Ultimate Frosted Fudge Brownies: Your New Favorite Chocolate Dessert
While many of my fudge brownies are so incredibly rich and dense they truly stand alone, there’s just something magical about a classic frosted fudge brownie. That delightful contrast of a deeply chocolatey, intensely chewy brownie base crowned with a sweet, light, and airy chocolate icing is simply irresistible. This particular recipe has earned its spot as my all-time favorite, a decadent indulgence that is always worth the small effort of making that glorious frosting. It’s the kind of brownie that disappears quickly, satisfying every chocolate craving with its perfectly balanced textures and flavors.
The secret to these truly outstanding frosted fudge brownies lies in achieving that perfect textural harmony. Imagine a brownie that’s neither too fudgy nor too cakey, hitting that sweet spot of chewiness that we all crave. Then, picture it topped with a dreamy, feathery-light chocolate buttercream frosting that melts in your mouth. This combination creates a dessert experience that satisfies on every single count – a symphony of chocolate that will have you reaching for a second (or third!) piece. It’s the ultimate homemade brownie experience, perfect for any occasion from casual gatherings to special celebrations.
The Quest for Perfection: Comparing to Other Frosted Fudge Brownies
Over the years, I’ve experimented with countless brownie recipes, always in pursuit of the perfect balance of richness, texture, and flavor. I even have an old favorite frosted brownie recipe that I still hold dear. However, after extensive testing and fine-tuning, I can confidently say that this current recipe takes the crown. It’s a subtle but significant improvement that truly elevates the frosted brownie experience. For those curious about the evolution of my brownie obsession, here’s a side-by-side comparison, with these superior brownies on the left and my beloved old favorites on the right.
What makes these frosted fudge brownies a standout? They are distinctly less sweet than many other recipes, allowing the deep chocolate flavor to shine through without being overpowered. They boast a slightly taller, more substantial profile, contributing to their satisfying chewiness. Crucially, the frosting on these brownies is a soft, luscious buttercream, a delightful contrast to the sweeter, often denser, Texas Sheet Cake style icing found on the older recipe. While both styles certainly have their merits and their own unique charm, it’s wonderful to have a little variety in the brownie repertoire. This recipe offers a more refined and intensely chocolatey experience for those who appreciate a less saccharine dessert.
To further enhance this already incredible recipe, I’ve made a few key adjustments from its original form. I precisely adjusted the amount of salt to perfectly balance the sweetness and deepen the chocolate notes, opting for unsalted butter to maintain control over the overall saltiness. For consistent results, I highly recommend weighing the flour – a common pitfall in brownie baking is using too much flour, which can lead to dry, cakey brownies rather than the desired fudgy, chewy texture. I’ve also included a few extra notes within the recipe to guide you toward brownie perfection.
It’s also important to acknowledge the origins of this fantastic recipe. It was originally inspired by Hershey’s, a brand synonymous with classic American chocolate treats. While the exact original link may shift due to website updates, their main page is always a great resource if you’re looking to browse other excellent brownie and chocolate-focused recipes. Their contribution to the world of chocolate baking is undeniable, and this recipe is a testament to the enduring appeal of quality chocolate.
More Chocolatey Delights You’ll Love
- Dark Chocolate Brownie Cookies
- Peanut Butter Fudge Brownies
- Chocolate Fudge Pie
- Walnut Fudge Brownies
- Non-Cakey Banana Chocolate Chunk Bars
The Ultimate Frosted Fudge Brownies Recipe
Frosted Fudge Brownies
Anna
Pin Recipe
Ingredients
- ¾ cup natural style unsweetened cocoa powder (60 grams)
- ½ teaspoon baking soda
- ⅔ cup unsalted butter, melted and still hot (150 grams)
- ½ cup boiling water
- 2 cups granulated sugar (400 grams)
- 2 large eggs
- 1 ⅓ cups all-purpose flour (170 grams)
- 1 teaspoon vanilla extract
- ½ teaspoon salt use ¼ teaspoon if using salted butter
- 1 cup Hershey’s special dark chocolate chips (170 grams)
For the Creamy Chocolate Buttercream Frosting
- 6 tablespoons unsalted or salted butter, softened (84 grams)
- 2 ⅔ cups powdered sugar
- ½ cup natural unsweetened cocoa powder (40 grams)
- ⅓ cup whole milk (75 grams)
- 1 teaspoon vanilla extract
Instructions
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Prepare Your Pan: Preheat your oven to a precise 350°F (175°C). Line a 13×9 inch metal baking pan with nonstick foil or parchment paper, ensuring there’s an overhang on the sides to easily lift the cooled brownies later. This prevents sticking and makes removal a breeze.
