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Chewy Fudgy Frosted Brownies Recipe

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4.1 from 4 reviews

These Chewy Fudgy Frosted Brownies combine a rich, dense, and moist brownie base with a creamy, chocolatey frosting. Made with a combination of melted butter and chopped chocolate, balanced by sugars and cocoa powder, these brownies bake to a perfect gooey texture with a shiny, slightly cracked top. Finished with a smooth cocoa frosting, they are perfect for chocolate lovers seeking an indulgent dessert with a homemade touch.

Ingredients

Brownie Base

  • 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
  • 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
  • 3 Tablespoons (45ml) heavy cream or milk, slightly warm
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt, to taste

Instructions

  1. Make the brownies: Cut the butter into smaller pieces for faster melting. Place butter and chopped chocolate in a heatproof bowl or medium saucepan. Melt gently by microwaving in 20-second intervals, stirring after each, or melt over low heat on the stove. Cool the mixture for 5 minutes.
  2. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, covering bottom and sides to allow easy removal later.
  3. Mix the batter: Whisk granulated sugar and brown sugar into the cooled chocolate-butter mixture. Then whisk in eggs, one at a time, followed by vanilla extract. Gently whisk in flour, cocoa powder, and salt until fully combined with no dry pockets. Fold in the semi-sweet chocolate chips carefully to distribute evenly.
  4. Bake the brownies: Pour and spread the batter evenly in the prepared pan. Bake for 32 to 35 minutes until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Begin checking at 30 minutes to avoid overbaking. Brownies continue to set as they cool, so slight underbaking is ideal.
  5. Cool the brownies: Transfer the pan to a wire rack and allow to cool for 1 to 2 hours. Once cooled, lift the brownies from the pan using the parchment paper sides and set aside.
  6. Make the frosting: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, warm heavy cream or milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Taste and add extra salt if needed.
  7. Frost the brownies: Spread the frosting over the mostly cooled brownies using an offset spatula. It’s okay if the brownies are still slightly warm. For cleaner cuts, use a very sharp, long knife and wipe it clean with a paper towel between each cut.
  8. Store properly: Unfrosted brownies can be stored in an airtight container at room temperature for up to 1 week. Frosted brownies keep well at room temperature for 2 days or in the refrigerator for up to 1 week.

Notes

  • Using Dutch-process cocoa powder enhances the chocolate flavor but natural cocoa also works.
  • Cutting the butter into smaller pieces helps it melt faster and more evenly without burning.
  • Check brownies early when baking to avoid overcooking; underbaked brownies remain fudgy after cooling.
  • Warm the cream or milk slightly before adding to frosting for smoother consistency.
  • Use parchment paper for easy removal and clean edges when cutting brownies.
  • For the best texture, let brownies cool completely before frosting.

Find it online: https://dishcooks.com/chewy-fudgy-frosted-brownies-recipe/