The Best Frosted Brownies

The Best Frosted Dutch Cocoa Brownies

Decadent, rich, fudgy, and moreish, these are The Best Frosted Brownies I have ever had. Using Ghirardelli 100% Dutch-Processed Cocoa elevates these brownies to a whole new level, making them the perfect treat for any occasion. As a person who loves brownies and rarely turns my nose up at them, these stood out as a “wow brownie,” and I had to share this recipe with everyone.

I reconnected with a roommate from my first year of college. We now live in the same town after all these years, and we got together with our families. She brought these amazing brownies. I took one bite, and holy smokes! I thought, “These are so good! They are the type of dessert that makes your eyes roll back in your head on the first bite.

I asked her how she made them because I had to have the recipe. She told me they’re made with a special cocoa powder for the batter and the frosting, which makes them more rich than a typical brownie. Also, for the frosting, you use water instead of cream to thin it out, making them even more chocolately rich. I have never heard of using water in frosting before, but trust me, it works.

This recipe is for a 9×13 pan, but you can cut it in half. If your family is anything like mine, they will have no problem gobbling up a 9×13 pan of these indulgent brownies. You will make your kid’s day when they find this delicious brownie in their school lunch bag.

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Step-by-Step Pictures for How to Make The Best Frosted Brownies

Frequently Asked Questions about How to Make The Best Frosted Dutch Cocoa Brownies

Can I use a different type of cocoa than Ghirardelli 100% Dutch-Processed Cocoa?

Dutch-processed cocoa has been treated with an alkalizing agent, which results in a smoother and richer flavor compared to natural cocoa powder. For the best deep and rich chocolate flavor, I recommend using Ghirardelli Dutch-Processed Cocoa or another brand of quality Dutch-processed cocoa. It is more expensive than natural cocoa powder, but it is totally worth it for this recipe.

Can I cut the recipe in half?

Absolutely. Use an 8×8 pan and bake the brownies for 40-45 minutes.

How can I tell when the brownies are done?

Insert a toothpick in the center, and if it comes out with a few moist crumbs, then the brownies are done.

Can I add chocolate chips or nuts?

Yes. Walnuts or pecans will add another delicious flavor and texture to the brownies. Adding semi-sweet chocolate chips will make these brownies supremely chocolately–a chocoholic’s dream.

How long should I let the brownies cool before frosting?

Let the brownies completely cool before frosting them.

Baker’s Tools for The Best Frosted Brownies:

The Best Frosted Brownies

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Using Ghirardelli 100% Dutch-Processed Cocoa elevates these brownies to a whole new level, making them decadent, rich, fudgy, and moreish.

Author: My friend Ginger's sister, Karen Jackson

Recipe type: Brownies/Bars

Serves: 16-20

Ingredients

Brownies:
1½ cups butter, melted
3 cups granulated sugar
3 tsp vanilla extract
6 eggs
1½ cups all-purpose flour
1 cup Ghirardelli 100% Cocoa, Dutch-Processed
1 tsp baking powder
1 tsp salt
Frosting:
2 cups powdered sugar
⅓ cup Ghirardelli 100% Cocoa, Dutch-Processed
½ cup butter, softened
½ tsp vanilla extract
1-2 tbsp hot water

Instructions

Brownies:
Preheat the oven to 350 degrees.
Prepare a 9x13 baking dish with cooking spray and set aside.
In a large mixing bowl, mix together the melted butter, sugar, and vanilla extract.
Next, whisk in the eggs until well blended.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the flour mixture to the wet mixture until well blended.
Next, pour the brownie batter into the prepared 9x13 baking dish.
Bake at 350 degrees for 30-35 minutes. The brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs on it. Be careful not to over-bake, as the brownies will continue to set as they cool.
Let the brownies completely cool before frosting.
Frosting:
With a handheld mixer, combine the powdered sugar, Dutch cocoa, softened butter, vanilla, and 1 tbsp hot water. Beat until nice and smooth, drizzling in more hot water as needed to reach the consistency you want.
Spread evenly over completely cooled brownies.
Enjoy!