Introduction

These Valentine’s Day Brownies with Frosting are rich, fudgy, and perfectly decadent—a chocolate lover’s dream come true. Topped with a luscious cocoa frosting, they’re the perfect sweet treat to share with someone special or to enjoy yourself.

A square piece of chocolate cake sits on a white scalloped plate on a white marbled surface. The cake has two layers: the bottom layer is dark, moist chocolate with a rough, crumbly texture, while the top layer is a smooth, thick light pink frosting spread evenly. Tiny red and white sprinkle bits are scattered on the frosting and around the cake on the plate. On top, a pink heart-shaped decoration stands upright in the center. Around the plate are small, pink heart-shaped sugar decorations. In the background, two more similar pieces of cake sit out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, plus extra for greasing the pan
4 ounces unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt

For the Frosting:

½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
¼ cup unsweetened cocoa powder
4 tablespoons milk or cream
1 teaspoon vanilla extract
Optional: Valentine’s sprinkles, chocolate chips, or a drizzle of melted chocolate

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Step 2: Melt the butter and unsweetened chocolate together until smooth. Use a microwave in 30-second intervals, stirring between, or melt over a double boiler.
Step 3: Pour the melted chocolate mixture into a large bowl. Add the sugar and whisk until glossy and well combined.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract. Mix just until incorporated; don’t overmix.
Step 5: In a separate bowl, whisk together the flour and salt. Gently fold the dry ingredients into the wet mixture until just combined.
Step 6: Pour the batter into the prepared pan and spread evenly. Tap or shimmy the pan gently to level the batter.
Step 7: Bake for 25–30 minutes. The edges should be set, and a toothpick inserted in the center should come out with moist crumbs.
Step 8: Let the brownies cool completely in the pan before frosting.
Step 9: To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, until smooth and spreadable. Stir in vanilla.
Step 10: Once the brownies are completely cool, spread the frosting generously on top. Decorate with sprinkles, chocolate chips, or melted chocolate as desired.

Tips & Variations

Use high-quality unsweetened chocolate for the best flavor and fudgiest texture.
Room temperature eggs help the batter blend smoothly and improve texture.
For a nutty twist, fold in chopped walnuts or pecans before baking.
Swap the vanilla extract in frosting for almond extract for a different flavor profile.
If you prefer a thinner frosting, add a bit more milk, one teaspoon at a time, until you reach your desired consistency.

Storage

Store frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Bring to room temperature before serving for the best texture. You can also freeze unfrosted brownies for up to 3 months; thaw completely before frosting.

How to Serve

A single square piece of chocolate cake sits on a white plate with scalloped edges, resting on a white marbled textured surface. The cake has two clear layers: a thick, moist dark brown chocolate base and a thick layer of light pink frosting on top. The frosting is sprinkled with small red and pink sugar bits. On top of the cake, a pink candy shaped like a heart stands upright, centered. Around the plate near the cake, small pink and red heart-shaped candies and sugar pieces are scattered. In the background, there are blurred pieces of the same cake on white plates. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

A 9×13 inch pan works best for these brownies to ensure even baking and the right thickness. If using a smaller pan, increase baking time; for a larger pan, reduce it slightly and watch closely to avoid overbaking.

How do I know when brownies are done?

The edges should look set and slightly pulled away from the pan, and a toothpick inserted in the center should come out with moist crumbs but not wet batter. This ensures fudgy brownies rather than cakey ones.