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
Sally’s recipe never fails me! I tried this for the first time and also tried her brownie chocolate cookie and everything tasted great and as described! I will make use of this recipe whenever I wanted a brownie that is chewy and fudgy ❤️ Thanks for your wonderful recipe!!
Hi, this looks great!! Could the chocolate bars be substituted with chocolate chips if on hand?
I love this recipe! I was wondering if you could use a 11 by 13 pan if you double the recipe? Thanks!!
Hi Caroline, 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!
Hi Lianna, When you melt them try stirring them more slowly and use a rubber spatula or wooden spoon instead of a whisk. Both of these things can help reduce air bubbles.
How thick will these brownies be when baked? Is it really only 1/2 cup flour? The picture looks like they are about 1 inch thick but 1/2 cup flour doesn’t seem enough. Just want to make sure it’s not a typo before I begin. thanks!
Hi Carmyn, these are thinner brownies – but rich and substantial, especially if including frosting. The recipe is correct!
Can I use microwave?
Fantastic recipe! So chocolately and fudgy. Baked perfectly in a 8×8 in pan, no modifications. This is my new go to brownie recipe!
Oh Sally, In the Christmas cookie baking season, this will be an addition or maybe a diversion. It is a must-try for the weekend – took yummy looking to pass up.
Be well.
Hi Amarie, 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!
Wow! This recipe was a huge hit with my friends and picky family. Thank you!
Sorry if I sound ignorant but I’m wondering; what kind of salt do you use when baking? I want to be sure I’m doing the right thing! Thank you again @ I’m so glad I found your amazing site!
Hi Sally & Amazing Team! This recipe was a huge hit with my friends and picky family. Thank you!
Sorry if I sound ignorant but I’m wondering; what kind of salt do you use when baking? I want to be sure I’m doing the right thing! Thank you again @ I’m so glad I found your amazing site!
Hey Sally, I was planning to make brownies with variations such as nutella , peanut butter , oreo etc using this as a base. I prefer the brownies not too chocolatey so can I leave out / reduce the chocolate chips In this recipe and swap it for things like oreo, nuts etc.
Thanks
Hi Nimisha, You could substitute the chocolate chips for peanut butter chips. If you want to add nuts, 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.
Holy amazingness!!! I can’t believe how yummy these are. Instead of using chocolate buttercream, I made a classic chocolate ganache for the top and decorated with sprinkles and M&Ms. For the actual brownies I followed the exact recipe. It is like eating fudge, but better. Rich, but not too rich… and very satisfying.
This recipe is so good! I’m a beginner cook, and so far, all of the recipes I have tried on this site is 100% awesome. I’m so thankful that I discovered Sally’s Baking Addiction <3
So far, I have done the Dark Chocolate Mousse cake, these brownies and the chocolate sweet rolls, and they've all been wonderful. Sally, do you have any recommendations on what I can do next? Most of the things I'm doing are chocolate stuff because in our family, we're not used to fruit desserts. I'm wondering if you have any recommendations on how we can ease into fruity desserts or just non-chocolate desserts. Thank you so much!
It’s so wonderful to read that you are enjoying my published recipes! If you want to ease into non-chocolate treats, cinnamon scones and maple brown sugar cookies are a couple favorites. And for a fruit baked good, these brown butter apple blondies are always a huge hit and definitely a reader-favorite recipe.
Hi Sally! If I do not have chocolate bar, how much cocoa powder should I add then?
Hi Peter! You’ll need to use a different brownie recipe. Try these coconut cheesecake brownies, but leave out the coconut cheesecake swirl.
Hi! Just wanted to say in case other GF people are reading, this recipe swaps perfectly with Bob’s Red Mill 1:1 GF baking flour! This recipe is always a hit & you’d never guess it was made GF with that flour 🙂
Hi Sally! This is the best brownie recipe! I felt like a pro after doing this. For my next batch, I am thinking of doing a 50-50 on sugar – 100g of white + 100g of brown. Will this be alright?
Hi Amine, that should be just fine. Let us know how they go!
Oh my gosh, these Brownies are the best I’ve made so far and I’m very fussy about Brownies! Thank you very much! Xx
Hi Sally! I made these brownies yesterday and OMG it way soooooo nice
Hi Sally! I’m out of cocoa powder:( Could I use instant espresso powder instead? Trying to save myself another trip to the supermarket!
