Frosted brownies are a rich, dense, and sweet dessert treat. Chocolate brownies are filled with chocolate chips and topped with silky chocolate buttercream frosting - a trifecta of chocolate perfection!
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, add melted butter, sugars, and vanilla. Stir to combine. Add eggs and stir until fully incorporated.
Add flour, cocoa powder, and salt to wet ingredients and stir until just combined. Add chocolate chips and stir to incorporate.
Pour into prepared 8x8 pan and use a spatula to spread evenly to the edges. Batter will be thick.
Bake for about 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, the brownies are done.
Place brownies onto a wire rack and allow to cool completely before frosting.
Frosting
In a mixing bowl, add butter. Using a hand mixer, beat until creamy and smooth. Slowly add confectioner's sugar and cocoa powder and mix until combined. Add vanilla extract and milk and beat on medium speed until smooth and fluffy.
Spread frosting evenly over cooled brownies and cut into bars.
Notes
Recipe can be doubled and prepared in a 9x13 pan. Baking time may increase slightly.
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 other baking chips, chopped nuts, or omitted entirely.
Brownies will keep for 3-4 days in a tightly sealed container at room temperature, or frozen for up to 3 months in a freezer-safe container.