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.
To make the brownies for this recipe, you’ll need melted butter, granulated and brown sugars, eggs, vanilla extract, all-purpose flour, chocolate chips, natural cocoa powder, and salt.
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.
To make your chocolate buttercream frosting, you’ll need milk, confectioner’s sugar, unsalted butter, natural cocoa powder, and vanilla extract.
To make brownies, first you’ll want to mix together your wet ingredients – butter, sugars, and vanilla extract. Then, beat in your eggs until they are well incorporated.
In a separate bowl, whisk together your dry ingredients to remove any clumps. Next, slowly mix your dry ingredients into the wet ingredients until just incorporated.
Pour into a lined 8×8 baking pan and spread to the edges. The batter will be thick, you’ll want to use a spoon or spatula for this step. Also, make sure your parchment paper hangs over the edges on two sides, so that your brownies will easily lift out of the pan after baking.
Making chocolate frosting
While your brownies are baking, prepare your buttercream frosting. First, cream together the butter and sugar, whipping until the color lightens and your frosting looks fluffy.
Next, add your cocoa powder and vanilla extract, whipping until incorporated. Last, add your milk until desired consistency is reached. Feel free to add more milk as needed – this will make your frosting thinner.
Once your brownies have cooled completely, spoon your frosting onto the brownies and spread to the edges in an even layer. Slice into squares and enjoy.
Milk Chocolate Frosted Brownies
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup all purpose flour
- 1/2 cup natural cocoa powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Chocolate Buttercream Frosting
- 1 cups confectioner's sugar
- 1/4 cup unsalted butter
- 2 tablespoons natural cocoa powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- Preheat oven to 350 degrees.
- 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.
More brownie recipes
- Salted Caramel Brownies
- Small Batch Brownies – makes 8 small brownies!
- Dark Chocolate Walnut Brownie Recipe
- Chocolate Brownie Trees with Mint White Chocolate Drizzle