Most of the fudge brownies I make are so rich and dense they don’t need frosting, but every so often I crave frosted fudge brownies. This is my all-time favorite recipe. I’d make them more often if I wasn’t so lazy about making frosting, but in the end it’s always worth it.
The contrasting textures of a chewy base topped with a sweet, feathery-light chocolate icing satisfies on all counts.
Comparing to Other Frosted Fudge Brownies
Here’s a link to one of my old favorite frosted brownie recipes. I still love that recipe, but this recipe is slightly better. Here’s a photo showing these brownies (on the left) and the old favorites (on the right).
These new are less sweet, a little taller, chewier, and have a soft buttercream icing rather than the sweeter Texas Sheet Cake type icing. While I like both, it’s nice to have a little variety. Here’s the recipe as I made it. I adjusted the amount of salt and used unsalted butter, weighed the flour for consistency (using too much will give you dry brownies), and added a few notes.
Also, this recipe is originally from Hershey’s. I had a link, but they keep rearranging the site so I’m just linking to their main page in case you want to go browse other good brownie recipes.
Frosted Fudge Brownies
- 3/4 cup natural style unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 2/3 cup unsalted butter melted and still hot
- 1/2 cup boiling water
- 2 cups 14 oz/390 grams granulated sugar
- 2 large eggs
- 1-1/3 cups 6 ounces/170 grams) all-purpose flour**
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt use 1/4 tsp if using salted butter
- 1 cup Hershey’s special dark chocolate chips
- 6 tablespoons unsalted or salted butter softened
- 2-2/3 cups powdered sugar
- 1/2 cup HERSHEY’S Cocoa I used natural style
- 1/3 cup whole milk whole makes a slightly creamier, silkier icing
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Line a 13×9 inch metal pan with nonstick foil or parchment paper.
- Stir together cocoa and baking soda in large bowl. Stir in 1/3 cup of the melted butter, then add boiling water and stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter.
- Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
- Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
- To make the frosting, beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, scraping sides of the bowl often. Beat in vanilla. Spread across cooled brownies.
- This last step is optional, but I recommend chilling the brownies, then lifting from the pan and slicing them while they are very cold.
For the flour, make sure not to use too much. If you weigh out 6 oz you’ll be fine. If you don’t have a scale and are measuring by volume, be sure to aerate and stir the flour and measure it without packing it into to cup. Too much flour can make brownies dry.