Frosted Chocolate Cake Brownies

frosted cake-like brownies
Diana Rattray
Ratings (17)
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 24 servings
Nutritional Guidelines (per serving)
290 Calories
15g Fat
36g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


  • 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-by-13-by-2-inch 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.


  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.