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Cotton Candy Frosted Brownies

Indulge in rich, fudgy brownies topped with a light cotton candy buttercream that brings nostalgic carnival vibes to your dessert table.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter, melted
  • 1.5 cups granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour
  • 0.75 cup cocoa powder Use high-quality cocoa for better flavor.
  • 0.5 tsp salt
  • 0.5 tsp baking powder
Cotton Candy Frosting
  • 1 cup unsalted butter, softened Must be at room temperature.
  • 3 cups powdered sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp cotton candy extract or vanilla extract Cotton candy extract is concentrated; adjust to taste.
  • 1-2 drops pink and blue food coloring Optional for pastel effect.
  • to taste Cotton candy for garnish Add just before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper and lightly grease it.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
  3. Add eggs and vanilla extract; mix until well combined.
  4. Sift in flour, cocoa powder, salt, and baking powder; fold gently.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out with moist crumbs.
  6. Let the brownies cool completely.
Frosting
  1. Beat the softened butter until creamy, then gradually add powdered sugar and heavy cream, beating until smooth.
  2. Mix in cotton candy extract and food coloring if desired.
Assembly
  1. Spread the frosting over the cooled brownies and top with cotton candy just before serving.

Notes

Store unfrosted brownies at room temperature for up to 3 days; frosted brownies keep in the fridge for up to 4 days. Keep cotton candy separate until serving.