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Combine Dry Ingredients (initial): In a large mixing bowl, thoroughly stir together the natural cocoa powder and baking soda. Next, incorporate ⅓ cup of the melted (and still hot) unsalted butter, stirring until combined. Immediately pour in the boiling water and stir continuously until the mixture thickens into a rich paste. This process “blooms” the cocoa, intensifying its chocolate flavor.
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Add Wet Ingredients: Into the thickened chocolate mixture, stir in the granulated sugar, then crack in the two large eggs, one at a time, mixing well after each addition. Finally, incorporate the remaining ⅓ cup of melted butter. Continue stirring until the mixture is smooth and fully combined.
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Finish the Batter: Gently fold in the all-purpose flour, vanilla extract, and salt. Blend until the flour streaks have just disappeared – be careful not to overmix, as this can develop the gluten too much and lead to tougher brownies. Finally, stir in the Hershey’s special dark chocolate chips, distributing them evenly throughout the batter. Pour the decadent brownie batter into your prepared pan, spreading it out into an even layer.
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Bake to Perfection: Bake for 35 to 40 minutes. You’ll know they’re done when the edges begin to slightly pull away from the sides of the pan, and a wooden skewer inserted into the center comes out with moist crumbs, not wet batter. Avoid overbaking, as this will result in dry brownies. Once baked, remove from the oven and allow them to cool completely in the pan on a wire rack. This is crucial for fudgy, chewy brownies.
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Make the Creamy Frosting: While the brownies are cooling, prepare your luscious chocolate buttercream. In a medium bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with small additions of whole milk, scraping the sides of the bowl frequently to ensure everything is well combined. Beat in the vanilla extract until the frosting is smooth, creamy, and spreadable. Spread this delightful frosting evenly across the completely cooled brownies.
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Chill & Slice for Clean Cuts: This final step is entirely optional, but highly recommended for the neatest slices and best texture: chill the frosted brownies in the refrigerator for at least 30 minutes (or even longer, up to an hour) until they are very cold and firm. Once chilled, lift the brownies out of the pan using the parchment paper overhang and slice them into squares while they are still very cold. This ensures clean, sharp cuts without the frosting smearing. Enjoy your perfect homemade frosted fudge brownies!
Notes
Precision with Flour Measurement: For the most consistent and delicious results, accurately measuring flour is key to avoiding dry brownies. If you have a kitchen scale, weighing out 170 grams (approximately 6 ounces) of all-purpose flour will give you the most accurate measurement. If you’re measuring by volume using cups, be sure to aerate the flour first by stirring it gently in its container. Then, spoon the flour lightly into your measuring cup and level it off with a straight edge without packing it down. Too much flour is the most common culprit for cakey, dry brownies, so take extra care with this step.
Salt Adjustment: The recipe calls for ½ teaspoon of salt when using unsalted butter. If you opt for salted butter, reduce the added salt to ¼ teaspoon to prevent your brownies from becoming too salty. Salt enhances the chocolate flavor, but too much can easily ruin the balance.
Butter Temperature: The “melted and still hot” butter is not just a detail; it’s a technique. The hot butter helps to “bloom” the cocoa powder even further when combined, intensifying the chocolate flavor and contributing to the fudgy texture. Don’t let it cool completely before adding it to the cocoa mixture.
Chilling for Clean Slices: While it requires patience, chilling the brownies after they’ve been frosted is the ultimate secret to achieving perfectly neat, non-messy slices. The cold solidifies both the brownie and the frosting, making for a much cleaner cut. If you’re in a hurry, simply let them cool completely, but you might find the slices aren’t as pristine.
Expert Tips for Baking the Best Frosted Fudge Brownies
Achieving brownie perfection goes beyond just following the recipe; a few key techniques can make all the difference between good brownies and truly unforgettable ones. Here are some pro tips to ensure your frosted fudge brownies turn out flawlessly every time:
- Don’t Overmix the Batter: Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, cakey brownies instead of the desired fudgy texture. A few streaks of flour are better than an overmixed batter.
- Use Quality Ingredients: Since chocolate is the star here, using good quality cocoa powder and chocolate chips will significantly impact the final flavor. Natural unsweetened cocoa, as specified, is crucial for the chemical reaction with baking soda, ensuring the right rise and texture.
- Test for Doneness Correctly: Brownies continue to cook slightly as they cool. To avoid dry brownies, remove them from the oven when a toothpick inserted a couple of inches from the edge comes out clean, but a toothpick in the center still has moist crumbs attached. No wet batter, but not completely dry either.
- Cool Completely: This cannot be stressed enough! Warm brownies are impossible to frost neatly and difficult to slice cleanly. Rushing this step will result in a messy presentation. Patience is a virtue when it comes to cooling brownies.
- Chill Before Slicing: As mentioned in the recipe notes, chilling the frosted brownies solidifies both the brownie and the frosting, making it much easier to achieve clean, crisp slices. Use a sharp, warm knife for the best results, wiping it clean between cuts.
