Chocolate Brownies with Chocolate Frosting

These chocolate brownies with chocolate frosting are a celebration of rich, fudgy chocolate in every bite. The interior is dense and moist, with a slightly crackled top and pockets of melted chips that give bursts of semi-sweet chocolate. The frosting is silky and deeply cocoa flavored, adding a glossy finish and extra creaminess that complements the brownie base. Warm from the oven the aroma fills the kitchen with toasted cocoa and butter notes, and cooled the texture becomes fudgier and easier to slice. This recipe is perfect for weekend baking, potlucks, birthday parties, or any time you need a comforting treat to share. If you enjoy chewy chocolate sweets, you might also like this best chocolate crinkle cookies recipe for a different chocolate experience. For a simple one-pan chocolate dessert idea try the chocolate caramel dump cake 2 variation.

Ingredients

• 1/2 cup unsalted butter, cut into smaller pieces,
  Provides richness and helps create a tender, fudgy crumb.

• 2 (4-ounce) semi-sweet chocolate bars, coarsely chopped,
  Melted with the butter to form a deep chocolate base.

• 3/4 cup granulated sugar,
  Adds sweetness and helps create the glossy brownie top.

• 1/4 cup packed light or dark brown sugar,
  Adds moisture and a slight caramel note for depth of flavor.

• 3 large eggs,
  Bind the batter and give the brownies structure and richness.

• 1 teaspoon pure vanilla extract,
  Enhances the chocolate flavor and rounds out the taste.

• 2/3 cup all-purpose flour,
  Gives structure while keeping the brownies dense and fudgy.

• 2 tablespoons unsweetened cocoa powder,
  Boosts chocolate intensity and deepens color.

• 1/4 teaspoon salt,
  Balances sweetness and enhances chocolate flavor.

• 1 cup semi-sweet chocolate chips,
  Added for melty pockets of chocolate throughout the brownies.

Frosting ingredients:

• 1/2 cup unsalted butter, softened,
  The base of the frosting for a creamy texture.

• 1 and 1/2 cups confectioners’ sugar,
  Sweetens and thickens the frosting for spreading.

• 1/3 cup unsweetened cocoa powder,
  Gives the frosting a rich chocolate flavor and color.

• 3 tablespoons heavy cream or milk, slightly warm,
  Adjusts consistency and adds silkiness to the frosting.

• 1/2 teaspoon pure vanilla extract,
  Brightens and balances the chocolate in the frosting.

• Pinch of salt,
  Enhances flavor and prevents the frosting from tasting flat.

For another easy chocolate dessert that uses similar pantry ingredients, see this chocolate caramel dump cake.

Step-by-step Instructions

1. Make the melted chocolate base. In a heatproof bowl combine the butter and chopped chocolate. Melt in the microwave in short bursts, stirring in between, or melt gently over low heat in a saucepan. Stir until smooth and let the mixture cool slightly. Tip: If using the microwave, heat in 20 to 30 second intervals and stir well to prevent scorching.

2. Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, letting some parchment hang over the edges for easy removal.

3. Add the sugars. Whisk the granulated sugar and brown sugar into the cooled chocolate and butter mixture until well combined.

4. Mix in eggs and vanilla. Add the eggs one at a time or all together and stir until fully incorporated, then mix in the vanilla extract.

5. Combine dry ingredients. In a separate bowl whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly distributed.

6. Fold dry into wet. Gradually fold the dry mixture into the chocolate mixture until just combined. Do not overmix to keep the brownies fudgy.

7. Add chips and bake. Fold in the semi-sweet chocolate chips, spread the batter evenly in the prepared pan, and bake in the preheated oven for 32 to 35 minutes. A toothpick inserted near the center should come out with a few moist crumbs but not wet batter.

8. Cool completely. Remove the pan from the oven and let the brownies cool completely in the pan. Cooling fully makes them easier to frost and slice.

9. Make the frosting. Beat the softened butter until creamy. Add the confectioners’ sugar and unsweetened cocoa powder, then add the warm heavy cream or milk, vanilla extract, and a pinch of salt. Beat until smooth and spreadable. If the frosting is too thick add a splash more cream or milk. If it is too thin add a little more confectioners’ sugar.

