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. If you have a copy of my book Sally’s Baking 101, the Thick & Fudgy Brownies (on page 57) recipe calls for all cocoa powder and no baking chocolate. Or try my seriously fudgy homemade brownies, which uses a combination of both baking chocolate and cocoa powder.
This isn’t enough batter for a larger 9×13-inch pan. Instead, see the recipe Notes for my seriously fudgy homemade brownies for a 9×13-inch version.
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, see the recipe Notes for my seriously fudgy homemade brownies for a 9×13-inch version.
Reader Comments and Reviews
Hi Sally…I’m one of your new bakers with a question on your Chewy Fudgy Brownies.. You call for two 4-ounce semi-sweet chocolate bars
(228g).. Would that be equal to 2 boxes of Baker chocolate ???
I’m having so much fun with your recipies…..I’m 85, live in a retirement community and now I bake for all my friends and they love what I’m baking. Thanks for all your easy recipies….I’m so glad I found you !!!
Margie
Hi Margie! Thank you so much. Yes, two 4 ounce bars (which are typically sold separately) of baking chocolate.
Hi Sally
Really excited to try out this recipe but when you mention 2 tablespoons of cocoa powder , it translates to 30g on Google. But it’s stated 2 tablespoon (11g) in your recipe, so is it 11 g or 30g ? Just abit confuse there.
Thanks for the help !
Hi Char, 1 Tablespoon of unsweetened natural cocoa powder is about 6g.
Hi Sally,
I recently started trying some of your recipes and have been very impressed. I love how detailed and easy to follow your instructions are. I keep raving to my friends and family about your website.
These are the best homemade brownies I have ever made! I have been looking for a brownie recipe that is moist and fudgy; not cakey. They turned out great and I love how you add a cup of chocolate chips into the batter for more chocolatey goodness!
Thank you
Hi Sally,
I’m on your site for he first time and it looks so great I can’t wait to make your recipes! I have a question regarding the brownies: Can I use vegetable oil instead of butter? what is the difference between baking with either one?
Hi Carly! You can, but keep in mind that the brownies will taste/be very oily using oil instead of melted butter. You’ll also lose that buttery flavor.
Sally, this is an absolutely fantastic recipe. Made it last night and it turned out to be moist and chewy like those in the bakeries. Recipe is a definite keeper. Thank you for sharing. Now I can bake my own brownies instead of the purchasing the premixes!
Fantastic! Another perfect recipe from you! I appreciate the amount of time, money and effort you have taken to produce these amazing no fail recipes! Thank you very much! Altitude 8300ft. no changes
My husband just declared these are the best things he’s ever eaten !! Thank you for so many great recipes!
Love this recipe! I swapped out the flour with all-purpose gluten free flour and it worked perfectly. I was even able to keep the same flour ratio 🙂
Love your recipes and this one is no exception! I know you didn’t ask, but I usually cut cooled brownies with a plastic knife instead of metal. Nothing sticks to it so you don’t have to worry about wiping off the knife after each cut. Nice neat squares every time. Just thought I’d share!
Agreed that you don’t need a boxed brownie mix ever again after trying these! And they’re easy. Thanks Sally, I wasn’t sure which brownie recipe of yours to try first but I’m glad I chose this one. They are perfect!!
These brownies truly are chewy and fudgy- reminded me of my Nana’s homemade fudge! I made these for my sister and she loved them as well as the rest of us! My grandmother would love these- can’t wait to make them again! Thank you Sally once again for recipes we know will turn out delicious! The second dessert of 2020, the first was your homemade salted caramel of course!
Hi Sally, I absolutely love this recipe — it’s my go-to-brownie-recipe and I can never have enough! Just wondering if I could completely remove vanilla extract or if there’s any substitute that I could use? Would it significantly affect the taste? Appreciate your recommendation!
I’m so happy you enjoy this recipe so much, Haylie! While these are obviously not vanilla flavored, the role of vanilla extract is to enhance all of the other flavors in baked goods and you would miss it if you leave it out. You can use vanilla bean paste, or for a different flavor use half the amount of almond extract.
Hey, Sally! I’m a big fan, made, like, everything that made with ingredients available in my country.
So, with these brownies I used 74% ritters sport chocolate, and my batter turned out to be very thick, and the top of the brownie was like wood, but the insides were delicious)) I realize now, that it was because my chocolate had more, I dunno, cocoa in it… Any chance you could help me with ajusting the recepie? Should I use less chocolate, or, like more butter, less flour? I can’t opt fir other chocolate cuz its the only one that tastes good here (
You just blew my mind with the parchment paper trick. Wow. Over the past week I have made four of your recipes and have been so annoyed with the parchment paper moving around. I’m like speechless. Thank you for the tip!
Just made these. They are still in the oven. Fun and easy recipe. Have to say that the batter is fabulous!
Do I have to add chocolate chips? Is it optional?
