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Frosted Fudge Brownies

A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. —Sue Soderlund, Elgin, Illinois
  • Total Time
    Prep: 10 min. + cooling Bake: 25 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 1 cup plus 3 tablespoons butter, cubed
  • 3/4 cup baking cocoa
  • 4 large eggs, room temperature
  • 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 2% 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 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack.
  • For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.

Test Kitchen tips
  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
  • Dutch process cocoa has been treated with an alkaline solution in its manufacture. It has a smoother, richer flavor and darker color than regular cocoa. Baked goods made with it are a more intense chocolate brown color than those made with regular cocoa.
  • You should be making these unbeatable brownie recipes.
  • Nutrition Facts
    1 brownie: 277 calories, 13g fat (8g saturated fat), 68mg cholesterol, 248mg sodium, 39g carbohydrate (29g sugars, 1g fiber), 3g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    Reviews

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    Average Rating:
    • LBurkey
      Aug 3, 2020

      My normal "go to" brownies are really good and do not have frosting, so I wasn't sure if I wanted to try these or not, as I thought they might be too much chocolate. I took them to work and they were a hit with my co-workers, and I will be making these again. Nice to have "another" good brownie recipe.

    • ryan
      Jul 12, 2020

      gotta have the frosting. sooooo good.

    • soonrzfan
      Jul 5, 2020

      Gramma Amy You know those little plastic forks and knives we use for picnics? If you use one of those plastic knives to cut brownies, it works like a charm! I work in a school cafeteria, and that's what we use to cut huge pans of brownies everyday. Sounds crazy, but it works!

    • Madeline
      Jun 18, 2020

      Awesome, gooey brownies and great frosting. We made with 1 for 1 gluten free flour, very easy substitution! Be sure not to over mix batter, and keep the frosting thicker than you initially think it should be!

    • Cindy23
      Jun 9, 2020

      The yummy frosting recipe is Hershey’s ONE-BOWL BUTTERCREAM FROSTING, which I have used for years on my cakes and cupcakes. Unfortunately, the recipe doesn’t give proper credit to Hershey.

    • 5717rees
      Apr 16, 2020

      This is the absolute best home made brownie recipe I have ever tried. I have tried many recipes but this is a keeper. I have stopped looking for the perfect brownie recipe. I did frost the brownies but I have to say this recipe does not even need the frosting.

    • suekg
      Apr 11, 2020

      I used a slightly smaller pan and had to bake a little longer. Really good

    • Valerie
      Apr 4, 2020

      Made these on a whim and they were absolutely delicious! Right on the line between fudgey and cakey. The frosting pushes them over into a rich and decadent treat!

    • Gramma Amy
      Feb 24, 2020

      Tried these today in place of my regular brownie recipe from Taste of Home many years ago. These have less sugar and less flour than my previous recipe, so wanted to try it. The flavor is fudgy and good. The texture is a little less dense, which I liked, however they were difficult to cut into bars without sticking and tearing as I drew the knife out. They were a little warm yet, so I will try again, and adjust my rating if they are better to cut after fully cooled. As one reviewer commented that the frosting was too much, based on my previous recipe, I would agree with that, and chose to make half of it. For our taste, that was just the right amount to add a sweet touch without being thick. I will definitely make these again.

    • ellashaw
      Jan 24, 2020

      I have made this recipe several times, and they are always delicious! This is truly one of the best brownie recipes I have ever made!