- Room Temperature Frosting Ingredients: For the buttercream, ensure your butter is softened to room temperature. This allows it to cream smoothly with the sugar and cocoa, creating a light and airy frosting without lumps.
Storage and Make-Ahead Options for Your Fudge Brownies
These delightful frosted fudge brownies are perfect for making ahead and can be stored beautifully, ensuring you always have a delicious treat on hand or are prepared for any gathering. Knowing how to store them properly will help maintain their incredible texture and flavor.
- At Room Temperature: Store frosted brownies in an airtight container at room temperature for up to 3-4 days. Placing a piece of parchment paper or wax paper between layers can prevent the frosting from sticking if stacking.
- In the Refrigerator: For a slightly firmer texture (especially if you prefer cold brownies) or for extended freshness, store them in an airtight container in the refrigerator for up to a week. The frosting will firm up, offering a different but equally delicious experience. Allow them to come to room temperature for about 15-20 minutes before serving if you prefer a softer frosting.
- Freezing Brownies: Yes, you can freeze these! For best results, freeze the un-frosted brownies. Once completely cooled, wrap the entire slab or individual brownies tightly in plastic wrap, then again in aluminum foil. They can be frozen for up to 3 months. Thaw at room temperature and then proceed with making and applying the frosting. If you freeze them frosted, the frosting’s texture might change slightly upon thawing, becoming a bit softer.
- Make-Ahead Tips: The brownies can be baked a day or two in advance and stored unfrosted in an airtight container. Make the frosting just before serving or a few hours beforehand, as it’s quick to whip up and best when freshly spread.
Delicious Variations to Customize Your Frosted Fudge Brownies
While this recipe for frosted fudge brownies is perfect as is, it also serves as an excellent base for creative variations. Feel free to experiment with these ideas to tailor them to your personal taste:
- Nutty Crunch: Fold in 1 cup of chopped walnuts, pecans, or almonds into the brownie batter along with the chocolate chips for added texture and a delightful nutty flavor.
- Espresso Boost: Add 1 teaspoon of instant espresso powder to the cocoa and baking soda mixture. Espresso doesn’t make the brownies taste like coffee, but it significantly enhances the depth of the chocolate flavor.
- Mint Chocolate Dream: For a refreshing twist, add ½ teaspoon of peppermint extract to the frosting. You can even tint the frosting a light green for a festive look.
- Different Chocolate Chips: While Hershey’s Special Dark are recommended, you can swap them for milk chocolate chips, white chocolate chips, or even a mix of different types for varying levels of sweetness and flavor.
- Spice It Up: A pinch of cayenne pepper (¼ teaspoon) added to the brownie batter can create a subtle, warm heat that complements the chocolate beautifully without being overpowering.
- Cream Cheese Frosting: If you prefer a tangy frosting, consider using a cream cheese chocolate frosting instead of the buttercream. It adds a lovely richness and tang.
- Swirls of Flavor: Before spreading the chocolate frosting, you could swirl in a tablespoon or two of softened peanut butter, caramel, or even raspberry jam for an extra layer of flavor.
Frequently Asked Questions About Frosted Fudge Brownies
To help you on your journey to brownie mastery, here are some common questions and their answers:
- Q: What’s the difference between fudgy and cakey brownies?
A: Fudgy brownies are dense, moist, and chewy with a rich, almost truffle-like consistency. Cakey brownies are lighter, airier, and more crumbly, resembling a chocolate cake. This recipe aims for the perfect balance, leaning towards fudgy and chewy. - Q: My brownies turned out dry. What went wrong?
A: The most common reasons for dry brownies are overbaking or using too much flour. Ensure you measure flour accurately (preferably by weight) and keep a close eye on the baking time, taking them out when they still have moist crumbs in the center. - Q: Can I use Dutch-processed cocoa powder?
A: While natural cocoa powder is specified for its reaction with baking soda, you can use Dutch-processed cocoa. However, you might notice a slight difference in rise and texture. Dutch-processed cocoa is less acidic, so it might not react as strongly with the baking soda, resulting in a slightly denser brownie. - Q: How do I know if my butter for the frosting is soft enough?
A: Softened butter should yield slightly when pressed with a finger, but it shouldn’t be greasy or melted. If it’s too cold, it won’t cream properly; if it’s too warm, your frosting might be too thin. - Q: Can I make the brownie batter ahead of time?
A: It’s best to bake brownie batter immediately after mixing for optimal texture and rise. The leavening agents start working as soon as they are combined with wet ingredients.
We truly hope this ultimate frosted fudge brownie recipe becomes a cherished staple in your home. From its rich, chewy base to the heavenly chocolate buttercream, every bite is a celebration of chocolate. Whether you’re baking for a special occasion, a potluck, or just to satisfy a sweet craving, these homemade brownies are guaranteed to impress. Don’t hesitate to dive in and create your own batch of perfect chocolatey bliss today!