Frosted fudge brownies

These super fudgy frosted brownies got the thumbs up from Addie’s pre-teen friends. I made them for an end-of-year basketball party and the girls approved!

frosted brownies

Apparently, I have a reputation on Addie’s basketball team. I am known as the parent who bakes treats. No surprise there, right?

Several weeks ago, I tried my hand at making aquafaba buttercream and used it to top some chocolate cupcakes. Because I didn’t need two dozen cupcakes in my house, I brought it to Addie’s basketball game and gave it to the girls and coaches afterwards. The cupcakes were met with a resounding appreciation that the coach asked if I could bring treats to every game (I was not able to, since I had to miss a few games due to skating competitions).

frosted brownies

However, not all was lost. The head coach organized an outdoor after-season party to celebrate the girls and to give them a chance to hang out together off court. This was probably the first time that they got to interact while not in practice gear or without a basketball. The coach asked us to sign up for a dish to bring, and naturally, I signed up for dessert. I put down brownies next to my name and thought nothing of it.

A few days before the party, the coach texted me to see if I was bringing cupcakes. I said that I had signed up for brownies, and he said, “Oh good! I like brownies!” Ha ha. I didn’t have much time to bake these brownies before the party so I knew I needed something that would come together quickly.

frosted brownies

I went to a trusty recipe from Cafe Delites and opted to frost the brownies with some simple American buttercream. Then I had Addie decorate the top with some sprinkles. When we arrived at the party, a few of Addie’s teammates ran over to her and said, “You said your mom is bringing brownies, right?” I guess word got around.

These brownies were such a hit that one of the assistant coach’s daughter admitted to eating 7 of these at the party. Yes, 7. Poor thing must have been on a sugar high the rest of the evening. Several parents asked me if I had brought the brownies (yes) and if they were from a box (nope). There were maybe 1 or 2 brownies left over after the party, and I happily gave those to our head coach to take home. He did not hesitate.

Sadly, I didn’t save any brownies for my own family, so I had to make another batch the following day!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Frosted fudge brownies

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Brownies
Author: Eva Bakes



  • ½ cup (1 stick) unsalted butter melted and hot
  • 1 Tablespoon cooking oil can substitute with olive or coconut oil
  • 1 and ⅛ cup granulated sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips optional


  • ½ cup (1 stick) unsalted butter room temperature
  • 4-5 cups powdered sugar
  • splash milk of choice or heavy cream
  • pinch salt
  • 1 teaspoon vanilla extract
  • sprinkles if desired


Make the brownies

  • Preheat your oven to 350°F. Generously grease or line an 8"x8" square baking pan and set aside.
  • In a large heatproof bowl, melt the butter so it's very hot. Add the sugar and oil and whisk vigorously until most of the sugar has melted.
  • Add the eggs and vanilla and mix well until the mixture starts to lighten in color.
  • Slowly add in the flour, cocoa powder, and salt. Mix until a few dry streaks remain. Then fold in the chocolate chips if using.
  • Bake in your preheated oven for about 20 minutes (start checking around the 15 minute mark). The brownies should be set around the edges and on the top. The middle might be a little jiggly, and that's OK. Take the brownies out of the oven, as they will continue to set as they cool.

Make the frosting

  • While the brownies are cooling, make the frosting.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 1-2 minutes.
  • Turn the mixer to low and slowly add in the powdered sugar, about ½ cup at a time. Add the milk, salt, and vanilla. Mix until you reach your desired consistency. If it's too runny, add more powdered sugar. If it's too dry, add more milk.
  • Once the brownies have completely cooled, you can frost the brownies. Spread the frosting in an even layer on top. Add sprinkles and other decorations as desired.
  • Slice and serve.


Leftover brownies should be stored in an airtight container at room temperature or in the refrigerator and will last several days.
Source: Cafe Delites; frosting is an Eva Bakes original

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