Butter Cream Brownies

So here is Day 3 of “Cake Batter and Butter Cream Week” and boy o boy are you going to love me for these!

Buttercream Brownies

Brownies are one of my most favorite sweet treats and I love me some butter cream frosting on just about anything. So why not combine them?! Luckily for me I cannot eat much of these because they are way to rich. In fact, I could only take one bite out of one them. Super good, yet super sweet.

Buttercream Brownies

Although most of you are enjoying this weeks sweet treat ideas, my co-workers are not. They are loving and hating me all at the same time. Now I know what Jay-Z feels like (not really). I have brought them in the cake from Day 1, the cookies from Day 2, and now these brownies for Day 3! But behold co-workers that are reading this, I have found a place for these brownies to go and you do not have to worry about indulging in these brown butter cream squares of deliciousness. They have a different destination. I am going to torcher my old co-workers. “MUAAHHHHH”, as I laugh diabolically. If you want to torcher someone and give them a great opportunity to gain weight and develop diabetes, I recommend making these. After working out an extra day, eating healthy the rest of the week, and doing a 3 day detox, they will lose the weight and lower their sugar in no time. Everybody wins!

Buttercream Brownies

Butter Cream Brownies


  • • ½ cups Unsalted Butter, Room Temperature
  • • 10 ounces, weight Semi-sweet Chocolate, Chopped
  • • 1-½ cup Sugar
  • • 4 whole Eggs
  • • 1 teaspoon Vanilla Extract
  • • ¾ cups Flour
  • • ½ teaspoons Salt
  • • ¼ cups Hot Fudge Sauce, More For Drizzle
  • • 1-½ stick Unsalted Butter, Room Temperature
  • • 4 cups Powdered Sugar
  • • ½ teaspoons Salt
  • • 1 teaspoon Vanilla Extract
  • • 2 Tablespoons Milk
  • • ⅛ cups Rainbow Sprinkles (optional)


  1. For the brownies: Preheat oven to 350 F.
  2. Using a double boiler or small sauce pan, melt the butter on medium heat. Once the butter is melted, quickly add the chocolate and take pan off the heat. Stir until completely melted and allow to cool to room temperature.
  3. In a separate bowl, beat the sugar and eggs, adding eggs one at a time. Then add the vanilla, flour and salt. Lastly, pour in the melted chocolate mixture and the hot fudge sauce and beat until well incorporated.
  4. Prepare an 8X8 square cake pan by layering the pan with parchment paper and spraying the parchment paper with baking spray or butter. Pour the brownie mixture into the pan and bake for 25-30 minutes. Using a toothpick, stick the brownies in the middle to determine if they are done. The toothpick should come out relatively clean or with a few crumbs on it when done.
  5. Once the brownies are finished baking remove them from the oven and allow them to cool at room temperature. Then place them in the refrigerator to be chilled. Chill for 1 hour.
  6. For the buttercream: In a medium bowl, beat the butter and and begin to add the powdered sugar. The frosting will become slightly thick with big crumbs. Add the salt, vanilla extract and milk.
  7. Now that your brownies are chilled, take the buttercream frosting and frost the top of the brownies using all of the buttercream. Drizzle some hot fudge over the top for appeal if you would like and/or sprinkle with rainbow sprinkles and chill for about 30 minutes before serving.


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