These are chewy, fudgy, and ultra-rich frosted brownies covered in a generous layer of creamy chocolate buttercream. The recipe starts with a combo of melted butter and quality chocolate, which provides a smooth and velvety base for these dense fudge-like treats. Bake these in a 9-inch square pan, then cool for about 1 to 2 hours before frosting.
I originally published this recipe in 2014 and have since added new photos and a video tutorial.
There’s nothing like indulging in a from-scratch brownie.
But if you cover that brownie in creamy chocolate buttercream, you’re entering another dessert dimension. A moist and dense brownie underneath a blanket of sweet and smooth frosting is pure chocolate luxury.
If you’ve tasted these frosted brownies before, you know I’m not exaggerating.
These are R-I-C-H!
One reader, Maddy, commented: “Wow, I have never made brownies this fudgy or flavorful before! They are delicious and richly indulgent. A small piece is more than enoughโbe sure to share with friends and family so they can all think that you are the best baker ever. They will after they taste these brownies! โ โ โ โ โ ”
Chewy & Fudgy Frosted Brownies
Here’s what you can expect from this dessert recipe:
- Fresh homemade flavor
- 1 bowl brownie batter + 1 bowl chocolate frosting
- Yields a 9-inch square pan of brownies (about 16)
- Intensely chocolatey
- Crackly, shiny surface before frosting
- Dense and moist, yet still a bit chewy
By the way, I also used this recipe as the starting point for my skillet brownie. When it works, it works!
5 Key Ingredients in These Chewy Brownies
Before you begin, it’s helpful to know the importance of the ingredients you’re using. Especially since you’re taking the time to make a treat from scratch, that could easily be made from a box instead. I wasn’t able to develop this frosted brownie recipe without a little practice and learning. There are 5 main ingredients in your brownie batterโvarying the amounts of these ingredients will affect the texture and flavor of the finished product, so I don’t recommend adjustments.
- Butter: Melted butter adds flavor and helps develop a chewy texture.
- Chocolate: Homemade brownie recipes call for cocoa powder and/or solid chocolate. If using all cocoa powder, you need more fat in the brownie batter because cocoa powder does not contain cocoa butter. My brownie recipe uses mostly solid chocolate with a little cocoa powder. Double the chocolate goodness! Semi-sweet chocolate is best here; I don’t suggest using unsweetened or bittersweet chocolate. I prefer Baker’s or Ghirardelli brand chocolate. You need 2 4-ounce bars. (And if you love white chocolate, see my separate recipe for white chocolate brownies!)
- Flour: I use as little flour as possible to produce a fudge-like brownie that still has some nice structure. More flour = a lighter, more cake-like brownie.
- Sugar: These homemade brownies use 3/4 cup of granulated sugar. I also add 1/4 cup of brown sugar, which adds a bit of moisture.
- Eggs: Eggs perform many functions in baking including binding, adding richness, tenderizing, providing structure, adding lift, and so on. This recipe uses 3 eggs, which give the brownies a tight crumb and melt-in-your-mouth texture.
You also need cocoa powder for both the brownie batter and the frosting. For superior flavor, I recommend dutch-process cocoa powder over natural cocoa powder.
And finally, vanilla, salt, and chocolate chips are the remaining few ingredients. Each add some flavor.
Melted Butter + Chocolate
Melt the butter and chopped chocolate together first. It’s helpful to cut the butter into pieces so it melts quickly and evenly. You can use a microwave or the stove for this step.
Again, this provides unbeatable chocolate flavor and a smooth starting point for your perfect brownies.
Use a bowl or pot that’s on the larger side, because eventually, all of the remaining ingredients will join.
Expect a Semi-Thick Batter
Give the batter a good whisk to ensure there are no remaining pockets of cocoa powder and flour, and then fold in the chocolate chips. Expect a semi-thick batter:
Spread the batter into a parchment paper-lined 9-inch square pan. If you’re looking for a recommendation, I use and love this USA Pan 9-inch square baking pan.
Chocolate Brownie Frosting
There are many different ways to dress up your brownies, and I am no stranger to the varying options including cookies & cream brownies, Guinness brownies, and mint chocolate brownies.
