Frosted Fudge Brownies

Course: Dessert

Cuisine: American

Keyword: fudge brownies

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings:

Calories: 208kcal

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!

6 tablespoons 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

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).
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 vanilla and blend until fully combined.
Add flour and salt and blend until just incorporated. Stir in chocolate chips, then pour into prepared pan.
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.
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.
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.