Hi Diane, that wouldn’t be an even swap. Best to stick with cocoa powder here!
Hi Sally,
Can these be baked in mini muffin tin? I’m trying to make some for a party and thought if these could be baked in a tin. And if I can would the baking time be less?
Thanks,
Patty
Hi Patty, 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.
Hi Sally! I tried the recipe and followed everything exactly to a T, with the exception of adding dark chocolate morsels instead of semi-sweet chocolate chips, and I baked it for 30 minutes. But for some reason, it turned out dry. Any ideas on what might have gone wrong?
Hi Amy, 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!
Hi Sally!! =) Would freezing this batter be a problem?
Hi Brittney, we don’t recommend freezing unbaked batter. Baked brownies freeze beautifully, see recipe notes for freezing instructions!
Hi Sally! I love your recipes especially this brownie recipe. Would love to make a bigger batch. Can I just double the entire recipe?
Hi Sab! 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!
Do I have to use the chocolate chips?
Hi Maura, you can leave the chocolate chips out if desired.
I made brownies but I ran out of the chocolate used with the butter and I added a couple spoonfuls of Nutella. I hope it works out but the batter tasted delightful… I know I shouldn’t have ate the batter… But I had to lick the spoon. I also didn’t have the unsweetened cocoa to add into the mix with the flour. I’ll let you know how they turn out. thanks for all your recipes I’ve made your cakes and they were the best cakes ever ! I didn’t even need frosting, of course I put some though. Sent them over the top. Please keep sharing with us your knowledge and I’ll keep attempting to bake.
Baked and cooled these last night. My son and I tasted one first thing this morning and it’s taking everything in us to not eat the entire batch before breakfast. Best brownies and I can only imagine how good with that frosting on top. Great recipe.
WOW I have tried MANY brownie recipes online this one by far is the best, I baked in a 9×13 pan and cooked for a shorter time they came out amazing without adding extra ingredients I can only imagine how they would turn out using a smaller pan, these where literally all gone before they went cold this recipe is a keeper!!! I’ll look forward to using more of your recipes
Hi Sally! Been making this brownies recipe and everyone loves it! I will make this again however i ran out of cocoa powder.. Is it okay to remove it? Thanks!
Hi Sally, I love your recipes!! I want to try this brownie recipe, but I can only find unsweetened Baker’s baking bars…any advice on the quantity of extra sugar should be added to the recipe to offset the bitter taste of unsweetened chocolate?
Hi Cecile, 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.
Love your recipes, Sally! I tried this recipe last night and put everything in my 8×8 glass Pyrex to bake. I baked them at the above temp for an initial 30 minutes, but my toothpick test was showing that it was underbaked. I baked it for another 15 minutes, but it was still showing slightly. For fear of over baking, I baked for another 5 and then pulled them out. I took them out, let them cool, and then topped with your Homemade Salted Caramel Sauce recipe. I put the brownies in the fridge over night to let the caramel set, and today when I sliced them up to put in a container to bring to my in-laws later, I did a small taste-test and they taste like fudge. Very gooey, very fudged. It’s a more like fudge then a brownie. Is this how they are supposed to turn out? Because I used a 8×8, should I have factored in even more baking time? My oven temp was correct, and I followed everything in the recipe to a T. Thank you for your feedback! And my star rating is because I was hoping for more of a chewy fudge brownie, rather than strictly fudge.
Hi Veronica, your brownies will be extra thick and will longer to bake through the center in an 8×8 pan. Definitely something to keep in mind for next time. These brownies are meant to be dense with a moist intensely chocolatey interior– somewhere between a chocolate truffle and piece of fudge. Hope this helps!
Great! Thank you! I’ll give it a try
Hi Sally! if I dony have real chocolate but a lot of cocoa powder, is there a way to use this recipe? Chocolate is expensive in my country
Hi Veronica! I hope this reaches you. Glass pans usually take longer to heat and as a result the brownies would take longer to bake through. I would suggest a dark coated pan. Also when you put the undercooked brownies in the refrigerator to set the caramel, it changed the texture of the mix. I only know through experience and many many batters. I hope this reaches you and I hope it helps! Happy Baking!
Best brownies I’ve ever had, hands down!