
I am so glad you enjoyed them 🙂 thank you!
Hi! I used Gluten Free flour and they came out great! Moist, chewy, and we couldn’t wait?. I’m so glad you offered a buttercream frosting because I love frosted brownies an buttercream is my favorite.
AMAZING!! Isn’t that espresso powder awesome?! love using it in my chocolate baked goods. So glad you enjoyed the frosting too mmmm now I’m craving these! Thank you, and enjoy!!
How long can these be stored with the frosting at room temperature?
up to 1-2 days then I would refrigerate.
These look sooo delicious, can’t wait to try the recipe!
Can’t wait to try this out? Will it be different if I use light brown sugar?
Thanks Emily! Light brown sugar will work just fine 🙂 Hope you love!!
Easiest, most delicious from-scratch recipe I ever made! So fudgey! We omitted the instant coffee and didn’t try the icing. Cooked only 30 mins for us – when still warm, too rich to eat without vanilla ice cream or milk (what a great problem to have!). Fully cooled the next day…didn’t need the ice cream/milk —most flavorful, and still fudgey texture brownies I’ve ever had!
So glad you loved them Janine – thank you so much!! xo – Tawnie
The frosting though! Sooo good!