Chocolate Brownies Fudge Frosting (Printable)

Rich chocolate brownies topped with creamy fudge frosting, ideal for chocolate enthusiasts.

# What You'll Need:

→ Brownies

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder

→ Fudge Frosting

09 - 1/4 cup unsalted butter
10 - 1/4 cup unsweetened cocoa powder
11 - 1/4 cup milk
12 - 2 cups powdered sugar, sifted
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt

# Steps:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy brownie removal.
02 - In a large bowl, whisk melted butter and granulated sugar until well combined.
03 - Beat in eggs one at a time, followed by stirring in vanilla extract.
04 - Sift cocoa powder, flour, salt, and baking powder into the wet mixture. Stir gently until just combined without overmixing.
05 - Pour batter into the prepared pan and smooth the surface evenly. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
06 - Allow the brownies to cool completely in the pan placed on a wire rack.
07 - In a medium saucepan over low heat, melt butter and stir in cocoa powder until smooth.
08 - Whisk in milk and remove from heat. Gradually incorporate powdered sugar, beating until the frosting becomes thick and creamy.
09 - Stir vanilla extract and a pinch of salt into the frosting mixture.
10 - Spread the prepared fudge frosting evenly over the completely cooled brownies.
11 - Refrigerate the frosted brownies for 15 to 20 minutes to set the frosting before slicing for clean edges.

# Expert Tips:

01 -
  • The fudge frosting is impossibly creamy and doesn't require any fancy equipment or temperamental chocolate melting.
  • These brownies stay chewy in the center no matter how much you overbake them, which takes the anxiety out of the process.
  • One pan, minimal cleanup, and you'll have enough to share or hide in your pantry for midnight cravings.
02 -
  • The fudge frosting must go on completely cooled brownies, or it will melt and soak into the crumb instead of sitting on top like a proper glaze.
  • Sifting powdered sugar actually matters here—lumpy frosting won't spread evenly and will tear up the brownie surface as you work.
  • If your frosting seems too thin after beating in sugar, let it cool for a few minutes—it thickens as it cools, and patience saves you from adding more sugar and making it grainy.
03 -
  • Line your pan with parchment paper that overhangs the edges—it sounds small, but it's the difference between brownies that come out whole and brownies that crumble as you remove them.
  • Room temperature ingredients mix together more smoothly, creating a better emulsion and a more tender crumb than cold ingredients straight from the fridge.
  • If your frosting breaks or gets grainy while beating in the sugar, don't panic—let it sit for a few minutes and it will usually smooth back out on its own.

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