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
Hi Sally, I’ve always bake my brownies using this recipe because i prefer fudge brownies over the cakey brownies and i loveeee it!
Just that recently, i was wondering, can i add nuts to this recipe? How much should i add and which nuts will you suggest to use? Or is there other recipe i need to follow?
Thank you!
★★★★★
Hi Aini, sure can! Fold the nuts into the batter before spreading into the baking pan. Whichever kind of nuts you prefer would be delicious. You can add anywhere from 1/2 cup to 1 cup, depending on how much you’d like.
So so good! I was afraid they would be overly chocolatey but they were not at all. In fact, it’s easy to eat more than one or two which is dangerous . We didn’t do the frosting and they came out perfect.
★★★★★
My family’s favorite brownie recipe. We won’t be going back to box brownies anytime soon! I like the lindt 55% choc bar
★★★★★
I love these brownies. They are my go to recipe. I really like using 3 types of chocolate in them when I have it, but they are great as is too. I’ve also made them S’more brownies by adding marshmallows and graham crackers to the top during the last 10 minutes of cooking. Highly recommend these.
★★★★★
Hi Sally, I just made this recipe of brownies and to me I say Yuck. The worst batch I ever made and I am a seasoned baker, 50 plus years now. My brownies are very dry. The frosting is delicious. I baked in a 9 by 12 inch glass pan, 350F gas oven for 35 minutes. I melted or warmed up the butter for 2 minutes on medium in the microwave. In a glass bowl. And then the 2 boxes of 4 oz Bakers brand unsweetened chocolate 100% cocoa, on medium for 2 minutes. I then mixed butter and chocolate together with a whisk, added the 3/4 cup white sugar and 1/4 c brown sugar. Mixed 1 egg at a time. Added 1 tsp mexican vanilla. I mixed the 1/2 cup flour plus 2 TB flour in a separate bowl, 1/4 tsp salt and 2 TB Bakers cocoa new can that just expired. No chocolate chips. Stirred all in bowl with a whisk. Buttered glass baking dish. These brownies are so dry I cannot figure out what I did wrong. Sorry to have to write this note to you. Any hints or tricks please share with me. Was the flour supposed to be sifted?
Not fair to say yuck when you change the recipe. These are absolutely delicious when made exactly like the instructions. Your baking dish was too large and you really need to line the pan with foil or parchment. You used unsweetened chocolate instead of semi sweet and left out the chocolate chips.
JMO but try them exactly like the recipe is written maybe you’ll have a different outcome
Hi Sally, I want to try these without the chocolate chips, what other adjustments do I need to make. Thanks!
No other changes necessary!
I made 2 different portions of these brownies, one side exactly as directed, but the other half with totally unsweetened chocolate for a bitter chocolate lover. The semi-sweet side came out exactly as pictured with perfect taste and texture. However, when substituting unsweetened chocolate the batter came out rather ‘chunky/crumbly’. They tasted right but were more dry, didn’t rise as much, and were missing the crackly brownie top. I think you may have to use extra butter if using unsweetened chocolate since it doesn’t have the added cocoa butter that semi-sweet has.
★★★★★
I don’t know what I did wrong. My brownies had a hard top. The insides were soft and chewy and great! I love your pizza dough, green bean casserole, and lots of your cookies. Everything comes out great that I have tried but these brownies.
★★★
Hi Helen! You can try tenting the brownies with foil halfway through baking to prevent them from browning too much next time.
Hi Sally can i use the recipe for 11×13 pan and ill just doubled it up?
Hi Kim! You can double the recipe for a 9×13 pan, but we’re unsure of the bake time. We also have a 9×13 pan of brownies recipe. Just as fudgy, just as chewy!
Loved this recipe Sally!
Like you I agree that a brownie needs to have both a fudgy and chewy texture…. This one is just that.
The frosting on the top takes it to the next level.
Thanks for this recipe 🙂 so glad i found it.
xxx
★★★★★
“You’ve never seen a happier dessert than a dessert with sprinkles!” ~Sally
BAhhahahahah!!!! LOVE that! You are 100% adorable and my total GO-TO for baking. My son loves your site (he’s the one that turned me on to it) and he bakes all the time at college with his buddies.
GREAT recipe! THANK YOU!!
★★★★★
Do you think that this recipe would work if I split it up into a mini muffin tin to make brownie bites (to turn into spiders for Halloween 🙂 )???
Hi Crystal, Yes this should work! 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 the brownies the fudge one they were delicious was wondering if you could melt the chocolate chips in with the 2 ounces of semisweet chocolate
★★★★★
Can you make these dairy free? Do you recommend a dairy free substitute?
Hi, Sally.
Any substitutes for eggs? If yes, please suggest the quantity as well.
Thanks!
Hi Amudha, we haven’t tested this recipe with an egg substitute- if you try anything let us know how it goes!
Hi Sally. I followed the steps amd the ingredients and the measurements.. The taste is good but it is on cakey side… Where did I go wrong?
Hi Anj, Usually this is the result of either overbaking (an easy fix for next time!) or too much flour. Be sure when you measure your ingredients that you are using either weights or the spoon and level method.
