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 for frosted brownies in 2014.
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!
Chewy & Fudgy Frosted Brownies
Here’s what you can expect from this 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
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.
- 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 and cakes. 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.
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.
Keywords: frosted brownies
Just wanted to say thank you for this recipe! I’ve been trying different brownie recipes and I adore your recipe. It’s easy, wonderfully fudgy, not overly sweet, great chocolate flavour. I’ve substituted coffee extract for the vanilla extract and that worked well too.
Thank you again for a great recipe!
★★★★★
Sally, wanted your opinion about using Kraft caramel bits in these brownies. Is there anything about those that would not do well in a brownie recipe?
★★★★★
Hi TLC, You can use them instead of the chocolate chips – or even a half cup of each!
I want to make these brownies for my husband’s birthday, but can I add walnuts? Thanks!
Yep! Fold the nuts into the batter before spreading into the baking pan.
These are the best brownies you will ever eat. We haven’t bought a brownie mix in 4 years. It’s my go to recipe. Everyone loves them!
★★★★★
Hi Sally! I want to try your recipe but i want to ask you a bit. Between this recipe and the fudgy homemade brownies is there a difference? If there is, what kind of different they are? Did the other one is kinda more fudgy than this one? Thank you so much.
Hi Salma, My Seriously Fudgy Homemade Brownies are even more fudgy than these – and makes a larger batch 🙂
These brownies are the best I have ever made and tasted- so much better than the store bought ones! They were extra chewy in the center and I don’t know if it’s because it didn’t cook all the way to the center or if it’s just supposed to be that way, but regardless this recipe is a hit! Loved baking this, thank you for sharing!!
★★★★★
Just made these yesterday, they were DELICIOUS!!! Served them straight out of the oven warm with some ice cream
Here’s a tip for everyone, when you add the eggs to the chocolate-butter mix, make sure you whisk it until its really poofed up and the color is much lighter, this creates much cracklier tops. Don’t worry it will not make your brownie cakey.
And if you wanna reduce sugar, make sure you reduce some cocoa powder, to reduce the bitterness.
★★★★★
Am I reading the recipe incorrectly, or is there no leavening in this recipe? I’ve just stirred in the sugars, went to gather the rest of the ingredients, and that’s when I discovered no baking soda or powder on the ingredient list.
Correct. Adding baking powder or baking soda would create a cakier brownie.
Hi Sally,
My family and I LOVE brownies, my 6 year old son will devour a half 8×8 dish of brownies by himself and he is a tiny little guy, it’s quite hysterical how serious he is about his brownies.
I am in need of some pointers and advice when making this recipe. We love thicker brownies, like a good 2, maybe 3 inches thick. I know using a smaller baking dish and increasing the bake time is one way of doing it, but I want to make a batch using a 9×13 baking dish. What do I need to do to make thick brownies using that size dish??
★★★★★
Hi Sally! Tried this recipe and I absolutely love it! I wonder if I can make the vegan-friendly version of this recipe because my sister and her husband are vegan and they couldn’t try this brownie bc it contains eggs and butter 🙁 do you think I can have any substitute and adjustment for those ingredients as a vegan butter is not available in my country? Thank you so much!<3
★★★★★
Hi Sally. Besides pan size and amount of brownies, what is the difference between this brownie recipe and the seriously fudgy homemade brownies? I know you use more chocolate and less cocoa powder in this one and less chocolate and more cocoa powder in the other one but I’m curious if there is a flavor/texture difference. I have made the other recipe tons of times and I LOVE it. Honestly, I/we love alllll your recipes but I’m just curious!
Thank you!!
Hi Lauren! These are much chewier. The seriously fudgy homemade brownies are a little denser and fudgier.
The box mix tastes better tbh. Pretty disappointing.
★★★
Made these after a failed “healthier recipe” using almond flour and coconut oil. Idk why I bother straying from your recipes, if you’re gonna have a brownie, have the real thing! So, we love Carrabbas and always get their sogno di chocolato (sp lol). I turned these brownies into a trifle thing using your chocolate mousse recipe and with stabilized whipped cream of heavy cream and mascarpone. Perfecto!
★★★★★
This is amazing – thank you! I also made your chewy chocolate chip cookies, which were a hit. Alot of tips and tricks I didn’t know about before. Question about this recipe – can I make batter day and refrigerate to bake the next day?? Will this affect the quality?
★★★★★
Hi Shay! Glad you enjoy these brownies. That shouldn’t be a problem. Bring to room temperature before baking.
