Frosted Fudge Brownies


Frosted Fudge Brownies

Oh MY!  This is it.  This is THE recipe for me. The ONE that I will go back to….and back to…and….  Well you get the picture! Imagine a chocolate, fudgy, dense wondrous brownie topped with creamy, rich, luscious, chocolate frosting…..this is THE Chocolate Brownie Recipe to answer all my chocolate cravings!  And let’s face it, we all need a chocolate fix now and then. Now, to make things even better, this make a nice, big 9 X13 size pan of these amazing Brownies.  So you can satisfy your chocolate cravings and share.

Frosted Fudge Brownies


Just look at the incredible fudgy texture of these babies! They’re the Fudgy-est, Moistest, Richest Brownies I’ve ever had!  Bar none………..


Remember that Mother Teresa said “Peace begins with a smile.”  Imagine what could happen if  you gave some one a great big smile and a great big Frosted Fudge Brownie…….now thats a whole lot of beautiful PEACE!!!!!!


Recipe Notes: This is one of those recipes that technique is very important.  Don’t stress because the technique is truly easy peasey.  The instructions spell things out very clearly so its just a matter of following them to a tee.  If you don’t, your results will of course vary.  You won’t produce a thick, chewy, fudgy brownie with a thin crunchy top and those characteristics are what make this recipe really outstanding and separates it from all those other mediocre brownie recipes out there.

Here are a few of the specifics to be aware of:  The instructions have you add both sugars to the melted butter-chocolate mixture in essentially a double boiler over the simmering water with the heat turned off. Very specific but easily done.

Then the recipe calls for the eggs to be added in 2 stages to a melted chocolate mixture and for them to not be overbeaten. If the mixture is overbeaten at this stage, the characteristic of the brownies will change from fudgy to cakey.  Well, that’s not at all complicated!

The last little detail to look out for is, when you add the flour mixture to the chocolate, the recipe specifies using a rubber spatula to fold it in rather than using a whisk to whisk it to combine.


Frosted Fudge Brownies

By February 10, 2014



    1. Preheat the oven to 350 degrees F. Line a 9X13 baking dish with aluminum foil, overhanging the edges 2 inches.  Spray with nonstick cooking spray.

    2. Whisk together flour, salt and cocoa powder in a small bowl and set aside.

    3.  Set a medium, shatter proof bowl over a pan of just simmering water.  Add chocolate, butter and instant espresso. Stir occassionaly until chocolate and butter are melted and mixture is smooth. Turn off the heat under for the simmering water, still keeping the bowl over water and add both sugars and mix until well combined. Remove bowl from top of simmering water.

    4. Add 3 eggs to the chocolate mixture and mix until just combined. Add the other 2 eggs and vanilla and mix until just combined. Do not overbeat the batter at this stage or your brownies will be cakey.

    5. Add the flour mixture to the chocolate mixture and fold it in with a rubber spatula (Do Not use a whisk) just until the mixture is mostly combined with a bit of the flour mixture is visible.

    6. Spread batter evenly into prepared baking dish and bake for 30 minutes or until a toothpick inserted into the center of brownies comes out with just a few moist crumbs.

    7. When the brownies are just out of the oven make the frosting immediately. Combine the milk, butter and sugar together in a saucepan and bring to a boil; allow the mixture to cook at a rolling boil for 30 seconds then remove from heat.

    8. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over the just baked, warm brownies.  Allow frosted brownies to cool completely in baking pan before cutting.

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    Frosted Fudge Brownies

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    20 Responses to Frosted Fudge Brownies

    1. Mary

      Wow these brownies look fully loaded! SO delicious – what a great treat:)
      Mary x

    2. lindsey

      WOW! These look amazing… and the photos are great! Did you get a new camera?!

    3. Marti

      How long are they suppose to bake?

      • Kathleen

        Well looks like I skipped a step. Thanks Marti, I’ve ammended the recipe. You bake them for 30 minutes 😉

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    5. Suzanne of Simply Suzannes at Home

      Suzanne of Simply Suzannes at Home

      I can’t wait to try these! I ADORE chocolate, and these brownies look divine!
      Thanks so much for sharing.
      Have a great week,

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    8. Leslie

      I made these for my golf luncheon. I received many compliments. I will make them again for sure! They turned out just like the photo! Not hard to make at all. Thanks for the recipe.

      • Kathleen

        You are so welcome Leslie :) Glad you liked them!

    9. Chelsie

      I couldn’t find any instant expresso powder and was wondering if they wouldn’t turn out if I didn’t use it?

      • Kathleen

        Yes they will still be delish! The espresso intestifies the flavor a bit but they’ll work without it :)

    10. Janice

      My husband and I both watch our diet closely for sugar and fat. For our occasional no holds barred treat I’d like to try these, but only one at a time each…can they be individually plastic wrapped and frozen?

      • Kathleen

        Hey Janice. Yes they absolutely can. They freeze beautifully. Enjoy :)

    11. Sharon

      All I have is salted butter, could I still use this an it turn out okay?

      • Kathleen

        Hi Sharon. I think you should still get good results!

    12. Kathy

      Can you tell me what website this recipe is listed?

      • Kathleen

        Hi Kathy. We’ve been experiencing a few growth pains with our server so the recipes were down for a few days. The recipe is back up now. Sorry for any inconvenience :)

    13. Aubrey

      Hi. Is it 8 ounces of butter or 8 Tbs for the brownies themselves?

      • Kathleen

        Hey Aubrey. It’s 8 Ounces :)

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