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Frosted Fudge Brownies Recipe

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A neighbor brought over a pan of these rich brownies along with the recipe when I came home from the hospital with our baby daughter 12 years ago. I've made them ever since for family occasions, potlucks and parties at work.

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Frosted Fudge Brownies Recipe

Prep: 10 min. + cooling Bake: 25 min. + cooling

Yield: 24 Servings

10 25 35

Ingredients

1 cup plus 3 tablespoons butter, cubed
3/4 cup baking cocoa
4 eggs
2 cups sugar
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
FROSTING:
6 tablespoons butter, softened
2-2/3 cups confectioners' sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/4 to 1/3 cup milk

Directions

In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in cocoa and vanilla. Add enough milk until the frosting achieves spreading consistency. Spread over brownies. Cut into bars. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 277 calories, 13 g fat (8 g saturated fat), 68 mg cholesterol, 248 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Frosted Fudge Brownies in Country Woman May/June 2000, p29

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Reviews for Frosted Fudge Brownies

Frosted Fudge Brownies

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Reviewed on Apr. 12, 2013 by KristiJo

These are my favorite brownies (when I'm not wanting a nut-less kind). They're so rich that it really satisfies that chocolate craving!

Reviewed on Aug. 18, 2012 by strawberry25

These brownies would be really good but my personal opinion about this recipe is that the teaspoon of salt should be cut to 1/2 teaspoon and the butter to use is unsalted butter then next time some one try this recipe a teaspoon of salt would be perfect

Reviewed on Aug. 18, 2012 by strawberry25

These brownies would be really but my personal opinion about this recipe is that the teaspoon of salt should be cut to 1/2 teaspoon and the butter to use is unsalted butter then next time some one try this recipe a teaspoon of salt would be perfect

Reviewed on Jan. 10, 2012 by Green.devonna

They were good...just turned out kinda cake like...like mine chewy!

Reviewed on Nov. 08, 2011 by milleram

These were amazing! They stayed moist and yummy for several days . . . and they only lasted that long because I hid them! Next time, though, I'll probably half the frosting. The recipe made WAY more than I needed, but it was good for use on other things like cupcakes.

Reviewed on Jul. 07, 2011 by teenwave

Oh my....these are so yummy and fudgy. I wouldn't change a thing. Definately took care of my chocolate craving!!