Best Frosted Brownies Recipes

FROSTED FUDGE BROWNIES

Steps:

• In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack. , For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.

SALTED CARAMEL FROSTED BROWNIES

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking pan with foil or parchment paper.
• In the top of a double boiler over medium heat, heat the chocolate and butter, stirring, until melted, about 5 minutes. Add the granulated sugar and stir gently until combined. Remove from the heat.
• In a separate bowl, gently whisk the eggs. Add a small splash of the chocolate mixture to the eggs, stirring immediately (but still gently). Then add the tempered eggs into the chocolate, stirring constantly. Add the flour and stir until combined. Pour the batter into the prepared baking pan and spread to even out the surface.
• Bake until just beginning to crisp at the edges, 25 to 30 minutes. Let cool completely in the pan.
• For the salted caramel sauce: Add the brown sugar, cream, butter, vanilla and salt to a pan and cook over medium heat, whisking occasionally, until thickened and combined, about 5 minutes. Remove from the heat and allow to cool.
• For the salted caramel buttercream: Add the confectioners' sugar, butter and cream to a mixer fitted with the paddle attachment. Mix until light and fluffy, 3 to 4 minutes. Turn the mixer off, drizzle in the salted caramel sauce, turn the mixer back on and mix until combined.
• To frost the brownies: Remove the cooled brownies from the pan, spread with the buttercream and cut into individual pieces.

FROSTED ZUCCHINI BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
• Whisk white sugar, canola oil, and eggs together in a bowl. Mix flour, 1/4 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Stir sugar mixture into flour mixture; add 1 teaspoon vanilla extract and mix batter. Fold zucchini and nuts into batter; pour onto the prepared baking sheet.
• Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely.
• Stir 6 tablespoons cocoa powder and melted butter together in a bowl; stir in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until frosting is smooth. Spread frosting on brownies.

FROSTED CHOCOLATE CHIP COOKIE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Make cookie mix as directed on pouch. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes. Frost with frosting. For brownies, cut into 6 rows by 4 rows.

FROSTED TURTLE BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the cocoa, flour, baking powder and salt; gradually add to butter mixture., Spread into a greased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack., In a large bowl, beat the confectioners' sugar, cocoa, butter, milk and vanilla until fluffy. Frost brownies. Sprinkle with pecans. Refrigerate at least 1 hour., In a microwave, melt caramels with cream; stir until smooth. Drizzle over brownies.

FROSTED TEXAS BROWNIES

Steps:

• Brownie: Preheat oven to 400°; grease an 11" x 17" jelly roll pan.
• Mix sugar and flour in a bowl; in a saucepan bring to boil the butter, shortening, water, cocoa and salt; pour cocoa mixture over flour mixture and stir until combined.
• Beat in buttermilk, baking soda, eggs and vanilla; pour into baking pan and bake for 15 minutes, until center is barely set; DO NOT OVERBAKE; the center of the brownie will be slightly puffed but, if not overbaked, will fall when cool.
• Frosting: Prepare the frosting while the brownie bakes; in same saucepan, bring to boil the butter, milk and cocoa; remove from heat and stir in confectioners' sugar and vanilla; stir until smooth.
• Pour and spread over the brownie immediately after removing it from the oven; cool and refrigerate.

DOUBLE FROSTED BISQUICK BROWNIES

Steps:

• Heat oven to 350°. Grease and flour rectangular pan, 13x9x2 inches. Stir together granulated sugar, baking mix, 1/4 cup margarine, 2 teaspoons vanilla, 4 squares melted chocolate and the eggs in medium bowl until moistened. Spread in pan. Bake 30 to 35 minutes or until edges begin to pull away from sides of pan; cool.
• Stir together powdered sugar, 1/2 cup margarine, the milk and 2 teaspoons vanilla in medium bowl until smooth. Spread over brownies; refrigerate until firm. Heat 3 squares chocolate over low heat until melted; cool slightly. Spread evenly over frosted brownies. Refrigerate until set. Cut into about 1 1/2x1-inch brownies. Refrigerate any remaining brownies.

DOUBLE-FROSTED BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
• In a large bowl, beat together 1 1/2 cups of margarine with sugar until light and fluffy; beat in the eggs, one at a time,fully incorporating each egg before adding the next. Mix in 1 cup of cocoa powder, the flour, and 1 1/2 teaspoons of salt. Stir in 1 tablespoon of vanilla extract and the chopped walnuts, and scoop the brownie batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes; set on a rack to cool.
• To make the first frosting layer, beat 1/2 cup of margarine until fluffy, add the instant pudding powder and 3 tablespoons milk and mix until smooth. Gradually beat in 2 cups of confectioners' sugar. Spread the frosting on the cooled brownies and set them aside to let the frosting firm up.
• For the second frosting layer, mix together 3 tablespoons of melted margarine with 1/2 cup of cocoa powder; stir in 1/3 cups milk and gradually beat in 3 1/2 cups of confectioners' sugar. Add more milk as necessary to make a smooth, spreadable frosting. Spread the second frosting on top of the first.

