Best Ever Brownies with Frosting

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!

Creating this recipe for chocolate brownies:

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!

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!

Brownies aren’t complete without a homemade buttercream frosting either! I made mine pink with red food coloring for fun but you can choose to make it however you prefer!

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

• Cocoa Powder: I recommend using the unsweetened cocoa powder for best results. 
• Cane Sugar
• Brown sugar
• Vegetable oil
• Butter
• Flour
• Vanilla Extract
• Chocolate Chips
• Salt
• Instant Coffee Grounds (optional)

For the frosting you will need:

• Butter
• Confectioners sugar 
• Heavy Whipping Cream
• Vanilla Extract
• Red food coloring
• Salt

How to make this recipe for chocolate brownies

Preheat your 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, Instant coffee/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.

Stir in food coloring until you get a nice pink, fluffy frosting. 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 

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Best Ever Brownies with Frosting

These Easy brownies from scratch are fudgy and made with a delicious homemade frosting! This is the best ever chewy brownie recipe!

5 from 7 votes

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Total Time: 45 minutes

Servings: 12 brownies

Calories: 480kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Hand held beater or Kitchen Aid Mixer to make the frosting
• Measuring cups & spoons

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. Instant coffee grounds or espresso powder (optional)
• ▢ 1/2 tsp. salt
• ▢ 3/4 cup granulated cane sugar
• ▢ 3/4 cup dark brown sugar
• ▢ 3 large eggs
• ▢ 2 Tbsp. vegetable oil (or coconut oil)
• ▢ 1 tsp. vanilla extract
• ▢ 3/4 cup Flour

For the pink frosting (optional)

• ▢ 8 Tbsp. butter, softened
• ▢ 3-4 cups confectioners sugar
• ▢ 2-3 Tbsp. heavy whipping cream
• ▢ 1 tsp. vanilla extract
• ▢ 4-6 drop red food coloring
• ▢ Small pinch of salt

Instructions

• Preheat your 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, Instant coffee (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 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. (We like to under bake them just a tad for an ooey-gooey fudgy brownie!) Let the brownies cool for 15-30 minutes, if you can wait! Then dig in.

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. Stir in food coloring until you get a nice pink, fluffy frosting. Don’t frost until the brownies have completely cooled. Frost, cut into squares and enjoy! 
  

Video

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.

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Nutrition

Serving: 1brownie | Calories: 480kcal