Milk Chocolate Frosted Brownies are a rich, dense, and sweet dessert treat. Chocolate brownies are filled with chocolate chips and topped with chocolate buttercream frosting - a chocolate lover's dream.
Chocolate frosted brownies are an easy to make, crowd-pleasing dessert recipe. Fudgy chocolate brownies are frosted with a thin layer of sweet chocolate buttercream frosting. The perfect pairing!
Brownies are one of my favorite dessert recipes to make because they are so easy and foolproof. Yes, they still require exact measurements, but they're not as particular as cakes or cookies. There are no leavening agents included in this recipe, meaning your brownies will be dense and rich.
Ingredients and substitutions
Since there are no leavening agents in this recipe (like baking soda or baking powder), you can also swap the natural cocoa powder with dutch cocoa powder.
Unsalted butter and salt can be substituted with salted butter.
Chocolate chips can be milk chocolate or semi-sweet. They can also be substituted with chopped nuts.
Tips for perfect brownies
Brownies are a great beginner baker recipe, since no leavening agents are involved and the ingredients can be mixed together with just a spoon. Here are my favorite tips for making perfect brownies:
- Line your baking pan with parchment paper - this makes for easy cleanup. Plus, your brownies will lift effortlessly out of the pan after baking.
- Once you've added your dry ingredients, just mix until all of your ingredients are incorporated. Overmixing your flour once it is wet will cause your baked goods to be tough.
- Start checking your brownies for doneness 3 or 4 minutes before the time listed in the recipe card. If your oven runs hot, they may already be done. An overbaked brownie will be dry and crumbly - you're looking for a rich, moist pan of brownies!
- Check your brownies by inserting a toothpick into the center of the pan. If the toothpick comes out with raw batter, give your brownies a few more minutes. If the toothpick comes out with a few crumbs, they're done.
- Make sure your brownies have cooled to room temperature before frosting and slicing. Your frosting will melt on warm brownies!
Brownies can be baked and frozen for up to three months in a well sealed container. Freeze an entire slab or individual brownies!
If you plan on serving the entire pan of brownies for an event, your best bet is to wrap and freeze your baked slab of brownies uncut. This will keep them moist and fresh in the center for as long as possible.
Transfer your frozen brownies from the freezer to the counter top and allow them to thaw. A single brownie will only take about 30 minutes to thaw to room temperature.
Make ahead and storage
Brownies can be made 1-2 days ahead of an event and stored at room temperature in a sealed container.
If you plan to make your brownies ahead of time, I highly suggest not slicing into them until the day of serving. This will help keep your brownies moist and and fresh in the center for as long as possible.
Once your brownies have been sliced, they will keep for 3-4 days in a sealed container at room temperature. They will be noticeably less moist by day 4.
Milk Chocolate Frosted Brownies
- ½ cup (113 g) unsalted butter, melted
- ½ cup (99 g) granulated sugar
- ½ cup (107 g) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup (90 g) all purpose flour
- ½ cup (42 g) natural cocoa powder
- ½ teaspoon salt
- ½ cup (85 g) semi-sweet chocolate chips
Chocolate Buttercream Frosting
- 1 cups (114 g) confectioner's sugar
- ¼ cup (57 g) unsalted butter
- 2 tablespoons natural cocoa powder
- ½ teaspoon vanilla extract
- 1 tablespoon milk
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8x8 square baking pan or line with parchment and set aside. If lining pan, leave some hanging over the edges to easily pull brownies from the pan once cooled.
- In a large mixing bowl, combine melted butter, sugars, and vanilla. Beat in eggs.
- In a separate bowl, sift together dry ingredients - flour, cocoa, and salt. Slowly stir dry ingredients into egg mixture until combined.
- Stir in chocolate chips (or other mix-ins of your choosing).
- Pour into 8x8 pan and use a spatula to spread evenly to the edges. Batter will be thick.
- Bake for 20-24 minutes, then test with a toothpick for doneness. Insert toothpick into the center of the pan. If toothpick comes out with wet batter, the brownies are not done. Continue checking every 2 minutes. If toothpick comes out with a few crumbs, then the brownies are done.
- Place brownies onto a wire rack and allow to cool completely before frosting.
Chocolate Buttercream Frosting
- In a large bowl, cream confectioner's sugar and butter until light and fluffy. Beat in cocoa powder and vanilla. Add milk one tablespoon at a time and continue beating until desired consistency is achieved.
- Spread frosting evenly over brownies and cut into bars.
- Natural cocoa powder can be substituted with dutch cocoa powder since no leavening agents are used in this recipe.
- Chocolate chips can be substituted with walnuts or pecans, or omitted completely.
- Brownies will keep for 3-4 days in a tightly sealed container at room temperature, or frozen for up to 3 months (tightly wrap in wax paper or parchment, plus a layer of foil).