Celebrate the Indy 500 with Checkered Flag Brownies from Kylee’s Kitchen

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Checkered Flag Brownies


For the brownies

  • 2 boxes brownie mix (I ususally use Ghirardelli Double Chocolate)
  • 3/4 cup Challenge butter, melted
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla

For the frosting

  • 1/3 cup Challenge butter
  • 1/3 cup milk
  • 2 Tablespoons unsweetened cocoa powder
  • 3 cups powdered sugar


Preheat oven to 350. Line a 9x13 metal baking pan with aluminum foil and spray with nonstick spray.

Put the brownie mix, melted  butter, eggs, milk, and vanilla in a large bowl. Mix with a wooden spoon until combined. Spread brownie batter in prepared pan evenly and bake for about 30 to 40 minutes. I like my brownies softer so my baking time was closer to 30 minutes, but I know some people like brownies with crispy edges.

While brownies are cooling, prepare frosting. In a medium saucepan over medium heat, melt butter. Once the butter is melted, add the milk and the unsweetened cocoa powder, and stir until the mixture begins to boil. Remove from heat and whisk in powdered sugar. Pour over brownies. Make sure to spread quickly before it sets.

Let brownies cool to room temperature for about 30 minutes. You must make sure frosting has completely hardened before the next step!

Cut paper into 1-inch squares, and lay the squares on brownies in a checkered flag design.

Sprinkle with powdered sugar.

Lift pieces of paper up, and it will look like a checkered flag!

Recipe adapted from Kylee Wierks of Kylee's Kitchen via the Cake Mix Doctor.

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