Chocolate Brownies Fudge Frosting (Print Version)

Rich, chewy chocolate brownies topped with smooth, decadent fudge frosting for chocolate lovers.

# What You Need:

→ Brownie Batter

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder

→ Fudge Frosting

09 - 1/4 cup unsalted butter
10 - 1/4 cup unsweetened cocoa powder
11 - 1/4 cup milk
12 - 2 cups powdered sugar, sifted
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt

# Preparation Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang.
02 - Whisk together melted butter and granulated sugar until well blended.
03 - Beat in eggs one at a time, then stir in vanilla extract.
04 - Sift cocoa powder, flour, salt, and baking powder into the wet mixture. Fold gently until just combined.
05 - Pour batter into prepared pan, smooth surface, and bake 25 to 30 minutes until a toothpick comes out with moist crumbs.
06 - Allow brownies to cool completely on a wire rack in the pan.
07 - Melt butter over low heat in a saucepan. Stir in cocoa powder until smooth.
08 - Whisk in milk and remove from heat. Gradually beat in sifted powdered sugar until thick and creamy.
09 - Stir in vanilla extract and a pinch of salt.
10 - Spread fudge frosting evenly over cooled brownies.
11 - Refrigerate for 15 to 20 minutes to set frosting before slicing.

# Expert Advice:

01 -
  • They're forgiving enough for a first-time baker but rich enough to impress anyone you serve them to.
  • The frosting is silky and thick without being overly sweet, letting the chocolate flavor shine through.
  • You get that perfect contrast of chewy brownie and creamy frosting in every bite.
02 -
  • Don't overbake these—they're supposed to be chewy inside, and they'll firm up slightly as they cool, so pull them out while the center still looks a touch soft.
  • Sifting the powdered sugar for the frosting might seem fussy, but it's the difference between a silky spread and a grainy one that feels chalky.
  • Completely cooling the brownies before frosting is non-negotiable unless you want frosting soup.
03 -
  • Always use a toothpick to test doneness, and remember that a few moist crumbs are better than a clean insertion—they continue cooking as they cool.
  • If your frosting looks grainy, push it through a fine mesh sieve with the back of a spoon to catch any unblended powdered sugar.

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