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Frangelico Brownies Recipe with Cocoa Frangelico Icing

I feel like it’s been quite a while since I’ve done a dessert here on the blog. Since spring is now here (hooray!!) and Easter is just around the corner, I figured it’d be a good time to share this delicious and decadent recipe with you – a Frangelico brownies recipe. It’s essentially a regular cake-like brownie punched up with a little Frangelico in both the batter and the icing. SCORE!


Some of you might be wondering exactly what Frangelico is… Basically, it’s a hazelnut liqueur from Italy. But more than that, it’s a versatile liqueur that can be sipped as is, mixed into a cocktail, or added to recipes for an unforgettable twist. Back in my restaurant days when doing pastry at Lafitte’s Landing in Donaldsonville, La., the pastry chef made Frangelico brownie ice cream one time for a dessert special. I always liked the thought of that and had been meaning to make these for like 12 years, basically.

So what finally got me off my butt to make them? Winning a bottle of Frangelico in Creative Culinary‘s birthday giveaway, that’s what! When you get a free bottle of something, you really have no more excuses to not make the recipe you’ve been delaying for over a decade. And you know what? I’m SO glad I finally made them because they were delicious! Jeremy loved them, and I’m sure you will too!


Besides Frangelico, cocoa powder and a hazelnut chocolate bar are the other two key flavor ingredients in the brownie recipe. No big surprises with the cocoa powder, I’m sure. But my special treat here is the hazelnut chocolate bar. I actually received the chocolate bar for free was well from the Fresh Market grand opening last summer here in New Orleans (relax, it was still fresh). I was holding on to it to bake with it. When I won the bottle of Frangelico, I knew it was another sign of exactly what to do with it!


No good brownie recipe is without an equally tasty icing to accompany it. I don’t know about you but brownies without icing are like just having the club soda without the gin… ha, ok, I kid (sort of), but you get what I’m saying. A good icing completes the brownies!


Normally for brownies, I make a basic icing with cocoa powder, powdered sugar and butter. I’ve added in a bit of Frangelico for additional flavor. This icing is rich and buttery. If you prefer a lighter, more whipped icing, you can add more powdered sugar until it’s as light and fluffy as you want it. There’s no right/wrong here – it’s what you like that matters most! I’m just here to help guide you along and tell you it’s OK to be bold!!


So now you’ve got your brownies made. And you’ve got your icing made. Now it’s time to combine the two… except that it’s not. You need to wait for the brownies to cool about two hours before attempting to ice them. Remember, the icing is mostly butter, and if you put that on hot brownies, it will literally melt away and mess with the texture of your icing. Trust me, I’ve made the mistake before, and it’s not pretty. No, sir… Or ma’am.


And there you have it – easy Frangelico brownies. In a mere 20 minutes these babies are whipped up and in the oven. The hardest part is waiting till their cool to ice them, but I know you can do it. BTW, these can last up to a week in an air tight container in the fridge. Best to let them sit out for about 20-30 minutes before eating so the icing and brownie can soften a bit. But if you don’t have the time or inclination, you’re most certainly welcome to eat them straight from the fridge!!


My sweet tooth is aching for some chocolatey goodness… Let’s get to that recipe!

Yield: 9-12 brownies

Frangelico Brownies Recipe with Cocoa Frangelico Icing

This Frangelico brownies recipe is rich, decadent & totally delicious. They're topped with a creamy cocoa Frangelico icing too for an extra special finish.


  • 1 tablespoon softened butter, for greasing the pan
  • 2 tablespoons flour, for dusting the buttered pan
  • 3 large eggs
  • 1/2 cup sugar, sifted
  • 1/2 cup brown sugar, sifted
  • 2/3 cup cocoa, sifted
  • 1/2 cup flour, sifted
  • 1 stick of butter, melted
  • 3 1/2 ounce sweet chocolate bar with hazelnuts (or something comparable), chopped into pieces
  • 1 teaspoon vanilla extract
  • 2 tablespoons Frangelico liqueur
  • 1/2 teaspoon kosher salt
Creamy Cocoa Icing:
  • 1 stick of butter, softened
  • 1 cup powdered sugar, sifted
  • 2 tablespoons cocoa powder, sifted
  • 1 teaspoon Frangelico liqueur


    1. Preheat the oven to 300 ºF. Butter and flour an 8-inch square pan or something of comparable size.
    2. In a stand mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow (about two minutes).
    3. Add both sugars then add remaining ingredients. Mix well to combine, scraping sides of mixer bowl down as needed to ensure even mixing.
    4. Pour the batter into the greased and floured pan and bake for 45 minutes.
    5. When done, remove to a rack to cool. Cool for about two hours before trying to ice them.
    1. While the brownies are cooling, start on the icing.
    2. In the bowl of a stand mixer fitted with the paddle attachment, add all ingredients.
    3. Whip on medium-low to start and increase to high as powdered sugar and cocoa powder are incorporated into the icing. Scrape sides of bowl as needed to make sure icing mixes evenly.
    4. When brownies are cool, spread icing on them. Cut and serve brownies.

Total time includes cooling time for brownies.

Adapted from Alton Brown's recipe (via the Food Network).

Prep:20 minutes

Cook:45 minutes

Total:3 hours, 5 minutes

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