You can also frost brownies with a cooked fudge-like frosting, or a chocolate ganache. I find both to be particularly rich for these, and too similar to the brownie layer in both texture and taste. So, instead, I always opt for chocolate buttercream. It’s lighter, a tad sweeter, and ultra creamy. For the buttercream, I use a variation of my regular chocolate buttercream, a favorite choice for cupcakes, cakes, and chocolate frosted cookies. Most of the ingredients are repeats from the brownie batter, with the exception of confectioners’ sugar and milk.
Success tip for the milk: Instead of milk, you can use heavy cream. Regardless of which you use, warm it up for a few seconds in the microwave or in a small pot on the stove. Adding slightly warm liquid to the frosting helps to thin it out and creates a smoother, more satiny finish.
The satiny frosting glides onto the cooled brownies seamlessly:
You can, but I don’t recommend it. I find the added sugar helps to develop the brownie’s shiny, crackly crust. In fact, this is an experiment many bakers have tried, including the crew over at King Arthur Baking. How fascinating! And, as always, be sure to whisk the sugar into the warm melted butter and chocolate, as that also helps develop a crisp crackly top.
Not for this recipe. Instead, try my seriously fudgy homemade brownies, and you can leave out the 2 ounces of melted chocolate and 2 ounces of chopped chocolate in that recipe. (Or try my coconut cheesecake brownies or brownie ice cream sandwiches!)
This isn’t enough batter for a larger 9×13-inch pan. Instead, try my seriously fudgy homemade brownies.
If you love a little peanut butter with your brownies, try my peanut butter stuffed brownies next!
Print
Chewy Fudgy Frosted Brownies
- Prep Time: 35 minutes
- Cook Time: 32 minutes
- Total Time: 2 hours, 30 minutes (includes cooling)
- Yield: 16 brownies
- Category: Brownies
- Method: Baking
- Cuisine: American
Description
These are chewy, fudgy, and ultra-rich brownies covered in a generous layer of creamy chocolate buttercream. The recipe starts with a combo of melted butter and quality chocolate, which provides a smooth and velvety base for these dense fudge-like treats. Bake these in a 9-inch square pan, then cool for about 1 to 2 hours before frosting.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- two 4-ounce (226g) semi-sweet chocolate bars, coarsely chopped*
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light or darkย brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup (84g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder (I prefer dutch-process)
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Chocolate Frosting
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1/3 cup (27g) unsweetened natural or dutch-process cocoa powder (I prefer dutch-process)
- 3 Tablespoons (45ml) heavy cream or milk, slightly warm (see Note)
- 1/2 teaspoon pure vanilla extract
- pinch of salt, to taste
Instructions
- Make the brownies: Cut the butter into smaller pieces so it melts down quicker. Place it in a heatproof bowl or in a medium saucepan. Add the chopped chocolate. Melt in the microwave in 20-second increments stirring after each until melted, or, if you’re using a saucepan, melt it over low heat on the stove. Cool for just 5 minutes.
- Meanwhile, preheat the oven to 350ยฐF (177ยฐC). Line the bottom and sides of a 9-inch square baking pan with parchment paper. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Whisk in the eggs, and then the vanilla. Whisk in the flour, cocoa powder, and salt until no pockets of dry ingredients remain. Once combined, fold in the chocolate chips. The batter is semi-thick.
- Pour and spread batter evenly into the prepared baking pan. Bake for 32-35 minutes, or until the top appears set and a toothpick inserted in the center comes out with a few moist (not wet) crumbs. All ovens are different, so keep an eye on your brownies. Check them at 30 minutes. Mine usually take 32 minutes. Tip: Err on the side of underbaking, because brownies continue to set as they cool.
- Place the pan on a wire rack and cool brownies for 1 to 2 hours. Once cooled, lift the brownies out of the pan using the parchment paper on the sides. Set aside as you make the frosting.
- Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream/milk, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Taste. Beat in another pinch of salt if desired.
- Spread over mostly cooled brownies (it’s ok if the brownies are still a bit warm). I usually use an offset spatula to spread the frosting. Cut into squares. For neat squares, I use a very long and sharp knife and wipe it clean with a paper towel after each cut.
- Unfrosted brownies stay fresh in an airtight container at room temperature for 1 week. Frosted brownies stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, these frosted or unfrosted brownies freeze well for up to 3 months. Thaw at room temperature before serving.
