Sheet Cake Brownies With Frosting

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. 🙂 We’ve all been there. You want that rich, fudgy brownie goodness, but the thought of meticulous measuring, multiple bowls, and a sink full of dishes? Nah, not today, Satan. That’s where these Sheet Cake Brownies with Frosting come swooping in like a chocolate-covered superhero. They’re your shortcut to brownie bliss, and trust me, your taste buds will thank you.

Why This Recipe is Awesome

Let’s be real, this recipe is basically a hug in brownie form. It’s ridiculously easy, which means even if your baking skills are, shall we say, “developing,” you can totally nail this. Plus, it makes a whole sheet pan of brownies. That means less stress about portion control (wink, wink) and more to share… or hoard. It’s also incredibly forgiving, so don’t stress about perfection. It’s idiot-proof, even I didn’t mess it up (most of the time).

Ingredients You’ll Need

Here’s the rundown of what you’ll need to conjure up this magic:

• 1 cup (2 sticks) unsalted butter, melted (use the good stuff, your brownies deserve it!)
• 2 cups granulated sugar (because we like our sweetness sweet)
• 4 large eggs (the binder of all things delicious)
• 1 teaspoon vanilla extract (the secret weapon of flavor)
• 1 cup all-purpose flour (don’t go too crazy here, we want brownies, not bread)
• ¾ cup unsweetened cocoa powder (the star of the show, obviously)
• ½ teaspoon baking powder (just a little lift, nothing too dramatic)
• ½ teaspoon salt (to balance all that sweetness)
• For the Frosting (because who eats brownies naked?):
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar (sifted if you’re feeling fancy)
• ⅓ cup unsweetened cocoa powder
• ¼ cup milk (or heavy cream for extra decadence)
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Let’s get baking!

1. Preheat & Prep: Crank your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang. This is your secret weapon for easy removal. Trust me.
2. Wet Ingredients: In a big bowl, whisk together the melted butter and sugar until they’re friends. Then, beat in the eggs one at a time, followed by the vanilla extract. It should look smooth and glossy.
3. Dry Ingredients: In a separate, *slightly* smaller bowl (or just dump it on top if you’re feeling daring), whisk together the flour, cocoa powder, baking powder, and salt.
4. Combine Everything: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! We’re not trying to develop gluten here, people. Just until you don’t see any more dry streaks.
5. Bake It Up: Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter, but not bone dry either!).
6. Cool Down: Let those beauties cool completely in the pan. This is the hardest part, I know. Patience, grasshopper.
7. Frosting Fun: While the brownies are cooling, whip up the frosting. Beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk until smooth and spreadable. Stir in the vanilla.
8. Frost & Slice: Once the brownies are totally cool, spread that luscious frosting all over the top. Then, slice ’em up and prepare for glory.

Common Mistakes to Avoid

Don’t let these little oopsies ruin your brownie party:

• Overmixing the Batter: Seriously, just combine. Overmixing = tough brownies. And nobody wants a tough brownie.
• Underbaking or Overbaking: Keep an eye on those timers! Underbaked is gooey (which can be good, but not what we’re going for here), and overbaked is sad and dry.
• Trying to Frost Warm Brownies: Frosting will melt into a sad, streaky mess. Give them time to cool, even though it’s torture.
• Forgetting to Preheat the Oven: Thinking you don’t need to preheat the oven—rookie mistake. It messes with the baking time and results.

Alternatives & Substitutions

Feeling adventurous? Or just missing a key ingredient? I gotchu.

• Chocolate Chips: Toss in a cup of chocolate chips (semi-sweet, milk, or dark – your call!) into the batter for extra chocolatey goodness.
• Nuts: If you’re a nut person (pun intended), sprinkle some chopped walnuts or pecans over the top before baking.
• Frosting Flavors: Feeling wild? Add a pinch of instant coffee to the frosting for a mocha kick, or a swirl of peanut butter.
• Milk Substitute: If you’re out of milk for the frosting, a little bit of water or even some coffee will work in a pinch.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (mostly) casual answers.

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter gives you the best flavor and texture, IMO.
• My brownies look a little cracked on top, is that bad? Nope! A little crackle on top is totally normal and, dare I say, adds to the rustic charm.
• Can I make these ahead of time? Absolutely! They actually taste even better the next day after the flavors have mingled. Just store them in an airtight container.
• My frosting is too thick, what do I do? Add milk (or your liquid of choice) a teaspoon at a time until it reaches your desired consistency.
• My frosting is too thin, what now? Add more powdered sugar, a tablespoon at a time, until it thickens up.
• Can I freeze these brownies? Yep! They freeze pretty well, either frosted or unfrosted. Just wrap them tightly.

Final Thoughts

See? Easy peasy, brownie squeezy. These Sheet Cake Brownies with Frosting are your go-to for any occasion that calls for a little sweetness and a lot less effort. They’re perfect for potlucks, movie nights, or just because it’s Tuesday and you deserve it. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!