These soft chocolate brownies are ultra-moist and frosted with a thin layer of fudgy icing that you pour right on top! These are easily my kids’ favorite brownies, and I know you’ll love them, too.
In my kids’ words, these brownies are just as good as my homemade cosmic brownies! Try my perfect fudgy brownies for a classic fudge brownie recipe without frosting.
So this homemade chocolate brownie recipe is a family classic. It’s one of those desserts that my mom made for me growing up. It’s a little different than a classic fudgy brownie, but just as delicious. In fact, the reason these are my kids’ favorite brownies is that they have a layer of pourable chocolate frosting on top that melts right into the brownie, leaving a crusty icing coating. It’s a lot like the frosting you pour onto a Texas sheet cake, or my Sunday chocolate cake.
Why These Frosted Chocolate Brownies Are My Family’s Favorite
- Fudgy and frosted. This is a classic soft chocolate brownie topped with rich chocolate frosting poured onto the brownies while they’re still warm. The brownies are thick and chewy and perfectly sweet.
- Kid-friendly. Brownies that are super family-friendly, made without coffee or espresso. Some kids (and adults) don’t prefer that intense chocolate flavor, which makes these perfect for birthday parties and kids’ events.
- One bowl. I make this as a one-bowl brownie recipe with cocoa powder and only 6 ingredients in total (not including the frosting!)
Brownie Ingredients
The brownie batter calls for only 6 ingredients, and the frosting is just as simple. Here’s what you’ll need to make these easy chocolate brownies. Scroll to the recipe card for the complete amounts.
- Butter – Melted and cooled before you start.
- Cocoa Powder – I use unsweetened natural cocoa powder, but any kind will work.
- Eggs and Vanilla – Two ingredients that give the brownies structure and subtle flavor. Make sure to use pure vanilla extract or equal parts vanilla paste.
- Sugar – Granulated sugar or light brown sugar.
- Flour – I recommend all-purpose flour, as I’ve yet to test these brownies with alternatives.
Pourable Frosting
- Butter – This time at room temperature.
- Cocoa Powder – You can use the same cocoa powder that you used for the brownie batter.
- Milk – Or heavy cream, to thin out the frosting to make it pourable.
- Powdered Sugar – Also called confectioners’ sugar, for a silky-smooth frosting that isn’t grainy.
How to Make Chocolate Brownies
This is a great brownie recipe for kids since it’s super easy to make in just a few steps.
- Combine the wet ingredients. Mix the melted butter, cocoa powder, eggs, and vanilla. It will begin to thicken up, so make sure you mix it enough.
- Add the dry ingredients. Next, stir in the sugar and flour. Don’t overmix.
- Bake. Spread the brownie batter into a greased 9×13 baking pan. Bake at 350ºF for 20-25 minutes, or until a toothpick stuck into the brownies comes out clean. These bake up very evenly, which is so great!
Frost the Brownies
While the brownies are baking, make your frosting.
- Combine the ingredients. Cream the butter with the cocoa powder, then add the powdered sugar and milk.
- Add the frosting. When the brownies have cooled for about 15 minutes, pour the frosting on top while they’re still warm. The frosting melts right into the top of the brownies. YUM!
Tips for the Best Brownies
- Don’t overmix the batter. Too much mixing will make the finished brownies very tough and dense.
- Frost the brownies when they’re warm. This creates that coveted thin crust of fudgy frosting on top. If you frost them when they’re cooled, they’ll still be delicious. The texture just won’t be the same.
- Make them ahead of time. I have always found that brownies get more moist the longer they sit uncut. I love making them a day ahead, covering them airtight in the pan, and then cutting them right before I’m ready to serve.
- Add-ins. Stir chocolate chips, chopped nuts, or crushed Oreo cookies into the batter to give these brownies your own spin.
Proper Storage
- At room temperature. Store these brownies airtight at room temperature for up to 3 days. Brownies tend to dry out a little if they’re stored after they’re cut. Wrapping them individually in plastic wrap helps prevent the brownies from drying out. Otherwise, make sure they’re as airtight as possible.
- Freeze. Freeze these chocolate brownies airtight for up to 30 days for the best freshness. Thaw them at room temperature before serving.
More Brownie Recipes
Chocolate Brownies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 30 Brownies 1x
- Category: Brownies
- Method: Baking
- Cuisine: Dessert
Description
These homemade chocolate brownies are kid-approved! They’re soft and moist, frosted with a thin layer of fudgy icing that you pour right on top.
Ingredients
Brownies
- 1 cup butter, melted
- 1/2 cup cocoa powder
- 4 eggs
- 1 1/2 tablespoons vanilla
- 2 cups granulated sugar
- 2 cups all-purpose flour
Frosting
- 1/4 cup butter, room temperature
- 1/4 cup cocoa powder
- 1/4 cup milk
- 2 1/2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line a 9×13 pan with foil and coat with nonstick spray. Set aside.
- In the bowl of your stand mixer, combine melted butter and cocoa powder. Mix on medium speed until all lumps are gone.
- Add in eggs and vanilla and beat until thickened and smooth, about 1 minute.
- Add in the sugar and mix until incorporated, and finally add in the flour and mix until combined.
- Spread in prepared pan and bake 20-25 minutes until center is just set.
- While the brownies are baking, prepare your frosting by mixing the butter and cocoa powder. Add in the milk and powdered sugar and beat until smooth, about 2 minutes.
- Allow the brownies to cool for 15 minutes and then spread the frosting. The brownies will still be warm, which is fine. The frosting will melt into the brownies.
- Allow brownies to cool completely before cutting into squares.
Notes
- Store airtight for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 231
- Sugar: 30.2 g
- Sodium: 12.3 mg
- Fat: 8.7 g
- Carbohydrates: 37.8 g
- Protein: 2.2 g
- Cholesterol: 45.2 mg
Hi there, I’m going to 1/2 this recipe for 8 x 8 pan. How much less baking time do you think it’ll need? I always have trouble testing for doneness with brownies – TIA!!
I would start with 12 – 15 and check them!