These Frosted Chocolate Fudge Brownies are super rich and decadent and are topped with the most delicious whipped chocolate frosting I’ve ever had!
Meet your new favorite brownie recipe: they are the perfect chocolate craving satisfier. Anytime, any day of the year, any hour of the night.
These chocolate fudge brownies are rich and chocolatey enough to make anyone fall for you. They are luscious and full of chocolate flavor.
The brownies themselves are moist, fudgy, and wonderful. Everything a brownie should be, and definitely not cakey. If you’re a cakey brownie fan…well, you’re in the wrong place.
The chocolate frosting, oh man, is simply out of this world. This is easily my new favorite chocolate frosting recipe. It takes a few steps, but the result is pure, luxurious, rich, decadent, fluffy chocolate frosting. Together? The two make the perfect pairing.
I put mine in the fridge, and they melded into this amazing fudge-like bar. I highly recommend it. Case in point: I highly recommend these. Whether you’re sharing them with a significant other, some friends, or alone…everyone will enjoy these.
Unless they don’t like chocolate. In which case, why are you hanging out with them anyways?Print
For the brownies
- 1 cup unsalted butter, melted
- 1½ cups white sugar
- 1½ cups light brown sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 1½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
For the frosting
- ⅓ cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ cup milk
- ½ cup butter, softened
- ½ cup semi-sweet chocolate chips, melted
- Mini chocolate chips, optional, to garnish
For the brownies
- Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish.
- Combine the melted butter, sugars, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
- In a separate bowl, combine the flour, cocoa powder, and salt. Gradually stir the flour mixture into the egg mixture until blended. Spread the batter evenly into the prepared baking dish.
- Bake in the preheated oven until an inserted toothpick comes out clean, about 25 to 35 minutes. Remove, and cool pan on a wire rack before frosting.
For the frosting
- Melt your chocolate chips if you haven’t already and set them aside to cool. You don’t want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able.
- In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl to get rid of any small flour clumps that may have formed. Cool completely in the refrigerator or freezer.
- When the chocolate flour mixture is cooled, beat the butter with an electric mixer until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally, add in melted chocolate and beat again until well combined and fluffy, about 2 minutes.
- Spread frosting on top of the brownies, sprinkle with mini chocolate chips if using, cut, and serve! I opted to make cute little circles, but regular squares are just as delicious!
The frosting recipe will frost 12 cupcakes. If you want to double it (I halved it), use the original recipe from Baking Bites.