Hi Sally. New wannabe baker that I am, I made a misstep! The brownies live up to their chocolatey promise, but they are dry/crumbly… I baked for 38 minutes in an 8×8 pan so perhaps the extra couple of min did it? Would appreciate site any guidance on what I may have done incorrectly?!
Hi Aarti, Thank you for trying this recipe! They could have been overbaked – next time keep an eye on them and bake just until the brownies begin to pull away from the edges of the pan. Any chance you are using a convection/fan oven? If so, lower your oven by 25 degrees F. The bake time may still be shorter so begin checking before the recommended bake time. And as always it’s a good idea to make sure you are measuring all of your ingredients properly. I hope this helps!
These are The Most Delicious brownies I have ever eaten. You can’t make boxed brownies ever again after trying these. Yes, they are decadent, so savor every morsel!
★★★★★
These brownies are SO good!! They’ll be my new go-to when I want something fudgy and rich. I had a late-night chocolate craving and had to adjust the recipe for my limited supplies, but they still turned out great. I halved the recipe (scrambled two eggs in a bowl and poured out 3/4 to get a “half” an egg) and baked them in a little 8×4 inch loaf pan. I also added 1/8 tsp of espresso powder, as I always do to chocolate-y things.
They baked in 45 minutes, still just a liiiittle uncooked in the middle (just like I wanted). I didn’t even bother with frosting, since they don’t need it. But next time, I may make a mint frosting to go with — these would be a great fudgy base for a grasshopper bar.
★★★★★
Hi, if I only have unsweetened 100% chocolate, can I add sugar to the recipe so it doesn’t come out so bitter? How much sugar should I add?
You can use unsweetened chocolate here– the brownies will still be plenty sweet. If anything, you can add another 1/4 cup (50g) if desired.
I made this recipe for the first time yesterday for a friend’s birthday party and they were a hit! I thought that the tops looked dry, but inside the brownies were soft and fudgy, as promised. This is a recipe I will be sure to come back to again!
★★★★★
Hello,
May I replace part of the flour by almond flour?
I really want to try the recipe tonight.
Thanks a lot, Christine
Hi Christine, We don’t recommend almond flour in this recipe. Best to stick to all purpose flour here.
Hi! Can I use 100% unsweetened premium chocolate instead of semi-sweet chocolate? And how will it affect the taste? Can I also use that in your other homemade brownie recipe? Thank you! 🙂
Swapping semi-sweet chocolate for unsweetened chocolate (in both recipes) in a pinch is just fine. The brownies are still plenty sweet!
Can i use margarine? In my country butter is very expensive and its hard to find, please answer!
Hi Charlene, As far as baking goes, margarine is completely different from butter and we do not recommend substituting it in our recipes. For best results, I recommend sticking to the recipe. Especially these brownies. Butter is best here!
I made those a few times already. They are AMAZINGLY good. A few notes:
-You can scale down the recipe to use two eggs. They turned out perfect on a 9-inch pan.
-I use a few tablespoons less white sugar. They are still quite sweet.
-I add some cinnamon, clove and cardamon
-I also add a quarter teaspoon baking soda. It makes the brownies a bit lighter without being cake-y.
★★★★★
Hey Sally!
Your recipes are literally my “Go-to” for anything that I want to bake.. these brownies were such a hit when I made them, thank you 🙂
Just had a tiny doubt though, if I stick to the recipe exactly what does the weight of the brownie come up to?
Thanks in advance 🙂
Hi Jo, We haven’t weighed the entire batch of brownies so I’m unsure of the exact weight.
I made this recipe recently and it was delicious. A sprinkle of sea salt on top = perfection! Could I double this recipe and bake it in a half sheet pan?
Hi Diana, You can double the recipe for a 9×13 pan, but I’m unsure of the bake time. We also have a 9×13 pan of brownies recipe. Just as fudgy, just as chewy!
Hello Sally
I came across your recipe and decided to give it a try. The First time it was perfect, moist and soft. I even managed to get tge cracks on the top. (Woot) (Woot). Last night I made some and its a disaster in appearance. It took longer to bake and it just crumbled when I tried to slice it. Please help. I’ve been racking my head all night trying to figure out what happened. The only additional ingredients were finely chopped walnuts added at the end. Will it have anything to do with cold eggs vs room temp? I’m so lost
Hi Monique, Did you use any different ingredients/different type of chocolate, or perhaps had your oven set differently? Using cold eggs could certainly contribute to any problems. Here is why Room Temperature Ingredients Make a Difference.
I just made these brownies for the first time. They were my first attempt at “from-scratch” brownies and they are DELICIOUS! I used an 8×8 pan and they are thick and amazing. I added some walnuts also. For the cocoa, I even used part unsweetened Hershey cocoa and part special dark Hershey cocoa. I also used both semi-sweet and special dark chocolate chips
★★★★★
Recipe sounds amazing, I want to give it a try. I’ve been looking for a brownie recipe which has both melted and powered chocolate. Just to confirm a total of 8 oz of melted chocolate ?
Hi Cathy, Yes you will use a total of 8 ounces of chocolate to chop and melt.