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 enough—be 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! ★★★★★”
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 batter—varying 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. I also like this Nordic Ware 9-inch square baking pan with a handy lid.
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 dark 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 350°F (177°C). 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 | Whisk | Cooling Rack | 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
Hello! I’m wondering if there would be a way to make these gluten free? And, without the frosting?
While I’m wanting “fudgy” brownies, I also saw your recipe for “seriously chewy chocolate brownies”, and am wondering if those would be a better brownie to try to make gluten free?
Hi Christine, we haven’t tested this recipe with gluten free flours, but a few readers have reported success using 1:1 flour substitutes (like Cup4Cup). You can skip the frosting if you would like. If you try it, let us know how it goes!
I had been reminiscing all week about a bakery near my house that had the most delicious brownies. Moist and flavorful, with a chocolate frosting. These were perfect.
hii can i cook these in a convection oven? thankss
Hi Hylia, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Hi again sally.
can i put caramal on the brownies.? or will it ruin the taste?
Hi Rosetta, you can put caramel on top of the cooled brownies like we do with these turtle brownies.
Hola Sally. I love these brownie. I dont know what id do without this website. thank you for all your hard work. may iy skip the vanila? ? or is it essentiall? thankyou agian for all your work.
my daughter in law told me to use this web site. she loves it.
have a good rest of the 2025.
Hi Isabella, the flavor will be a bit flat without the vanilla. We don’t recommend skipping it, if possible!
hey sally thanks for makin this recipe ive been tryna find a brownie recipe for years! what type of cocoa powder should i use? and what kind of chips? im scared to mess this up cause i have a work party coming up and my boss realy likes brownies.
Hi Rosetta, you can use unsweetened natural or dutch-process cocoa powder (we prefer dutch-process for a smoother taste). You will want to use pure baking chocolate bars in the brownie batter and then you can use semi-sweet chocolate chips as the add-in. Hope this helps and that the brownies are a hit!
Hi Sally. I’m trying to make a brownie bottom tiramisu. If I use this recipe in a 9″x13″ pan, how long should I bake it for? I’m wanting a base that’s not as thick as a 9″x9″ pan. Thank you so much for your help.
Hi Theresa! We’re unsure exactly how long you would need to bake them for without testing it ourselves. Let us know if you try!
These are sooo good!
They are really rich and chewy with a perfect crunchy top
Love this recipe ❤️
Sally help, I’ve never had a baking fail with your recipes but these brownies were an epic fail and I don’t know what I did wrong, first the batter was more like cookie dough, then as they were baking the butter rose to the top and was bubbling, now that they are cooled they are so dry and crumbly and the edges are really hard and crunchy.. what did I mess up on?
Hi Danielle, how strange. I wonder if perhaps an ingredient was mis-measured if you had such different results. Did you watch the video tutorial above? Did your batter look similar to the video?
I wondered too if I missed something, but when I went back through the ingredients list everything was correct the only difference is I didn’t have unsalted butter but then I didn’t add the salt but I can’t imagine that would be it. I’ve only ever made packaged brownies never homemade before but I could tell right away that it was different. The batter was very stiff like cookie dough not at all fluid like batter. Maybe I wasn’t meant to have brownies that day.
Just a guess, but I’ve heard there can be differences in recipes based on altitude. Are you maybe at a higher elevation? I don’t have personal experience with the issue, but it might be worth looking into. Sometimes recipes will have notes for people in higher altitudes because the differences can be that huge! If you double-checked all of the ingredients amounts, though, that would be my only guess.
Hi Sally, I’m planning to bake brownies for an upcoming party but I don’t want to have the frosting. For the brownie itself, this recipe is quite different from your fudgy brownie recipe. If I don’t want the frosting, can I still use this recipe for just the brownie part?
Hi Vanessa, yes, you can omit the frosting here. Enjoy!
Can I use an 8″ square pan instead, or a 7 x 5?
Hi Anna Louisa, your brownies will be extra thick and may take longer to bake through the center in an 8×8 pan, but we’re unsure of the exact baking time needed. You can also use an 11×7 inch baking pan, if you have one, the bake time is about the same in that pan.
These were amazing!
This recipie is sooooo good!
Mine turned out PERFECT!!
So fudgey and chocolaty
5 stars
Soooo delicious! Super decadent. I made them for my coworkers, and they all loved them!
Thank you for your delicious recipes. All your baking recipes are amazing!
What temperature for baking?
See step 2! Meanwhile, preheat the oven to 350°F (177°C).
Can these be made using gluten free flour?
Hi Nat, we haven’t tested this recipe with gluten free flours, but a few readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
The brownies were amazing. I frosted them and drizzled carmel and pecans to make turtle brownies. My hubby ❤️ them
Haven’t eaten them yet but they look amazing!!! I sampled the batter and I just know these are going to be perfect, unfortunately I have to wait until tomorrow to have one.
