a balanced plate with room for dessert

Frosted Brownies

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I whipped up these brownies when my sister was over for dinner. These turned out great and they are so easy to make! If you are a person who only makes brownies from the box, please try these out. It dirties only 2 bowls and you are very likely to have all the ingredients already! Mike and Becca loved these so much that I just had to make them for a picnic dinner I had with a bunch of friends during Concert on the Square.

Although I love these deep chocolate brownies and these rich chocolate brownies, I think these brownies will be the ones I make when I’m short on time. I mixed these brownies by hand and they came together easily that way. I would suggest hand mixing so that you don’t accidentally over-mix the batter.

Frosted Brownies

Frosted Brownies
makes one 8×8 pan

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, melted
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar

  1. Preheat oven to 350°F (175 degrees C). Grease and flour an 8 inch square pan.
  2. Melt butter in a large saucepan. Remove from heat and whisk in the sugar. Let cool slightly (so you don’t cook the eggs) and then whisk in the eggs and vanilla.
  3. Mix in the cocoa powder, flour, salt and baking powder. Pour batter into pan and bake for 20 – 25 minutes – be careful not to over bake!
  4. While brownies are baking, make the frosting: combine the butter, cocoa powder, honey and vanilla extract in a medium bowl. Gently mix in the confectioners’ sugar. Frost brownies while still warm.

If you want to use a 9×13 pan, double the recipe and bake for 30 minutes.


Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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