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Chocolate Frosted Fudge Brownies


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour 5 minutes
Total Time 2 hours
Servings 16 brownies
Close up of chocolate frosted brownies on a table.
Indulge in these irresistible homemade brownies, each one generously topped with a luscious layer of fluffy chocolate frosting. Be warned: One bite may leave you craving more, and before you know it, you'll be reaching for a second one!

Ingredients  

Brownies

  • 1 cup unsalted butter 227g, I use Kerrygold
  • 2½ cups granulated sugar 500g, I use Domino
  • 2 tablespoons canola oil
  • 1 tablespoon vanilla extract
  • 5 large eggs I use Vital Farms
  • 1 cup all-purpose flour 130g, I use King Arthur
  • ¾ cup + 1 tablespoon unsweetened cocoa powder 80g, I use Ghirardelli
  • 2 tablespoons malted milk powder 20g, optional
  • ¾ teaspoon salt
  • 4 ounces chopped baking chocolate or ½ cup mini semi-sweet chocolate chips

Frosting

Instructions

Brownies

  • Preheat oven to 350°F and line a metal 8x8, 9x9, or 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction for a 9x13-inch pan – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
  • Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
    A block of butter in a large pot.
  • Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
    Vanilla being added to melted butter and sugar in a pot.
  • Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
    Egg being added to brownie batter in a pot.
  • Sift the 1 cup all-purpose flour, ¾ cup + 1 tablespoon unsweetened cocoa powder, 2 tablespoons malted milk powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until almost all the dry streaks are gone.
    A sifter sifting dry ingredients into a pot to make brownie batter.
  • Fold in the 4 ounces chopped baking chocolate.
    Chocolate chunks being added to brownie batter in a pot.
  • Pour the brownie batter into the prepared baking pan and bake for 25 to 30 minutes for a 9x13-inch pan or 40 to 45 minutes for an 8x8 or 9x9-inch pan.
    Brownie batter poured into a pan.
  • Cool before removing from the pan and frosting.
    A square pan of brownies on a wire rack cooling.

Frosting

  • While the brownies are cooling, beat 1 cup salted butter and ⅙ teaspoon salt in a stand mixer fitted with a paddle attachment.
    Butter creamed in a stand mixer bowl.
  • Add the 2⅔ cup powdered sugar and 3 tablespoons heavy cream a little at a time, mixing on stir speed between additions just until combined.
    Powdered sugar and cream in a stand mixer bowl ready to be beaten into butter.
  • Add ⅔ cup unsweetened cocoa powder and 2 tablespoons vanilla extract and mix on stir just until combined.
    Cocoa powder and vanilla ready to mix with butter and sugar to make chocolate frosting.
  • Increase speed to medium-high and whip until smooth and fluffy for about 3 to 4 minutes. The frosting should be a pale brown (it will darken as it rests).
    A spatula holding a scoop of whipped chocolate frosting to the camera,
  • Spread the frosting over the cooled brownies and slice with a sharp or large plastic knife. You can chill the brownies once frosted for cleaner cuts, but I recommend letting them get to room temperature before serving. You can also slice the brownies first and then pipe the frosting on.
    Brownies being cut with a large knife.

Notes

  • Nutritional information is an estimate based on a 9x9 inch pan that makes 16, very thick brownies. You can bake in a 9x13 to make 24 brownies that are a little thinner. This makes the brownies around 350 calories each.

Nutrition

Calories: 540kcal | Carbohydrates: 64g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 254mg | Potassium: 220mg | Fiber: 4g | Sugar: 52g | Vitamin A: 868IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 3mg
Find it online: www.sugarandsoul.co/frosted-brownies/