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This delicious frosting for brownies is one that cannot be beat. It’s creamy, decadent and the perfect addition to your favorite brownie recipe.

We may have a slight obsession with frosted brownies like our Buckeye Brownies and Oreo brownies but take any brownie recipe up a notch with this frosting for brownies.

Frosted brownies stacked on plate

frosting for brownies? YESSSS!

My family is particularly obsessed with this next recipe. They make it weekly and it’s devoured within minutes (no joke)! Even my hubby who doesn’t like brownies likes these brownies.

And why? Because of the frosting!!

Yes, most brownie recipes do not have a frosting, but this classic frosting for brownies we use is so delicious, you won’t want to make them without it!

Tips for making brownies

Here are a few tips and tricks for making brownies…

  • Prep the Pan: Line a baking pan with parchment paper. If you don’t have parchment paper spray the pan with cooking spray then add ¼ c flour. Tilt the pan around until each surface is lightly coated with flour then, discard the extra flour.
  • Use good quality chocolate chips and powder. Also, be sure to use butter, not margarine. 
  • Grainy batter? If your batter begins to looks grainy and oily, this means the fat has begun to separate. You can revive the batter by adding just unter 1 tsp of milk. 
  • Don’t over mix: Sifting the flour and other dry ingredients first will aerate them and help the dry ingredients combine with the liquids much faster. 
  • High altitude: use extra large eggs or add an extra egg. The added moisture will help give the brownies better texture. 
  • Don’t overbake: check the brownies 5 minutes before the suggested bake time ends. 
  • Crisp or stale brownie? Use the brownie in a truffle or with ice cream. 
Brownies cooked in baking dish

How to Make brownie frosting

  1. To begin making these brownies, blend the melted butter, sugar and vanilla in a bowl. Add the eggs and mix well with a wooden spoon.
  2. In another bowl, mix together the flour, cocoa, baking powder and salt. Combine the wet and dry ingredients and mix until well blended. Spread into a greased 9×9 pan.
  3. Bake the brownies at 350 for 27-29 minutes and let cool.

BROWNIE FROSTING. While brownies are cooling make the brownie frosting by mixing 1/3 cup sugar, milk and butter in a small sauce pan on medium/high heat. Bring to a boil and let boil for 30 seconds. Remove from heat and stir in chocolate chips until melted.

Pour over brownies and spread. Top with sprinkles right away before frosting sets.


This brownie recipe makes a perfect base for for so many brownie variations. 

  • Make them minty with a green mint layer then top with chocolate frosting. You can also use mint M&Ms of Chopped andes mints to sprinkle on top
  • Peanut butter Flavor: spread some peanut butter between the brownie and frosting layer. You can also add peanut butter chocolate chips or Reeses pieces.
  • Cream Cheese Layer: Add a cream cheese layer under the frosting then top with fresh berries. 

Brownie Bake Times

This recipe is for a 9×9 pan of brownies. If you want to make other sizes use the following information as a guide:

  • 9×13 If you want to make a 9×13 I would double the recipe. Still set the timer for 30 minutes and check until it’s done. 
  • Cupcake: Set the timer for 20 minutes and keep an eye on them. Using silicone liners makes it easy to remove the brownies from the pan. Keep in mind silicone liners also tend to cook them faster.
  • Notes: Glass or dark pans cook at a faster rate so check on the brownies sooner than you otherwise would. If the edges are burning, but the middle isn’t done loosely cover the brownies with tin foil
Brownie Frosting close up

How to Cut and Store Brownies

Unfrosted: use a plastic knife when the brownies are still warm. It will slice like butter.

Frosted: allow to cool completely and for the frosting to set. If you used parchment paper, then lift the brownie block out of the pan. Use a sharp kitchen knife and slice. Clean the blade after each cut. 

Storage: These brownies can be stored with or without the frosting. Keep them in an airtight container, on the counter, for 3-4 days. Separate any layers with wax paper.

These brownies can also be frozen. If they are frosted you will want to flash freeze them first. Do this by placing the brownies on a baking sheet in the freezer. Once frozen wrap each brownie in plastic wrap. Store all the brownies in a freezer safe container for up to 3 months. Unwrap before thawing.

Brownies with frosting

For more brownie recipes, check out:

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4.95 from 52 votes

Frosting for Brownies

By: Lil’ Luna
This creamy and decadent frosting for brownies is the perfect addition to your brownie recipe, creating a next-level dessert!
Servings: 9
Prep: 5 minutes
Cook: 27 minutes
Total: 32 minutes


Brownie Frosting

  • cup sugar
  • tablespoons milk
  • tablespoons butter
  • ¼ cup chocolate chips
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  • Blend melted butter, sugar, and vanilla in bowl. Add eggs and mix well with wooden spoon.
  • In a separate bowl, combine flour, cocoa, baking powder, and salt.
  • Add dry ingredients to egg mixture until well blended.
  • Spread into a 9×9 pan. Bake at 350°F for 27-29 minutes.
  • For FROSTING: Mix ⅓ cup sugar, milk, and butter in a small sauce pan on Med/High Heat. Bring to a boil.
  • Boil for 30 seconds. Remove from heat and stir in chocolate chips until they are all melted.
  • Pour over brownies immediately. Add sprinkles immediately as well. Let cool.


STORE. These brownies can be stored with or without the frosting. Keep them in an airtight container, separate any layers with wax paper, and store them on the counter for 3-4 days.
FREEZE for up to 3 months. Thaw at room temperature before serving. 


Calories: 409kcal, Carbohydrates: 55g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 101mg, Sodium: 308mg, Potassium: 131mg, Fiber: 2g, Sugar: 44g, Vitamin A: 621IU, Calcium: 39mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. Jane says:

    3 stars
    I made these in a glass 8×8 pan, baked for about 50 minutes and they are still not fully cooked in the middle. They taste good and I will try them again. But I’m going to put them in a 9×13 and double the amount of frosting.

    1. Lil'Luna Team says:

      Sorry to hear they didn’t bake through for you. I appreciate the feedback and giving the recipe a try!


    5 stars
    I just made the frosting to ice box mix brownies and it worked!!! I re-read the recipe many times because I was skeptical that you only need 1 1/2 tablespoons of both butter and milk and 1/3 cup of sugar, especially if you have to boil them but I followed the instructions, boiled for 30 seconds and took off heat, added chocolate chips and poured right away and it was 😃 great! It set so quickly at the edge of the pot so if I didn’t ice immediately there would have been a situation! Thanks for sharing your recipe 💕