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
These are the best brownies ever! I make it exactly, but often without the frosting. My kids love eating them with ice cream. PLEASE: can you adapt the recipe for me for a 9×13 pan? I tried just doubling one time and it didn’t turn out great. I often want more when I have a big party.
Hi Carolyn, we’re so glad you love these! We recommend our Seriously Fudgy Homemade Brownies for a 9×13 pan of from-scratch brownies.
Is this recipe the same as the one published years ago? I saved this link a long time ago, but it now brings me to this page which says it was published in 2024. How can I access the original recipe? Loved it very much!
Hi Kay, the recipe is the same. I republished it with new photos in 2024.
what if i don’t have parchment paper? will it effect the taste or quality?
Hi KC, it won’t affect the taste or quality; the parchment paper lining just makes it easy to lift the bars out of the pan to cut.
Could you add Mini Rollos caramel candies to the batter – it sounds yummy but don’t know if it would work?
Can’t see why not!
Can you double this recipe and put it in a 9 x1 3 pan??
Hi Margo, We recommend our Seriously Fudgy Homemade Brownies for a 9×13 pan of from-scratch brownies. You can use this frosting there!
Can’t wait to try this recipe. Has anyone used mini-muffin tins? If so, how long did you bake them for? Do you recommend?
Hi Donna, mini muffins pans should work great. We’re 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.
Best brownies ever!!
I’ve made these brownies at least a dozen times and they’re my family’s absolute favorite! I’m making them this weekend along with more of your recipes, and wondered if the batter can be made ahead of time and baked a day or two later? I think I’ve signed up for too much! Thanks for all of your wonderful recipes!
Hi Lisa, for best results, we recommend making the batter right away. The baked brownies will keep well if you wanted to make them completely ahead of time!
Is there a great fudge frosting that you trust? I am trying to find one that is sturdy enough to put in-between two sheet cake layers.
Hi Addie, you might like the chocolate fudge frosting we use on this yellow sheet cake. It’s very similar to our chocolate buttercream, but it’s dense and smooth rather than whipped and fluffy. Regardless, either frosting would work between cake layers.
What about pecans or walnuts in the brownie batter
Hi Carla, sure can! Fold the nuts into the batter before spreading into the baking pan. You can add anywhere from 1/2 cup to 1 cup, depending on how much you’d like.
Is 2/3 cup of flour accurate?
Hi Kathleen, yes, that’s correct!
I love this recipe. How can i modify it to have enough batter for a 9x 13 pan? I really don’t want to use the other suggested recipe
Hi there I was just wondering is the temperature in bake or convection? Thank’s so much for the recipe this platform rocks.
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.
This recipe was pretty good, except that the frosting turned out a little runny.
Hi team, this has been a winner many, many times over the years, thank you! May I please ask though why the recipe has changed from salted to unsalted? Would it make much difference in this recipe?
Thanks!
Hi Grace, The recipe has not changed except now we slightly warm the milk in the frosting so it yields a smoother, glossier-looking buttercream. (There are new pictures in the post, too!) We prefer to use unsalted butter in our baking recipes because it allows you to better control the amount of added salt. If you wish to use salted butter, you could leave out the added salt in the brownie batter. Hope this helps!
Something very strange happened when I made these today. When they were done, they had what looked like butter boiling up all over the top of them. I’m a veteran baker but I’ve never seen that before. Any ideas? Thank you!
Hi Belnda, In the first step be sure you are using real chopped chocolate and not chocolate chips. When you melt them together, be sure they are mixed completely before moving on to the next step.
I couldn’t keep my husband from not eating these while making them and before I even had the icing done! He’s a big chocolate lover so these were a hit! I’m not as big as a chocolate lover, but I still loved these and the frosting was amazing!
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)!
I made these this weekend and they are delicious! Even just the brownie without adding the frosting is a great recipe.
If you’re looking for the most chocolatey, fudgey brownie this is the one! I’m a chocolate lover and almost found them too chocolatey. I would leave out the chocolate chips next time or replace them with another flavor of chocolate chip. Very delicious though and even better with Vanilla Ice Cream
We had a great time making this today! My kiddos enjoy baking and this recipe is easy enough for them to learn and help. Plus having brownie bowls after dinner is such a special happy treat! Thanks for the amazing recipe.
Question: I am excited about making these! I am looking for a delicious fudgy brownie recipe in either an 8X8 or 9X9 inch pan, but I don’t want to frost them. Will these work unfrosted? The recipe for the “Seriously Fudgy Brownies” looks amazing (but it’s in a 9X13 inch pan).
Hi Ashley! Yes, these brownies are great unfrosted.
I used Hershey’s natural unsweetened cocoa which made the brownies too bitter and inedible. Does the dutch-process cocoa really make a difference in the taste? Thanks!
Hi Tammy, natural unsweetened cocoa powder is acidic and sometimes bitter, which could be causing that taste in your brownies. Dutch process cocoa tends to be much smoother, so while you can certainly use either in this recipe, we prefer Dutch process cocoa for best taste. Thank you for giving these a try!
Baking question: why is unsalted butter called for so regularly in recipes that then add salt? For example. Brownie recipes
Hi Doug, baking recipes typically call for unsalted butter so you can control the amount of salt that gets added.
I just baked the best brownie of my life! I’ve always wanted to bake a frosted brownie and so glad that this was the recipe that I tried. Thank you Sally for bringing us recipe perfection.
Hello Sally! I’ve been following you for many years, since I went to Europe I haven’t had time to bake, and I feel like I’m ready to do it again, but I notice that this recipe is different, have I tweaked it a little? I had the previous one saved in my favorites and I’m afraid that they won’t taste the same as before! Thank you for continuing to sweeten my life with your recipes!
Hi Leonid! The recipe has not changed except now I slightly warm the milk in the frosting so it yields a smoother, glossier-looking buttercream. There are new pictures in the post, too. I added them last month when I republished the recipe.
This recipe was FIRE. So easy to make and delicious.
Fantastic. Just finished making, cooling, and frosting these brownies. Best brownie I ever made. Having trouble not eating them right now as it is lunch time and my lunch choice is paling next to more brownies.
My husband favorite ! He loved it lots!
Just made these. They smell amazing and I can’t wait to try them.
Can I double this recipe? What size pan would I use? 9×13
Hi Jennifer! We recommend our Seriously Fudgy Homemade Brownies for a 9×13 pan of from-scratch brownies. You can use this frosting there!
Hi I accidentally brought Cadbury normal chocolate and not baking chocolate can I still use those bars?
Hi Niv, it should be OK, though there will be a difference in taste if you are using milk chocolate as opposed to semi-sweet or bittersweet chocolate.