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Semi Homemade Brownies With Penuche Frosting

A packaged mix makes these brownies a snap to fix, and the wonderful penuche frosting takes them to another level.

Fudge brownie bars topped with creamy white chocolate and nuts on a small square plate.

Take a simple boxed brownie mix and turn it into something unforgettable! These semi-homemade brownies are topped with a luscious, buttery penuche frosting made with brown sugar, cream, and toasted pecans. The soft, fudgy brownies pair perfectly with the rich, caramel-like topping, creating a dessert that tastes completely from scratch. Perfect for potlucks, holidays, or anytime you need an easy but indulgent treat.

Penuche (pronounced peh-NOO-chee) is a classic New England–style confection made primarily with brown sugar, butter, and milk or cream, giving it a distinct caramel-like flavor and fudge-like texture.

  • In candy form, penuche fudge is soft, creamy, and lightly caramelized from the brown sugar.
  • In frosting form, penuche frosting is a smooth, pourable brown sugar icing that sets into a slightly firm, fudgy layer—perfect for cakes, brownies, and bars.

It’s similar to caramel, but less intense and lighter in flavor, as it doesn’t involve cooking the sugar to a deep amber stage. Instead, it has a more gentle brown sugar sweetness with a buttery finish.

? Why You’ll Love These Brownies

  • Quick & Easy. Start with a mix for minimal effort.
  • Tastes Homemade. The rich brown sugar frosting makes it taste like you spent hours in the kitchen.
  • Crowd-Pleaser. Perfect for potlucks, holidays, or bake sales.
  • Customizable. Add or omit nuts, drizzle with caramel, or use your favorite brownie recipe.

Recipe Variations

  • Use Homemade Brownies. Swap the mix for your favorite from-scratch brownie recipe.
  • Make It Nut-Free. Omit the pecans for a smooth, creamy penuche frosting.
  • Add Chocolate Chips. Stir a handful of chocolate or white chocolate chips into the brownie batter for an extra decadent treat.
  • Go Extra Caramel. Drizzle a little caramel sauce over the frosting before it sets.
  • Turn It Into Blondies. Make a blondie base instead of brownies for a lighter, butterscotch-flavored version.

?‍Tips

  • Cool the brownies completely before frosting so the penuche doesn’t melt and slide off.
  • Toast the pecans for a deeper, nuttier flavor—just a few minutes in a dry skillet makes a big difference.
  • Work quickly with the frosting. It sets as it cools, so spread it right after mixing.
  • Cut with a warm knife for clean edges once the frosting has set.

How to Store, Freeze, and Make Ahead

Store: Keep the frosted brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for a firmer texture.

Freeze: Cut the brownies into squares and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.

Make Ahead: You can bake the brownies a day in advance and frost them before serving. The penuche frosting is best fresh and smooth.

Fudge layered dessert with a chocolate crust and creamy topping on a white plate.

Semi Homemade Brownies With Penuche Frosting

Diana
A simple brownie mix becomes something special with a rich, brown sugar penuche frosting and toasted pecans. Semi-homemade brownies that taste completely from scratch!
No ratings yet
Servings 24 servings
Course Brownies and Bars
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients
  

  • 1 21.5 oz package brownie mix plus eggs, water, and oil as package directs (for homemade brownies, see recipe suggestions below)

Penuche Frosting

  • 1/2 cup chopped pecans, toasted
  • 1/2 cup evaporated milk or light cream
  • 5 tablespoons butter
  • 1 1/2 cups light brown sugar, packed
  • 1/2 cup chopped pecans, toasted*
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla

Instructions

  • Prepare the Brownie Mix: Follow the package directions to prepare the brownies. Spread the batter in a greased and floured 9-by-13-by-2-inch baking pan and bake as directed. Transfer to a rack to cool completely.
  • Toast the Pecans: Put the chopped pecans in a dry skillet over medium heat. Cook, stirring and turning, until the pecans are lightly brown and aromatic.
  • Make the Frosting: In a medium saucepan, combine the evaporated milk or cream, butter, and brown sugar. Cook over medium heat, stirring, until the mixture comes to a boil. Continue boiling, stirring constantly, for 1 full minute. Remove from the heat and stir in the pecans, confectioners’ sugar, and vanilla. Let the mixture cool for 5 minutes, stirring about once every minute.
  • Finish the Brownies: Spread the frosting over the cooled brownies. Let stand for about 45 minutes, or until the frosting is set. Cut the brownies into squares or bars.
Keyword brownie mix, brownies, penuche frosting
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