Frosted Chocolate Cake Brownies

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/12/19
frosted cake-like brownies
Diana Rattray
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 24 servings
Nutrition Facts (per serving)
290 Calories
15g Fat
36g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 290
% Daily Value*
Total Fat 15g 20%
Saturated Fat 8g 41%
Cholesterol 69mg 23%
Sodium 127mg 6%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 4%
Protein 3g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These flavorful brownies can be topped with chocolate frosting, or you can leave them plain. Either way, they're delicious!

Ingredients

  • For the Brownies:
  • 1 cup butter (softened)
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour (4 1/2 ounces)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 cup pecans (or walnuts, chopped)
  • For the Chocolate Frosting:
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1 pound (about 3 1/2 cups) confectioners' sugar
  • 1/2 teaspoon vanilla
  • 4 to 6 tablespoons evaporated milk (or half-and-half, heated)

Steps to Make It

  1. Heat oven to 350 F.

  2. Grease and flour a 9" x 13" baking pan. 

  3. In a mixing bowl with an electric mixer, combine the 1 cup of butter and granulated sugar; beat until light and fluffy.

  4. Add the eggs, one at a time, beating after each addition. Add the 2 1/2 teaspoons of vanilla and blend well.

  5. In another bowl, combine flour, baking powder, salt, and cocoa. Stir with a spoon or whisk to blend thoroughly.

  6. Add the dry ingredients to the first mixture; stir until blended.

  7. Fold the pecans or walnuts into the batter.

  8. Spread the batter in the prepared baking pan.

  9. Bake for about 18 to 24 minutes, or until a wooden pick inserted into the center comes out clean.

  10. Cool in the pan on a rack for about 5 minutes; invert onto a cake platter or leave them in the pan.

Frosting

  1. Melt the 1/2 cup of butter in a saucepan over low heat; add the cocoa powder and stir until smooth.

  2. Sift confectioners' sugar and add it to the cocoa mixture along with the 1/2 teaspoon of vanilla and 4 tablespoons of hot evaporated milk or half-and-half.

  3. Working quickly, spoon the warm frosting evenly over the brownies and spread to cover thoroughly.