FROSTED BROWNIES OR TEXAS BROWNIES

Steps:

• In a large bowl combine flour and sugar.
• In a large saucepan combine butter, shortening, cocoa, and coffee.
• Mix well and heat to boiling.
• Pour into the flour and sugar; mix well.
• Add the buttermilk, baking soda, eggs, and vanilla.
• Mix well.
• Pour into a well-greased 11x17 1/2 cookie sheet and bake at 400 degrees for 20 minutes or till done.
• While brownies bake make the frosting.
• In a large saucepan combine the butter, cocoa, and milk; heat to boiling and mix well.
• Mix in the confectioners sugar and vanilla and mix till smooth.
• Pour warm frosting over the brownies as soon as you take them out of the oven.
• Cool; cut into 48 bars.

CHOCOLATE - MOCHA FROSTED BROWNIES

Steps:

• Preheat oven to 350 deg F.
• Line a 13 x 9 cake pan with parchment paper and grease.
• Melt butter in a saucepan.
• In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder and vanilla extract. Add eggs, melted butter and hot water and mix until smooth.Add chocolate chips and nuts.
• Bake at 350 degrees for about 20-30 minutes or until a wooden pick inserted in center comes out clean.
• While cake is baking make the frosting. Mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth.
• Cool cake and then frost.

DOUBLE FROSTED BROWNIES

Steps:

• Prepare brownie mix according to package directions. Spread the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted 2 in. from side of pan comes out clean. Cool completely on a wire rack., In a large bowl, beat the butter, sugar and pudding mix until blended. Add enough milk to achieve spreading consistency. Frost brownies. Cover and refrigerate for 30 minutes. , Spread with fudge frosting. Cut into bars. Store in the refrigerator.

FROSTED CREAM CHEESE BROWNIES

Steps:

• Prepare brownies according to package directions for cakelike brownies; fold in white chips. Spread half of the batter in a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, butter and sugar until smooth. Beat in egg, flour and orange extract., Carefully spread cream cheese mixture over batter. Drop remaining brownie batter by tablespoonfuls over cream cheese layer. Cut through batter with a knife to swirl. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out almost clean. Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly; stir in confectioners' sugar and enough milk to achieve spreading consistency. Frost brownies.

DULCE-FROSTED CHIPOTLE BROWNIES

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom of 8-inch pan.
• Make brownie batter as directed on box, using water, oil, and eggs, adding cinnamon and chipotle powder until well blended. Spread into pan. Bake 39 to 42 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool completely.
• In medium bowl, beat powdered sugar, dulce de leche, butter, milk, and vanilla with electric mixer on low speed until smooth and creamy. Spread onto cooled brownies.

EASY FROSTED DARK CHOCOLATE BROWNIES WITH MOCHA FROSTING

Steps:

• Preheat oven to 350 degrees.
• Combine sugar, eggs, and butter for the brownies.
• Beat in remaining brownie ingredients.
• Pour batter into an 8-inch greased and floured pan.
• Bake for 25-30 minutes.
• While the brownies are baking, combine frosting ingredients.
• Frost the brownies while they are still warm.
• Enjoy!

FROSTED IRISH CREAM BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool completely. FROSTING: Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients. Add enough milk for desired spreading consistency. Spread over cooled brownies. GLAZE: Melt glaze ingredients in small bowl over simmering hot water. Do not boil water. Stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.

FROSTED FUDGE BROWNIES

Steps:

• In a saucepan, melt butter.
• Remove from the heat.
• Stir in cocoa and cool.
• While cooling, beat eggs and sugar in mixing bowl.
• Combine the flour, baking powder and salt.
• Gradually add to the egg mixture.
• Stir in the vanilla and cooled chocolate mixture and mix well.
• Spread into a greased 13 x 9 x 2-in.
• pan.
• Bake at 350 for 25-28 minutes of until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• For frosting, in a mixing bowl, cream the butter, confectioners' sugar, cocoa and vanilla.
• Add enough milk until it achieves spreading consistency.
• Spread over brownies.
• Cut into bars and enjoy.

FAVORITE FROSTED BROWNIES

Steps:

• In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well., Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a bowl, beat the butter, milk and vanilla; add cocoa. Gradually beat in confectioners' sugar until smooth. Spread over cooled brownies. Decorate with sprinkles if desired.

FROSTED PEPPERMINT BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• In small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.

DOUBLE FROSTED BROWNIES

Steps:

• Melt 1/2lb butter and 4 squares of chocolate over medium heat.
• Add 2C sugar and stir until dissolved.
• One at a time, beat in 4 eggs.
• Add 2tsp of vanilla and 1 1/2C flour.
• Bake in 13x19" pan (greased) at 325*F for 25-30min. Cool.
• Frosting:.
• Mix to a spreadable consistency: 4C confectioner's sugar, 1C butter (1/2lb), 2tsp vanilla extract and about 2tbsp of milk. Add food coloring if desired.
• Top layer:.
• Melt 4 squares chocolate, 4tbsp butter (1/2 stick), 4tbsp sugar together. Pour over brownies.
• Refrigerate to harden chocolate.
• Warm to room temp before cutting.

FROSTED FUDGE BROWNIES

Steps:

• In a saucepan, melt butter.
• Remove from the heat. Stir in cocoa; cool.
• In a mixing bowl, beat eggs and sugar.
• Combine flour, baking powder and salt; gradually add to egg mixture.
• Stir in vanilla and the cooled chocolate mixture; mix wel.
• Spread into a greased 13 inch by 9 inch by 2 inch baking pan.
• Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean (do not over bake).
• Cool on wire rack.
• For frosting, in a mixing bowl, cream butter, confectioners sugar, cocoa and vanilla.
• Add enough milk until the frosting achieves spreading consistency.
• Spread over brownies.
• Cut into bars.