These were awesome! Making brownies from scratch always left me disappointed, but this recipe is better than the boxed stuff. I will definitely be making these again
★★★★★
WHOA. If you’re having a serious chocolate craving, look no further! These brownies were the best my husband AND I have ever had. Ever. They were insanely chocolatey, moist and delicious! My husband’s two favorite baked goods are oatmeal raisin cookies and brownies. I tried Sally’s Soft & Chewy Oatmeal Raisin Cookie recipe and it was suuuuch a bit hit, that I figured I’d give her brownies a try as well. And after making the brownies, I’m 100% HOOKED. Sally you are a straight up goddess!!!! Your recipes are so thoughtfully written and clearly tested to absolute perfection! I’ll look no further than your website for any and all of my recipe needs from now on. My family and I just love you!!! You’re expertise has allowed me to explore baking from scratch with confidence and ease, and has given my family and I a small bit of comfort during these trying times. Thanks a million.
Happy Baking!
The Bridges
★★★★★
I made these today, sticking exactly to the recipe and not making any substitutions. The taste is fantastic, but for some reason the brownie crust on top crumbled and collapsed when I cut into it, after I had let the brownies cool in the pan. The fudge-like texture is, I think, a little too soupy and, from a presentation standpoint, I was not able to serve these to my guests. Can you help me figure out what I did wrong? I just watched your video segment again, and the interior of your brownies definitely appear to have more structure.
★★★★★
Sally, I need to make a quantity of these for my granddaughters graduation. If I wish to make brownie bites, in a mini cup cake tin, can you give me an idea of bake time? What do you think. You are an amazing baker, thank you in advance for the info.
Hi JoAnn! I’m unsure of the best bake time for mini brownies in a mini muffin pan, but bake them at 350°F (177°C). You may want to start checking for doneness at 12-13 minutes. Use a toothpick to test for only a few moist (not wet) crumbs.
I made this recipe today. This is without a doubt the best brownies I have ever eaten. I shared half of them with friends and they thought they were wonderful. I added 1/2 cup of chopped english walnuts to mine. This recipe is a definite a home run Sally!!!
Very delicious. I made the mistake of melting all 4oz of chocolate into the butter but it was still very good despite that. Will definitely be making again
★★★★
Hi! I can’t seem to find a 9 x 9 pan. Will an 8 x 8 pan work?
Your brownies will be extra thick and may take longer to bake through the center in an 8×8 pan. You can also use an 11×7 inch baking pan, the bake time is about the same.
Hi Sally,
I made these brownies and they were the best brownies that my wife and I have ever eaten. I messed up and didn’t read over everything before starting and didn’t realize I needed to fold in chips after mixing the rest of the ingredients. I didn’t have any but I had a package of Heath milk chocolate toffee bits so I added them. I can’t wait to try your recipe with the correct ingredients.
★★★★★
I love these brownies!!
These are what I will be making for my husband anytime he gets homesick for the States
I made some for Easter and they are gone already. I will be making some more this coming week. Maybe try to add some pecans
Thank you so much for sharing
★★★★
I would love to try this but I was wondering for the chocolate we melt 4 ounces and mix it in the batter and we place the chopped chocolate in the batter and fold it right? Please confirm. Also I will let you know how they turned out!
★★★★★
Just wondering if there is a way to tweak this and use just cocoa powder? I love your recipes, but being in isolation I only have cocoa powder at the moment. And chocolate chips.
Hi Samantha, here are my brownies using only cocoa powder. I don’t recommend adjusting this recipe.
Hi Sally, I just love this brownie recipe! I’m so glad I found it. These were the BEST brownies I had ever tasted. Thank you so much!
★★★★★
I’ve been making them for 5 years, and they are still the BEST brownies I have ever eaten. I love brownies, so I usually order it in restaurants, or caffes, but non of them is this amazing and fudgy!! YUM YUM
My family and friend always beg me to make these haha. We really love them.
Thank you 1000 times.
Hana
★★★★★
Lovely!! Perfect texture and taste Thankyou
★★★★★
Hello Sally. Your blog is one of my fave and Ive tried a few of your recipes. I need your help, I do not have butter but I really want to bake this, I only have vegetable oil and extra virgin olive oil, and I can’t shop freely because of the virus. Please help. Thank you.
I haven’t tested this recipe using oil, but you can certainly try it. Thank you so much for trusting my recipes!
Best brownies ever! I love to bake, but brownies are not my favorite so I don’t bake them often. My 15 yo nephew was just released after two weeks in the hospital and I asked what he would like. He wanted brownies! They turned out perfect. Super fudgy with thin crunch on top. I love checking out your daily emails and all of the recipes of yours I’ve made have been excellent! Thank you for sharing!❤️
★★★★★