Chocolate Brownies with Fudge Frosting (Printable)

Decadent chocolate squares topped with creamy fudge frosting for a rich, satisfying treat.

# What You Need:

→ For the Brownies

01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 3 large eggs
05 - 1 tsp vanilla extract
06 - 3/4 cup all-purpose flour
07 - 3/4 cup unsweetened cocoa powder
08 - 1/2 tsp salt
09 - 3.5 oz bittersweet chocolate, chopped

→ For the Fudge Frosting

10 - 4 oz unsalted butter
11 - 1/3 cup unsweetened cocoa powder
12 - 1/4 cup milk
13 - 1/2 tsp vanilla extract
14 - 2 cups powdered sugar, sifted
15 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined and glossy.
03 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Sift in the flour, cocoa powder, and salt. Gently fold until just combined; do not overmix.
05 - Fold in the chopped chocolate.
06 - Pour the batter into the prepared pan, smoothing the top.
07 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Cool completely in the pan on a wire rack before frosting.
09 - In a medium saucepan, melt the butter over low heat. Stir in cocoa powder until smooth.
10 - Remove from heat. Add milk, vanilla, and salt, stirring to combine.
11 - Gradually whisk in the powdered sugar until a thick, spreadable frosting forms. Add a little more milk if needed.
12 - Spread the frosting evenly over the cooled brownies. Let set for 10–15 minutes before cutting into squares.

# Expert Tips:

01 -
  • The brownies are genuinely fudgy without being undercooked, thanks to a careful bake time and the right chocolate ratio.
  • This frosting is thick and creamy without being overly sweet, so every layer feels intentional.
  • The whole recipe takes about an hour from start to finish, making it perfect for when you need chocolate comfort fast.
02 -
  • A toothpick test is your friend here—brownies continue to cook slightly as they cool, so you want them just slightly underbaked when they come out of the oven.
  • Sifting the powdered sugar for the frosting isn't fussy; unsifted powdered sugar has tiny lumps that create gritty frosting no matter how hard you whisk.
  • Let the brownies cool completely before frosting, or you'll end up with melted frosting and a disappointing presentation.
03 -
  • Use room-temperature eggs when possible—they incorporate into the batter more evenly and create a smoother texture than cold eggs.
  • If your kitchen is warm, chill the mixed frosting for a few minutes before spreading; cold frosting is easier to control and looks cleaner on top of the brownies.

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