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Butt Kickin' Brownies


There is a reason why these brownies are called Butt Kickin Brownies, they have double chocolate deliciousness, and you can even add more with sprinkling with M&Ms.

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Rate this recipe 4.3/5 (3 Votes)


  • Vegetable oil spray, for pan
  • Flour, for dusting pan
  • 2 (20-ounce) packages brownie mix, I pre
  • 12 tablespoons butter, melted, 1 1/2 sticks
  • 1/2 cup buttermilk**
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 12 tablespoons butter, 1 1/2 sticks
  • 1/2 c unsweetened cocoa powder
  • 1/2 cup milk
  • 5 1/2 About 5 1/2 cups powdered sugar


Servings 18
Preparation time 15mins
Cooking time 65mins


Step 1

Preheat oven to 325°F. Lightly spray the bottom of metal 9×13 pan and dust with flour. Shake out excess flour.

Place brownie mix, melted butter, eggs and vanilla in a large mixing bowl and stir with a wooden spoon (don't use a mixer) until moistened, about 40 strokes. (The batter is very thick and other kinds of spoons will get all bendy when you stir). Pour batter into prepared pan and put pan in the oven.

Bake the brownies until the edges have set and the center is soft (45 to 50 minutes). I usually insert a toothpick in the center and if it has moist crumbs stuck to it (not batter), they are done. Transfer the pan to a wire rack to cool for 20 minutes before frosting.

Melt the butter in a medium saucepan over low heat, about 2-3 minutes, until melted. Stir in cocoa powder and milk. Cook, stirring, until the mixture thickens and just begins to boil. Remove pan from heat and stir in 5 cups of powdered sugar, adding more if needed. You want the consistency to be as smooth and thick as hot fudge sauce.

Pour the frosting over the brownies and smooth with a spatula. If you are wanting to sprinkle any goodies on top, work quickly because the surface of the frosting sets up fast. The recipe does not call for anything to be sprinkled on top, but I used mini M&Ms at the point in my life where I’ve realized that M&Ms make some desserts a little more yummy.

**Let these cool and then set up in the fridge for a couple of hours before cutting. They cut cleaner and don’t get stuck to knife.

**Note: You can make your own buttermilk since the recipe only calls for 1/2 cup, instead of buying a carton or bottle. Pour 1/2 cup of regular milk into a glass measuring cup. Add 1/2 tablespoon of white or cider vinegar to the milk and let it sit until it gets thick.

**For these, I use Duncan Hines Family Style Chewy Fudge mix. I have found it to work the best.

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