Hi sally! I love your recipes so much. I come to your website multiple times a week lol. I have some avocados to use up. I was thinking of using one in substitute for some of the butter. Do you think that would be ok? I was also thinking about throwing in some Reese’s cups chopped up. Do you think this recipe would work for some add-ins?
Hi Sam, we haven’t tested replacing butter with avocado in brownies, so are unsure of the result. Adding some chopped peanut butter cups to the batter should be fine here, though!
I am a big fan of your extremely fudgy brownies, and was thinking about making these because it’s a smaller pan. My question is: if I wanted to use browned butter for the recipe, would it be okay for this recipe? I think for your cookie bars, you mentioned adding more butter if you’re browning the butter because some of it evaporates in the browning process…would two extra tbsp butter be enough in this? Thank you in advance!
Hi Camila, we haven’t tested this recipe with browned butter, so are unsure of the result, and whether you could actually taste it, or whether the chocolate would overpower its subtle flavor. But yes in general we recommend adding an extra 2 T. liquid to make up for the moisture loss that happens during browning. Hope this helps!
Update: I baked them yesterday and browned the butter (added about 28g butter to the original amount). The brownies were TO DIE FOR! But I wonder, as you said, it could be that the chocolate overpowers the nuttiness of the brown butter to the point you may not realize there is browned butter there? I have not made the original recipe yet, so I still have to compare if the taste is different. Still: My oh my this recipe is the best one I have ever tried for brownies. Other changes: just put 70g chocolate chips, and added 1/2 cup roughly chopped hazelnuts. Can absolutely recommend 🙂
THE perfect brownie in my opinion. Has that amazing chewy fudgy texture with a crazy silky icing. Super chocolatey and not overly sweet. I first tried the brownies right after frosting and thought the buttercream was a bit too soft, but after setting for a few hours, the texture was perfect!
My online brownie recipe shows the granulated sugar crossed through. Do I use both white and brown sugars?
Hi Linda, if you see an ingredient is crossed out, that means you accidentally clicked on it. We have a feature that allows you to cross off ingredients as you add them, to help you remember what you’ve already added as you bake. Just click it again and it should go back to normal!
Hello! Could I make this recipe without the chocolate bars? Maybe substitute by adding more cocoa powder? Would the measurement of chocolate chips be adjusted?
Hi Zakkery, no, the chocolate bars are necessary for this recipe and can’t be swapped with cocoa powder. If you’re looking for a brownie recipe without chocolate bars, you can use the brownie portion of these brownie ice cream sandwiches. You can use a 9×13-inch pan and you can use the same baking/cooling instructions as these homemade brownies.
Hi Sally, I had this link saved as your peanut butter pretzel brownies, and I now can’t find that recipe – are you able to share it?
Hi Megan, we recently removed that older recipe from the website, but feel free to send us an email (sally@sallysbakingaddiction.com) and we’d be happy to share a copy. Thank you!
Wow these are so delicious and easy to make!
They are so good by themselves they do not even need the icing 😉
Is it alright if I mix the frosting by hand?
Hi Sarah! We’re sure you could, but it would take some arm muscle.
Can I double this recipe for a larger pan? 13×9? Frosting too!
Thanks
Hi Olwyn, we recommend using these brownies instead. Same great taste and texture! Feel free to increase the frosting.
I have very large Calabaut semi-sweet chocolate bars that I chop up for cookies, etc. Do you think this would work for brownies in lieu of the baking bars? Thank you.
Hi Anita, we can’t see why not!
Thank you!
Brownies aren’t usually the first dessert I reach for, but I couldn’t stop thinking about that velvety-looking chocolate frosting from the photos, ever since this recipe was featured in an email a few months ago. Finally made them last night, and they are definitely the best brownies I’ve ever made or tasted. Nice and chocolatey and chewy — and the frosting lived up to the beautiful photos. Completely delicious. It was very difficult to just eat one.
I love a taste of caramel in just about everything. What would you do in terms of subbing caramel in for something in this recipe? Or should i leave perfection alone? 🙂 Thank you!!
Hi Bonnie, we recommend drizzling caramel on top after baking. We actually did that with these turtle brownies if you want to check them out!
The brownie is delicious but I cannot seem to get that shiny crackly top I oh so hope for. I followed the recipe to a t, used dutch process cocoa, and an 8 inch square metal pan. Could it be my European oven? Baked for 25 minutes. Or the half a tsp of instant espresso powder that I added? I have tried the recipe a thousand times, and while it is truly yummy and perfect on all other accounts, it’s its dull matt texture that ultimately takes away from the brownie experience for me.
Hi Yael, we’re happy to help troubleshoot. Was the sugar fully whisked into the melted butter and chocolate? That is key for helping to achieve the crispy, shiny tops. The addition of chocolate chips and their added sugar also helps, so be sure not to leave those out!