Belfonte Dairy | From the Heart of Kansas City

Buttercream-Frosted Present Brownies


For the Brownies:
1 cup (220g) unsalted butter, melted
1 cup (210g) granulated sugar
1 cup (220g) light brown sugar
4 large eggs (200g), room temperature
1 teaspoon vanilla extract
2/3 cup (54g) cocoa powder
1 cup (140g) all purpose flour
1/2 tsp salt

For the Buttercream:
3⁄4 cup (165g) unsalted butter
2 cups (240g) powdered sugar
1-2 tablespoons (15-30g) Belfonte Vitamin D milk


For the Brownies:
Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper and spray with cooking spray to ensure the brownies remove from the pan cleanly after baking and cooling.

In a large bowl, whisk melted butter, granulated sugar, light brown sugar, room temperature eggs, and vanilla extract together until smooth.

Add all purpose flour, cocoa powder, and salt to the batter and whisk only until you see the dry ingredients disappear into the batter. Mixing past this point could lead to drier brownies.

Transfer the batter to your prepared pan. Bake the brownies for 25-30 minutes until the tops are shiny and look set and a toothpick inserted into the center comes out with some moist batter and crumbs.

Allow the brownies to fully cool before slicing and frosting.

For the Buttercream:
In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat butter and powdered sugar on low speed until combined.

Pour Belfonte Vitamin D milk into the frosting and beat on high speed for 3-5 minutes until light, bright white, and creamy.

Remove about 1⁄4 cup of frosting and dye it another color of your choice. Transfer the colored frosting to a piping bag or zippable plastic bag with the corner snipped off for greater control.

Top the cooled brownies with the white buttercream. Then, slice the brownies.

Create a cross shape on each brownie with the colored frosting before creating two oval-shaped loops and two squiggly lines coming from the center to create the bow.

Store the brownies tightly covered or in an airtight container at room temperature for up to 4 days or in the freezer for up to 4 months.

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