- Special Tools (affiliate links): Saucepan/Pot or Glass Mixing Bowl | 9-inch Square Baking Pan |ย Whisk | Cooling Rack |ย Electric Mixer (Handheld or Stand) | Offset Spatula
- Chocolate: Quality chocolate is ideal. Chocolate is the main ingredient and will be melted down, so using chocolate chips (which contain stabilizers) will negatively affect the taste and texture. (Chocolate chips are an add-in in this batter, and not used for melting with the butter.) For all my recipes calling for chopped or melted chocolate, including this one, I use 4-ounce (113g) chocolate baking bars, found in the baking aisle. I like Baker’s, Lindt, and Ghirardelli brands. You need 2 for this recipe. I used Baker’s brand in the pictured brownies.
- Gluten Free? Many bakers have tried these brownies with a 1:1 swap of gluten free flour blend for the all-purpose flour. I have not tested it myself, but all have said it works wonderfully. Or you can browse my gluten free recipes.
- Heavy Cream/Milk in Frosting: Regardless of which you use (both work wonderfully in the frosting), warm it up for a few seconds in the microwave or in a small pot on the stove. Adding slightly warm liquid to the frosting helps to thin it out and creates a smoother, more satiny finish.
- Baking Pan: You can use an 11×7-inch baking pan instead. The bake time is about the same. This isn’t enough batter for a larger 9×13-inch pan. Instead, try my seriously fudgy homemade brownies.
Reader Comments and Reviews
These brownies are amazing! I’ve always been scared to try to make a brownie from scratch since I don’t like cakey ones, but these were perfect, as all of your recipes are. Thanks so much for all these great recipes!
Love this recipe! Made it once in a 9×9, and then the second time I doubled the recipe and used a 9.5×13 inch foil pan. Both times = AMAZING! I used semi-sweet chocolate chips instead of solid bakers chocolate, and I don’t have a scale so I just estimated the amount (used about 2/3 of a 12oz bag of chips) and it turned out wonderful. I love the fudgy texture and the crispy top layer. Hands down my favorite brownie recipe. ๐ thanks for sharing.
Made this brownies today!! It is so far the best brownies I made. Loved it so much. Thank you for this wonderful recipe, will be looking forward to use more of your recipes in my future baking. ๐ PS. I’m your fan from Thailand.
Made these tonight with mint chips…. oh so good! Thanks for the recipe.
I will NEVER make a box mix again. OMG, best brownies EVER, and so easy to make. I took to a July 4th cookout. My family said they were like a piece of fudge with a brownie crust. Thanks again Sally!
Hi Sally,
Just tried these brownies today to impress the family and it turned out to be just amazing. Probably the best brownies that I have ever made!! thank you for the recipe ๐
Great recipe! I added in some of those Reese’s minis. A little on the rich side but delicious!
Loved this recipe! For the first time in my life, the brownies came out exactly the way I love them. I followed your recipe to the ‘t’/’tee’ except, I didn’t measure the chocolate. I put every bar of chocolate I had been given that I didn’t particularly like and had kept in the freezer and threw them all in. Some had wafers, some mint but the brownies still came out divine and chewy. Thank you!
I usually don’t make comments on sites, but have to for this one. LOVE< LOVE, LOVE your brownie recipe. Have already made it twice in 1 week! The best ever!!! Looking forward to trying some of your other recipes listed… Thank you!
These are the BEST brownies ever. Mine akways take a little longer to bake but I just keep an eagle eye on them. Between these and your flourless nut butter cookies, I hardly bake anything else anymore….oh, except for your peanut butter caramel popcorn…but that’s not really baking… ๐ Thanks Sally…I am now extremely popular!!
I just tried baking these brownies from scratch yesterday and those came out beautifully. I was always using brownies cake mix before i found this recipe but now don’t have to use them anymore. Thanks for the recipe!!!
Can only say oh my gosh these are the best ! I bake often and this was a simple and easy to follow treat . Came out great . Thanks .
Kathy
I am really really picky about my brownies. They have to be crusty around the edges, fudgy in the middle and not overly sweet. These brownies are all of that and so much more!!!! Thanks for creating such an indulgent and tasty homemade brownie. I may never go back to boxed mixes again!! P.s. I didn’t even put the frosting on because they were so good all by themselves.
These are the best and easiest scratch brownies I have ever made. The icing was a perfect addition. Made them for tailgating this past weekend and will be making them again this week. I didn’t get to eat as many as I wanted, had to share!
