Frosted Fudge Brownies

Rich, fudgy and oh so amazing!!  Frosted Fudge Brownies

These rich and delicious Frosted Fudge Brownies are a chocolate lovers dream!

If you’ve been around here any length of time you might have noticed I like chocolate… a lot!  When it comes to dessert, if I’m given the choice I’ll almost always chose something chocolaty.

I love brownies and have already shared my favorite Fudgy Homemade Brownies recipe.  I still love those classic fudge brownies… but sometimes I really crave a frosted brownie!

These Frosted Fudge Brownies are a nice balance between fudgy and cakey… I still used the word “fudge” in the title because when you add the frosting, the overall dessert is rich and fudgy, and oh so delicious!

Rich and delicious!!  Frosted Fudge Brownies

Print Recipe

Frosted Fudge Brownies

Yield: 1- 9"x13" pan (apx. 24 brownies)

The brownie base is nicely balanced between fudgy and cakey. When you add the frosting, the overall dessert is rich, fudgy and oh so delicious!

Ingredients:

Brownies
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup Challenge unsalted butter, melted
1/2 cup boiling water
2 cups sugar
2 eggs
1 teaspoon vanilla extract
1-1/3 cups all purpose flour
1/2 teaspoon salt (omit if using salted butter)
1 cup chocolate chips

Frosting
6 Tablespoons Challenge butter (unsalted or salted), softened
1/2 cup unsweetened cocoa powder
2-2/3 cups powdered sugar
1/3 cup milk (whole milk is preferred, if using fat-free, mix it with a bit of cream)
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350*F and line a 9"x13" baking pan with parchment paper (leave a bit of parchment hanging up from the sides).

2. In the bowl of an electric mixer (or a large bowl of your choice), add cocoa powder and baking soda. Stir in butter, then add boiling water and continue to stir until well combined. Add sugar and blend well. Add eggs and vanillla and blend until fully combined.

3. Add flour and salt and blend until just incorporated. Stir in chocolate chips, then pour into prepared pan.

4. Bake 35-40 minutes, or until brownies begin to pull away from the sides of the pan. Cool completely in pan on a wire rack.

5. When the brownies have cooled, prepare frosting by beating the butter in a medium bowl. Add cocoa powder, then powdered sugar and blend. Slowly add milk (while blending), then add vanilla. Spread frosting onto cooled brownies.

6. For easiest cutting, chill the entire pan a brownies in the fridge, then remove brownies from pan by pulling up on parchment paper. Cut using a sharp knife, and wipe off knife between cuts, as needed.

I recommend "natural" style (not "dutch processed") cocoa for this recipe. I used (and love) Ghirardelli brand.

I used Challenge brand butter, but feel free to use any high quality butter of your choice.

Recipe source - Hershey's Cocoa Cookbook, 1979

Grab a glass of milk and share these with someone you love  =)

Happy baking!