Description
These Chewy Fudgy Frosted Brownies are a decadent treat featuring a rich, semi-thick batter loaded with semi-sweet chocolate chips and topped with a creamy cocoa frosting. Perfectly baked to achieve a fudgy center with a slightly set top, these brownies are great for any occasion and are easy to make from scratch.
Ingredients
Brownie Batter
- 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
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
- Make the brownies: Cut the butter into smaller pieces to melt quickly. Combine the butter and chopped chocolate in a heatproof bowl or medium saucepan. Melt using the microwave in 20-second intervals, stirring each time, or melt over low heat on the stove. Let cool for 5 minutes.
- Prepare the oven and pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, covering the bottom and sides, then set aside.
- Mix the batter: Whisk granulated and brown sugars into the cooled chocolate/butter mixture until smooth. Add eggs one at a time, whisking well after each, followed by the vanilla extract. Stir in flour, cocoa powder, and salt until just combined with no dry patches. Gently fold in chocolate chips. The batter will be semi-thick in consistency.
- Bake the brownies: Pour and spread the batter evenly into the prepared pan. Bake for 32-35 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 30 minutes to avoid overbaking.
- Cool the brownies: Remove the pan from oven and place on a wire rack. Let brownies cool completely for 1 to 2 hours. Once cooled, lift them out using the parchment paper and set aside.
- Make the frosting: Using a handheld or stand mixer with paddle or whisk attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream or warm 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 adjust salt if desired.
- Frost the brownies: Spread the frosting over the mostly cooled brownies, even if they are slightly warm, using an offset spatula for smooth coverage. Cut into squares with a long, sharp knife, wiping the knife clean between cuts for neat edges.
- Store: Unfrosted brownies can be stored in an airtight container at room temperature for up to 1 week. Frosted brownies keep fresh at room temperature for 2 days or refrigerated for up to 1 week.
Notes
- Using dutch-process cocoa powder enhances the flavor of the brownies and frosting.
- Check the brownies early to prevent overbaking; a few moist crumbs on the toothpick ensure fudginess.
- Wiping your knife between cuts helps achieve clean, neat brownie squares.
- Warm heavy cream or milk helps achieve a smooth frosting consistency.
- These brownies continue to set as they cool, so avoid overbaking to maintain a chewy texture.