You can leave the chocolate chips out without making any other changes!
I used to make a Fannie Farmer Baking Book version of this decades ago when my kids were small – this recipe is EVEN BETTER with the additions of cocoa powder and the extra chips. These brownies are so easy and they are always perfect – with a dense, fudgy center and a crackly top. My only hack is I make the whole thing in the saucepan – just need to wait for the chocolate/butter mixture to cool – no need to get another bowl dirty.
So happy to have rediscovered this recipe long after Fannie Farmer fell to pieces from overuse.
Can’t wait to try these!!!
This is my go to brownie recipe. However, I use 1 milk chocolate bar and 1 semi-sweet bar. I also add 3/4 cup of chopped walnuts, and leave off the frosting. I do want to say, I tried Ghirardelli double chocolate brownies today, and was sadly disappointed. Sally’s recipe is the best I have ever eaten.
Hi Sally,
My daughter and I found you on amazon prime and watching you inspired us to bake your brownies! We enjoyed making them and they came out delicious! We also made your buttercream icing, so amazing! Thank you for sharing!
Hi Sally,
I made these brownies this evening, but somehow they turned out dense and crumbly. Would not letting the chocolate cool long enough before adding the eggs cause this?
Thanks!
Hi Rachel! The brownies will be dense, but they shouldn’t be crumbly. They could have been over-baked. If you decide to try the recipe again, I recommend removing the brownies from the oven a few minutes sooner. Not letting the chocolate cool long enough wouldn’t be the issue here. Also, make sure you’re using quality chocolate for the melted chocolate and not chocolate chips.
Sally Sally Sally what can I say… I stumbled across your website after struggling with many baking recipes failing miserably!! I made these brownies today and Oh. My. God. Amazing is all I can say. I honestly can’t see them lasting the night… kids and hubby love them. I have also tried the red velvet whoopie pies and the chocolate fudge cake and both have turned out so well. My son wants to try the cookie pizza so we’ll be doing that on the weekend along with the giant cookies . I am thrilled I found your website you have given me my confidence back so thank you so much. I bow down to your baking genius
Hi Sally
Before I bake… I have two bars of Lindt 65% Cocoa chocolate bars but they are *Milk* chocolate
Can I still use these or go for Dark?
Thanks!
S
Hi Sarah, You can still use them – your brownies will just be sweeter than if using dark chocolate.
I made these brownies but halved the recipe (didn’t need a full pan of brownies in my tiny freezer!). I used 1 full egg and 1 egg YOLK and baked in a 8×4 loaf pan for 26 minutes– they came out great!
Sally,
I adore your recipes and one has never steered me wrong. But something when horribly, horribly wrong when I tried this brownie recipe yesterday. We doubled the recipe, not sure if that was the nail in the metaphorical coffin. I measured all dry ingredients by weight, used high quality (Ghiradelli) chocolate, and melted the butter and chocolate in a double boiler. The batter came out extremely thick, almost solid, and we had to spoon it into the pan. About 20 minutes into the baking, I realized that there was a thick layer of oil boiling on top of the brownies. Even after the baking finished, the oil never settled back into the brownies. The result was crumbly, dry, and extremely visually unappetizing. It’s making me crazy trying to figure out what I did wrong! Any ideas?
Oh gosh – I can only imagine how frustrating that must have been! The only thing I can think of that would cause that is either your chocolate//butter was over heated causing the chocolate to burn. Or even just that the chocolate wasn’t cool enough when you mixed it all together. I hope you give them another try!
Hi – can chopped walnuts or pecans be added to this recipe? If so how much and when to add please. Thank you. Laurance
Yep! Fold the nuts into the batter before spreading into the baking pan.
Best brownies ever! I whipped them up in a few minutes before a picnic because I didn’t feel like baking something complicated. My husband fell in love with them and asked why would anyone buy box brownies ? Plus they stay fresh on the countertop for a few days. I went with the melted chocolate method over the cocoa powder and I think that makes the biggest difference.
I am really craving this brownie recipe but all I have is one semi-sweet and one unsweetened chocolate bar…I wonder if that will make much a difference or should I add a little more sugar?
Hi Michelle! That won’t make a difference at all. Go ahead and use the semi-sweet and unsweetened bars. No need to add more sugar. These brownies are sweet enough!
I LOVE to bake, and I pride myself on being decent at it. With that said, I NEVER made homemade brownies. I’ve had homemade brownies from other people, and I never thought they were very good. For that reason, I stuck with a boxed brownie. I just cut these brownies, and it’s taking all of my willpower to not eat them all. They are the best brownies I’ve ever had, and probably one of the best things I’ve baked. Not only that, I can’t believe how easy they were. Thank you!
Can I double this and use a 13 x 9 x 2 pan?
Hi Doris! I recommend my Seriously Fudgy Homemade Brownies for a 9×13 pan of from-scratch brownies.