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Fudgy Frosted Brownies

  • Total Time: 40 minutes
  • Yield: About 24 brownies 1x




  • 2 sticks unsalted butter, melted
  • ½ cup carob or cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract


  • ½ stick unsalted butter, very soft
  • ¼ cup milk (I used almond, use what you love)
  • ¼ cup carob or cocoa powder
  • 3 cups confectioners’ sugar


  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.
  2. In a large bowl, stir together butter, carob or cocoa, and sugar until well combined. Add the flour. Then stir in the eggs and vanilla until the batter comes together.
  3. Pour batter into the prepared pan and bake about 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  4. While the brownies bake, make the frosting. In a large bowl, beat together butter, milk, and carob. I did this by hand but a hand or stand mixer will work. Slowly add the confectioners’ sugar and beat until a spreadable frosting is formed. If the frosting is too thick, add a bit more milk. If it is too thin, add some more sugar.
  5. Spread the frosting over the hot brownies. Serve warm or cool completely in pan before storing in an airtight container at room temperature for up to 4 days. Brownies may also be frozen, individually, wrapped in parchment and foil and placed in a zipper bag. Thaw in the microwave about 30 seconds.


Recipe adapted from Life in the Lofthouse

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes