Okay, you guys know I usually do small-batch desserts around here. But life isn’t all quiet nights in with your partner or a friend or two. Sometimes six cookies just aren’t going to cut it, and you need something sweet that will feed a crowd. That’s what I have for you today, a big batch of completely decadent frosted brownies perfect for parties, potlucks, and bake sales. These are a full-size version of my ever-popular small-batch brownies, which means they’re my favorite brownies in the world. They’re super rich with the ideal level of brownie fudginess: moist and decadent without feeling undercooked or too wet like some really fudgy brownies do. They’re kind of going to knock your socks off.
A Big Batch of Brownies
This recipe makes a 9×13-inch pan of brownies, which translates to 24 good-sized brownies. They’re not huge, but these things pack such a sugary punch, you can’t really eat more than one at a time.
The Best Frosting for Brownies
To make these really good brownies even better, I’ve added a substantial layer of chocolate frosting. This chocolate frosting is an American buttercream, which means it’s made with softened butter, powdered sugar, and cocoa powder. No eggs required. I love American buttercream for brownies because it’s rich, buttery, very chocolatey AND it sets beautifully.
The frosting won’t get completely solid—you can still dent it if you press hard with your finger, but it will harden enough for stacking or wrapping, so if you’re looking for a frosting that hardens enough to package for gifts or bake sales, this is it.
Must Add Sprinkles
Because these brownies are so rich and chocolatey, I do recommend topping them with something with a bit of crunch. I used star sprinkles. Regular jimmies work too, and I think mini M&M’s or Reeses Pieces would be stellar. I haaaaate nuts on brownies, but they’re your thing, you do you. 😉 Just make sure to add your toppings right after frosting the brownies, because they won’t stick as well once the frosting sets.
Frosted Brownies Recipe Notes
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