Chocolate Brownies with Fudge Frosting (Printable)

Moist, fudgy squares topped with a creamy, rich chocolate glaze for the perfect sweet treat.

# Ingredient List:

→ Brownie

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

→ 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 oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Whisk melted butter, granulated sugar, and light brown sugar in a large bowl until glossy and combined.
03 - Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
04 - Sift together flour, cocoa powder, and salt; gently fold into wet mixture until just combined to avoid overmixing.
05 - Incorporate chopped bittersweet chocolate evenly into the batter.
06 - Pour batter into prepared pan, smooth top, and bake for 28 to 32 minutes until a toothpick inserted near the center comes out with moist crumbs.
07 - Allow brownies to cool completely in the pan set on a wire rack before applying frosting.
08 - Melt butter over low heat in a saucepan, stir in cocoa powder until smooth, then remove from heat.
09 - Add milk, vanilla, and salt to the cocoa mixture and combine, then gradually whisk in powdered sugar until a thick, spreadable consistency is achieved; add milk if needed to adjust.
10 - Spread frosting evenly over cooled brownies and allow to set for 10 to 15 minutes before slicing into 16 squares.

# Expert Tips:

01 -
  • They stay moist for days because the recipe respects the line between underbaked and perfect.
  • The frosting is thick enough to spread like a dream but rich enough to make you close your eyes with the first bite.
  • No special equipment or fancy techniques needed, just butter, eggs, chocolate, and about an hour of your time.
02 -
  • Do not overbake; the toothpick test is your best friend, and a few moist crumbs are better than a dry brownie any day.
  • Cooling the brownies completely before frosting prevents the frosting from sliding off and melting into puddles.
  • If your frosting breaks or looks grainy, you likely whisked in the powdered sugar too fast; slow down and let it incorporate gradually.
03 -
  • Invest in a good quality cocoa powder and bittersweet chocolate; they're only a few ingredients, so each one deserves to be the best you can find.
  • Use a toothpick, not a cake tester, for checking doneness, because the smaller hole won't deflate the crumb structure.

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