Name: Chocolate Fudge Brownie With Chocolate Icing
Prep time: 30 min
Cook time: 30 min
Total time: 150 min
Ingredients: ½ cup or 8 tbsp unsalted butter; 2 semisweet chocolate bars (4 oz/each), coarsely chopped; ¾ cup granulated sugar; ¼ cup packed dark or light brown sugar; 3 eggs; 1 tsp pure vanilla extract; ⅔ cup spooned and leveled all-purpose flour; 2 tbsp unsweetened dutch-process or natural cocoa powder; ¼ salt; 1 cup semisweet chocolate chips; ½ cup or 8 tbsp softened, unsalted butter, room temperature; 1 ½ cups confectioners’ sugar; ⅓ cup dutch-process or unsweetened natural cocoa powder; 3 tbsp milk or heavy cream, slightly warm; ½ tsp pure vanilla extract; ½ tsp salt (taste test)

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We all know how awesome chewy brownie recipes are, but what if we top them off with rich chocolate icing? Even better!

Trust me, I’ve done this before, and every time quality chocolate flavor gets involved, it’s a winner. Check out my white chocolate raspberry cheesecake bars and no-bake chocolate peanut butter bars while you’re at it!

Why These Simple Chocolate Brownies With Fudge Icing Are Absolute Winners

You’re in for a treat with this double dose of chocolate! Just the thought of sinking my teeth into a rich, fudgy brownie (topped with solid chocolate icing) already makes me feel like I am in a flavor paradise. These babies are even more decadent than my double chocolate chip cookies.
I know baking can be scary, but brownies are generally considered a beginner-friendly dessert! The extra frosting recipe barely requires any fancy chef skills, to be honest.
You can jazz that chewy texture for any occasion — birthdays, holidays, you name it — sprinkle on some fun stuff or drizzle caramel all over them. Plus, it’s the loveliest pick-me-up kind of baked treat after a tough day!

10 Basic Steps To Make Chocolate Fudge Brownie With Chocolate Icing

Ingredients

Before we start, let’s break down the must-haves for these killer brownies!

Butter: When melted to perfection, it has a rich flavor, making our brownies VERY chewy!

Chocolate: We’re talking serious cocoa power here! I like to mix things up with solid chocolate and a touch of cocoa powder to achieve a double dose of chocolatey goodness! Go for semisweet — trust me, it’s the sweet spot.

Flour: Keep it to a minimum for the best fudgy-like texture. We want that perfect balance of structure and fudge, you know, so just enough to hold it all together! Too much flour, and you’ll end up with cake-like brownies.

Sugar: A mix of brown and granulated sugar adds JUST the right amount of sweetness and moisture.

Eggs: These little guys do it all — binding, enriching, and giving us that melt-on-the-tongue feel! 3 of them do the trick and make sure every bite is just on point.

Instructions

Brownies

Step 1. First, grab your butter and chop it up into smaller bits for quicker melting action. Pop it in a saucepan or microwave-safe bowl along with your chopped chocolate.

Hit it in your microwave for 20-second bursts, stirring after every burst until everything becomes melty. Or, if you feel old-school like me, melt it gently on a stove over low heat. Let it cool for about five minutes.

Step 2.

While the butter is chilling, preheat your oven to 350°F (or about 177°C if you prefer this metric). Line a 9″ square pan with parchment paper, covering the sides as well. This step is key for SUPER easy brownie removal later! Set it aside.

Step 3.

Now, whisk in your sugars (both brown and granulated) into that cooled butter/chocolate mix. Then crack in the large eggs, add a splash of vanilla, and whisk it all together until smooth!

Step 4.

Toss in cocoa powder, flour, and a pinch of salt, then mix until you don’t see any dry bits. Once that’s all combined, gently fold in your chocolate chips. Our batter should be on the thicker side.

Step 5.

Spread this delicious batter into your prepared pan. Pop it in the oven and bake for around 32 to 35 minutes. Keep a close eye on them — no two ovens are the same, you know?

Test them after 30 minutes with a toothpick; we want just a few moist crumbs clinging to it when you pull it out. Pro tip: It’s better to underbake a bit because these babies will keep cooking while cooling.

Step 6.

Once they’re out, cool them on the wire rack for an hour or two. When they finally become super chill, use the overhung parchment paper to lift them off the pan. Now, onto the frosting!

Frosting

Step 7.

Grab your trusty stand or handheld mixer with the paddle or whisk attachment. Start by beating up the unsalted butter at medium speed for around 2 minutes until creamy.

Step 8.

Next, toss in the cocoa powder, confectioners’ sugar, milk or heavy cream splash, a dash of vanilla extract, and a pinch of salt.

Mix on low for about 30 seconds to get everything mixed in, then crank it up to high mixer speed for a full minute! Give the frosting a taste and add a bit more salt if you think it needs that.

Step 9.

The fun part: Spread this heavenly frosting over your mostly chilled brownies! They can still be slightly warm — that’s totally fine. I like using a rubber spatula to make it smooth.

Step 10.

Once it’s all coated, cut them into squares. Want cleaner edges? Grab a sharp, dry knife and wipe down the blade between the cuts. Voilà, you’ve got yourself some amazing brownies!

Notes

1. Chocolate frosting is the classic and delicious swirl, but who says you can’t experiment with other flavors? A whole world of different taste profiles is waiting for you.

For example, you can try swirling in jams or preserves like raspberry and strawberry (or even cherry) for a super fruity twist. Trust me, these tart flavors pair well with the adorable sweetness of the Nutella and cheesecake filling.

Peanut butter or caramel sauce can also be folded in to achieve a more complex flavor. For peanut butter, dollop it onto the cheesecake filling before swirling, and for caramel sauce, drizzle it on top after the cheesecake has baked and cooled slightly.

2. For easier swirling and prettier designs, make sure the frosting is slightly softened at room temperature or warmed up for a few seconds in the microwave on low power. This little trick will allow it to spread more easily through the cheesecake batter and create GORGEOUS swirls!

Be careful not to overheat the frosting, btw, or it will become too runny and lose its shape in the batter.

FAQs

How Can I Cut Clean Brownies Without Them Crumbling?

Patience is key! Brownies need to be fully chilled at room temperature before cutting. Also, use a long, sharp knife to cut those babies and wipe it clean after each cut.

What If I Don’t Have A Baking Pan?

No problem! You can still make these brownies in a regular square baking dish. Just line the bottom with parchment paper for easier removal after baking.

—Easy, right? Have fun!