I never knew making brownies from scratch was soo easy! These brownies are the best I have ever had and I made them.. WOW! They are deliciously decadent I am going to make these regularly. I will forever have the ingredients for this recipe in the cabinets and I can’t wait to share! I will NEVER buy a box of brownie mix again! Thank you soo much for the recipe!
This is a great recipe! Usually, My brownies turn out hard and dry, no matter what recipe I try, but this one was so yummy! 5 stars, definetly.
Hi, Sally!!
I plan on making these in the morning and I’m wondering – are choc chips and chopped up chocolate bar interchangeable? I have a bazillion bags of Trader Joe’s choc chips (absolutely the best ever…and I don’t have one near me so I have to stock up when I visit my sister!) and only a bar of dark chocolate. Don’t think I’ve ever tried subbing the chips. Same thing??
Thanks! Your recipes rock!
Alyssa
Hi Alyssa, chocolate chips and pure chocolate are not interchangeable in this instance. Chocolate chips contain stabilizers, which make them incredibly difficult to melt into a smooth, rich texture like pure chocolate. Pure chocolate also tastes 99% better and therefore, your brownies will taste 99% better. I usually use pure chocolate chopped up to replace chocolate chips, but not the other way around. Hope this helps.
These are to die for! I doubled the recipe for a tailgate last weekend and everyone loved them! Mine were perfectly cooked after 45 min. in a 9×13 in. pan.
Just tried these. They were delicious! This is actually my first time making HOMEMADE brownies and it was awesome. Thank you! ๐
Thanks so much for the recipe!!! Usually when I bake everything turns out awful- things get burnt, cookies come out rock-hard…but this recipe was AMAZING! My sisters were shocked that I created such lovely, rich brownies that they couldn’t believe I made it. Thank you once again!
This is a pretty good brownie recipe. The texture is perfect. The brownies had a stronger dark chocolate taste than I had expected. Will definitely make them again but next time I’ll put about a tsp less of cocoa powder.
I made this yesterday and they are absolutely fab! Even with no frosting, it still looked and tasted delicious! The insides are moist and chewy and the top was shiny and crusty. I love it! Thanks for sharing! ๐
Hi! I made these this evening and they turned out great ๐ I can imagine they taste even better tomorrow! A bit more “fudge” would be nice though, but I didn’t use frosting or something special in them, maybe I’ll put some caramelsweets in next time.
I’ll share these with my classmates tomorrow, since every single one of them are superfond of chocolate I bet it will be a success!
Thanks for this recipe!
Made these this morning. Fantastic recipe! They really are fudgy and absolutely delicious. Thank you!
Let me just say I had been looking for the perfect brownie recipe for ages, and I have baked dozens of brownie recipes with great disappointment. Thank you, Sally, my search for the perfect brownie has finally ended. These were the best ever; crispy texture on the outside and fudgy inside. My family loved them, and I will make them again and again!!
Hi Sally,
I made these yesterday and they came out very well!
I think I cut it up too soon. Like 30-45 minutes after they came out of the oven and they were all sticky and gooey and a bit bitter too!
After sitting in the fridge overnight, they are not gooey and taste great!
Off to try out more recipes of yours.
FWIW, this is my first time baking a brownie! And my second baking experiment ever when I baked a killer triple chocolate layer cake that my friend gave me. Thrilled with myself ๐ Thanks again.
I made these brownies for our family Christmas dinner and they are fantastic! I used a cup of chopped nuts instead of the chocolate chips and just used confectioners sugar and a little milk for the icing. Your instructions are so complete that I didn’t mess up at all(usually I don’t understand part of the recipe-I am not much of a baker.) Thanks to you, I now make the best brownies my bunch has ever eaten!
Super yummy! Baked this last night and the fam loved it! So fudgy and chocolatey! I’ll definitely make this again with dark chocolate next time.
Sally sally sally! YOU ARE THE BEST! This is the best brownie recipe ever! It turned out great. I just love all your desserts and I am trying them one by one! Always a hit!
I love chocolate and make brownies that always end up being like cake instead of fudge like I want. This recipe was PERFECT. I did leave out the extra chocolate chips to cut just a couple calories, and they were still soft, moist and FUDGY. Finally! Loved it!