4th of July Flag Brownies with Piped Frosting
Fudgy chocolate brownies topped with butter-marshmallow frosting piped into a patriotic flag design using red, white, and blue stars and stripes. The brownie base is rich and dense, with a shiny crackle top, while the frosting is light and fluffy from whipped marshmallow crème. Perfect for summer cookouts and holiday celebrations, this show-stopping dessert combines classic brownie flavor with decorative piping techniques that make it ideal for Fourth of July gatherings. What sets this version apart is the clever use of marshmallow crème to lighten the buttercream and the dual piping method that creates both a star-pattern canton and horizontal striped effect.
Ingredients
- 1 cup butter, softened for frosting, or use room temperature
- 4 ounce unsweetened baking chocolate, choppedcocoa powder (2/3 cup) + butter (1 tablespoon)1:1vegandairy-freeadds dairy
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- 2 cup sugar, granulated
- 1 ½ cup all-purpose flourgluten-free all-purpose flour1:1gluten-free
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- 4 large eggs, room temperature
- 1 ½ cup butter, for brownie base
- 2 cup powdered sugar
- 2 teaspoon vanilla extract
- 13 ounce marshmallow crème, one jarwhipped cream (1.5 cup)1:1 volumedairy-free alternative availableadds dairy
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- red food color, as needed
- blue food color, as needed
Instructions
- 1
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Grease bottom only of foil.
- 2
Melt butter and unsweetened chocolate in 4-quart saucepan over medium-low heat, stirring constantly, until smooth.
- 3
Stir in sugar, flour, and eggs until just mixed. Spread into prepared pan.
- 4
Bake until brownie just begins to pull away from sides of pan. Cool completely.
- 5
Beat softened butter, powdered sugar, and vanilla in bowl on medium speed until creamy.
- 6
Add marshmallow crème and continue beating until well mixed.
- 7
Divide frosting: measure 2/3 cup into small bowl and tint blue. Measure 1 1/4 cups into another bowl and tint red. Leave remaining frosting white.
- 8
Fill pastry bags fitted with large star tips: one with blue frosting, one with 1/2 cup white frosting.
- 9
Pipe one column of stars, alternating blue and white, stopping halfway down brownies to create 6 rows. Pipe another column of stars alternating opposite the first column. Continue alternating columns until square is approximately 1/3 way across brownies.
- 10
Place remaining white frosting in piping bag fitted with large round tip. Place red frosting in pastry bag fitted with large round tip.
- 11
Starting at top of brownie, pipe dollop of red frosting. While piping, apply pressure from center of dollop, pulling frosting across.
- 12
Use same technique for white row directly under red row. Alternate red and white rows until you reach bottom of bar.
Tips
Cool brownies completely before frosting to prevent frosting from melting and sliding off. Room-temperature brownie surface is essential for piping.
Organize all piping bags and tips before starting to decorate. Keep frosting at room temperature to maintain consistent texture for piping.
Use an offset spatula to smooth frosting between rows if piping lines are uneven, or accept the rustic look for a homemade appearance.
Good to Know
Store covered at room temperature for up to 2 days. Refrigerate for up to 5 days in airtight container. Frosting will firm up when chilled.
Bake brownies up to 2 days ahead and store unfrosted. Frosting can be made 1 day ahead and stored covered in refrigerator; bring to room temperature and re-whip before piping.
Serve at room temperature for best frosting texture and flavor. Cut into 2-inch squares with a sharp, damp knife for clean edges.
Common Mistakes
Underbake brownies to avoid cracks that disrupt piping; test by checking that edges just pull away from pan sides.
Overbeat frosting to avoid separating or becoming grainy; mix until creamy, not fluffy.
Use warm brownies to avoid piping; cooled surface prevents frosting from melting and running.
Substitutions
Dairy-Free Swaps
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Vegan Options
Gluten-Free Swaps
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FAQ
Can I make these brownies ahead for a party?
Yes. Bake brownies up to 2 days ahead and store unfrosted at room temperature. Make frosting 1 day ahead and refrigerate. Bring frosting to room temperature and re-whip before piping 2-3 hours before serving.
What if I don't have marshmallow crème?
Substitute with 1.5 cups whipped heavy cream folded into the buttercream, or use 1 cup marshmallow fluff and increase butter slightly. Texture will be slightly different but still delicious.
How long do decorated brownies keep before the frosting gets stale?
Frosted brownies stay fresh at room temperature, covered, for 2 days. Refrigerate in airtight container for up to 5 days. Frosting firms up when chilled but softens again at room temperature.