10. Frost and serve. Frost the cooled brownies, use the parchment to lift them from the pan, cut into squares, and enjoy. Tip: Scatter a few extra chocolate chips on top right after frosting for a decorative finish.

For a different cookie pairing or to serve with these brownies, try this chocolate chip cookies.

Recipe Details

• Prep Time: 20 minutes.
• Cook Time: 32 to 35 minutes.
• Total Time: About 55 minutes.
• Servings: Makes about 16 brownies.
• Calories: Approximately 370 kcal per serving.

Tips, Storage & Variations

Tips:

• Let the melted chocolate cool slightly before adding eggs to avoid scrambling them.
• Use room temperature eggs for better incorporation.
• For a shiny top, do not overmix the batter once flour is added.

Storage:

• Store cooled, frosted brownies in an airtight container at room temperature for up to 3 days.
• For longer storage keep them refrigerated up to 7 days. Bring to room temperature before serving for best texture.

Freezing:

• Freeze unfrosted brownies, tightly wrapped, for up to 3 months. Thaw at room temperature and frost before serving.
• You can freeze frosted brownies in a single layer on a sheet pan until firm, then transfer to an airtight container for up to 2 months.

Variations using only ingredients in this recipe:

• Extra-studded: Fold additional chocolate chips into the batter or press some on top before baking for more melty pockets.
• Richer frosting: Use the full 3 tablespoons of heavy cream and beat slightly longer for an ultra-silky spread.
• Deeper chocolate: Increase the cocoa powder in the batter by a tablespoon for a more intense chocolate flavor while keeping the rest of the recipe the same.
• Brown sugar forward: Use dark brown sugar instead of light for a slightly more caramelized flavor.

If you enjoy experimenting with chocolate and marshmallow combinations, see these fun ideas at this chocolate marshmallow cookies post.

Frequently Asked Questions

1. How do I know when these brownies are done?
   A toothpick inserted near the center should come out with moist crumbs but not wet batter, usually after 32 to 35 minutes.

2. Can I use milk chocolate instead of semi-sweet chocolate?
   Yes, but the brownies will be sweeter and less intense in chocolate flavor.

3. Do I need to refrigerate the frosted brownies?
   No, you can store them at room temperature for up to 3 days, but refrigerate to extend storage to 7 days.

4. Can I make the frosting thicker or thinner?
   Yes, add more confectioners’ sugar to thicken or a little more warm cream or milk to thin until you reach the desired consistency.

5. What pan size is best for these brownies?
   A 9-inch square baking pan yields the intended thickness and baking time.

People Also Ask

1. Can I use salted butter instead of unsalted?
   Yes, reduce added salt slightly if using salted butter, as salted butter adds sodium.

2. Why did my brownies come out cakey instead of fudgy?
   Overmixing after adding flour or baking too long can make brownies cakey. Stop folding when just combined and watch the bake time.

3. Can I make these brownies ahead of time for a party?
   Yes, bake and refrigerate unfrosted brownies up to 2 days ahead, then frost before serving.

4. How should I reheat a brownie for a warm, fudgy bite?
   Warm a brownie in the microwave for 10 to 15 seconds to soften the center and melt chips slightly.

5. Is it okay to substitute milk for heavy cream in the frosting?
   Yes, milk works fine though the frosting will be slightly less rich. Use warm milk to help dissolve the sugar.

6. Can I double this recipe?
   Yes, double all ingredients and bake in a larger pan, but adjust baking time and monitor doneness closely.

Conclusion

I hope you enjoy making and sharing these chocolate brownies with chocolate frosting. For inspiration on a chewy, fudgy approach to brownies, visit Chewy Fudgy Frosted Brownies – Sally’s Baking Addiction. If you want alternative frosting ideas and techniques, check out The Best Frosting For Brownies – Tara Teaspoon. Try the recipe, tweak it to your taste, and feel free to share your results with friends and family for a cozy, chocolate-filled moment.