Fudge Frosted Brownies
After testing and tweaking this recipe over and over, I can confidently say I’ve perfected these brownies. If you love brownies that are deeply chocolatey, ultra-fudgy, and topped with even more rich, fudgy chocolate frosting, this recipe is about to be your go-to. This is a brownie recipe I have tweaked time and time again because it was never quite fudgy or chocolatey enough—because who wants a cakey, overly (or underly) sweet brownie? These are better-than-bakery–style brownies that are completely doable at home and perfect for any occasion… in this case, the holidays.
Secret to a Crackly Top and a Fudgy Brownie
The secret to a thin, crackly top on a brownie isn’t a special ingredient. The key is thoroughly beating the eggs and sugar before the rest of the ingredients are incorporated. The sugar dissolves into the eggs and helps the mixture incorporate just enough air to create that perfect crust on top. You’ll know it’s ready when the color changes from a deep golden yellow to a lighter, yellowish white.
Another tip to keep just the right amount of air in your brownies is to switch from a whisk to a spatula and gently stir in the dry ingredients. This keeps your brownies dense, rich, and fudgy instead of opening the door to cakey brownies… yuuuckkk! (PSA: if you do love cakey brownies, I respect you—but this recipe is not for you.)
5 Other Ways to Top These Brownies
Try Oreo Frosted Brownies!
Try Gingerbread Frosted Brownies!
Try S’more Frosted Brownies!
Try Hot Cocoa Frosted Brownies!
Try Peppermint Frosted Brownies!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are rich, fudgy, and perfectly chocolatey!
Once you have all of the ingredients ready to go, you’re officially set up for brownie success. I always recommend measuring everything out ahead of time so the process is smoother and you can focus on making the fudgiest brownies possible!
Best Fudge Brownies
Ingredients
- 1/3 cup butter unsalted or salted
- 1.5 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1 cup cocoa powder
- 2 tsp vanilla extract
- 1 tsp salt
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 1/2 tsp vanilla
- 1/4 cup heavy cream or milk
Method
- Preheat oven to convection 350 degrees Fahrenheit.
- In a medium sized bowl, add your room-temperature butter and granulated sugar and mix them together.
- Add the eggs and egg yolks to the bowl and mix with a whisk until the mixture turns an off-white color (2-3 minutes, gives brownie the crackly top!)
- Stir the vegetable oil and vanilla into your mixture.
- Lastly, stir in the dry ingredients — cocoa powder, all-purpose flour, cornstarch, and baking soda.
- Line an 8×8 square pan with parchment paper, and then pour brownie batter evenly into the pan.
- Put pan in the oven for 28-32 minutes at 350 degrees Fahrenheit.
- Let your brownies cool in the pan for about 10 minutes before putting in the fridge to fully chill for about 15 minutes. You can skip this step, although it helps my brownies not get crumbly when I cut them!
- Mix all ingredients for the glaze together–powdered sugar, cocoa powder, vanilla extract, and heavy cream. Stir until smooth.
- Once brownies are fully chilled, remove them from the fridge, and evenly spread the glaze over the brownies.
- Cut into 16 squares (4×4) and enjoy! These can be eaten fresh or stored in the refrigerator for up to 10 days!
Nutrition
Private Notes
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