Chocolate Brownies with Chocolate Frosting

These chocolate brownies with chocolate frosting are a classic, crowd-pleasing dessert that hits all the right notes. Expect a deeply chocolatey bite with a fudgy center and slightly crisp edges, topped with a silky cocoa frosting that adds extra richness. The aroma while baking is pure chocolate comfort, filling the kitchen with warm, roasted cocoa and sweet butter notes. This recipe is ideal for cozy weeknight treats, bake sales, potlucks, or any time you want a dependable dessert to share. If you love fudgy chocolate desserts, you might also enjoy our take on the best chocolate crinkle cookies recipe, which offers a different texture but the same chocolate satisfaction.

Ingredients

1/2 cup unsalted butter, cut into smaller pieces
Short note: Melts smoothly with chocolate to create the rich base of the batter.
2 (4-ounce) semi-sweet chocolate bars, coarsely chopped
Short note: Provides deep chocolate flavor and melt-in-your-mouth texture.
3/4 cup granulated sugar
Short note: Adds sweetness and helps create a tender, slightly crackled top.
1/4 cup packed light or dark brown sugar
Short note: Adds moisture and a hint of caramel flavor to deepen the taste.
3 large eggs
Short note: Bind the batter and contribute to a fudgy, tender crumb.
1 teaspoon pure vanilla extract
Short note: Enhances and rounds out the chocolate flavor.
2/3 cup all-purpose flour
Short note: Keeps the brownies tender while providing structure.
2 tablespoons unsweetened cocoa powder
Short note: Boosts chocolate intensity and enriches color.
1/4 teaspoon salt
Short note: Balances sweetness and brightens chocolate notes.
1 cup semi-sweet chocolate chips
Short note: Adds pockets of melty chocolate throughout the brownies. If you like baking with chips, see this chocolate chip cookies page for ideas on chip use.

Frosting:

1/2 cup unsalted butter, softened
Short note: Creates a creamy, spreadable frosting base.
1 and 1/2 cups confectioners’ sugar
Short note: Sweetens and thickens the frosting for a smooth finish.
1/3 cup unsweetened cocoa powder
Short note: Gives the frosting a rich chocolate flavor and dark color.
3 tablespoons heavy cream or milk, slightly warm
Short note: Thins the frosting to a spreadable consistency and adds richness.
1/2 teaspoon pure vanilla extract
Short note: Enhances the overall flavor of the frosting.
Pinch of salt
Short note: Balances sweetness and lifts the chocolate.

Step-by-Step Instructions

Prepare the melted chocolate and butter. In a heatproof bowl, combine the cut butter and chopped chocolate bars. Melt in the microwave in short bursts, stirring between intervals, or melt gently over low heat until smooth. Let cool for 5 minutes. Tip: If using the microwave, use 15 to 20 second bursts to avoid scorching.
Preheat and prep the pan. Preheat the oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper so the brownies can be lifted out after baking.
Incorporate the sugars. Whisk the granulated sugar and brown sugar into the cooled chocolate mixture until glossy and well combined.
Add eggs and vanilla. Add the eggs and vanilla; mix until fully incorporated and the batter is smooth.
Mix dry ingredients. In a separate bowl, whisk the flour, cocoa powder, and salt together to distribute the dry ingredients evenly.
Combine wet and dry. Gradually fold the dry mixture into the wet until no streaks of flour remain. Work gently to avoid overmixing, which can make brownies cakier.
Fold in chocolate chips and bake. Gently fold in the chocolate chips, spread the batter evenly into the prepared pan, and bake for 32 to 35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Tip: Start checking at 32 minutes to avoid overbaking, which reduces fudginess.
Cool completely. Let the brownies cool completely in the pan on a wire rack. Cooling fully helps the frosting adhere and keeps slices neat.
Make the frosting. To make the frosting, beat the softened butter until creamy, then gradually add the confectioners’ sugar, cocoa powder, warm cream or milk, vanilla, and a pinch of salt until smooth and spreadable.
Frost and serve. Frost the cooled brownies, lift them from the pan using the parchment, cut into squares, and serve. For an alternate dessert approach that also uses minimal fuss, consider the chocolate caramel dump cake recipe for a different one-pan option.

Recipe Details

Prep Time: 15 minutes
Cook Time: 32 to 35 minutes
Total Time: 47 to 50 minutes
Servings: 12 squares
Calories: Approximately 480 kcal per serving

Tips, Storage & Variations

Tips: Use room temperature eggs for easier incorporation and even baking. Allow melted chocolate to cool slightly before adding eggs to prevent scrambling. For cleaner cuts, chill the frosted brownies briefly and use a sharp knife wiped clean between cuts.
Storage: Store frosted brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 7 days, bringing to room temperature before serving.
Freezing: Freeze unfrosted brownies wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, then frost before serving. Frosted brownies can be frozen in a single layer, well wrapped, for up to 1 month.
Flavor variations using only the given ingredients: Stir extra chocolate chips into the frosting for texture, or fold additional cocoa powder into the batter for a darker, more intense chocolate flavor. For a slightly richer frosting, use the heavy cream option and chill briefly to thicken before spreading. For a chewier edge, bake at the higher end of the time range and let cool in the pan.

FAQ

How do I know when the brownies are done?
Check at 32 minutes; they are done when a toothpick comes out with moist crumbs, not wet batter.
Can I use salted butter?
Yes, but omit or reduce the added pinch of salt in the frosting to avoid oversalting.
Do I have to melt both butter and chocolate together?
Melting them together creates a smooth base; melt slowly to prevent scorching.
Can I make these without chocolate chips?
Yes, the chips add pockets of melty chocolate but are optional.
How should I cut neat brownie squares?
Chill briefly after frosting, then use a sharp knife wiped clean between cuts.

Conclusion

I hope these chocolate brownies with chocolate frosting become a go-to in your baking rotation. They are reliably fudgy, generously chocolatey, and perfect for sharing with friends and family. For another take on rich, chewy brownies, check the recipe for Chewy Fudgy Frosted Brownies which offers helpful baking notes. If you want ideas for frosting techniques and consistency, this guide on The Best Frosting For Brownies is a useful reference. Enjoy baking, and please share how yours turn out for a cozy treat everyone will love.

Chocolate Brownies with Chocolate Frosting

Print Recipe

Delicious chocolate brownies with a fudgy center and silky cocoa frosting, perfect for any occasion.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 squares 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1/2 cup unsalted butter, cut into smaller pieces
2 (4-ounce) semi-sweet chocolate bars, coarsely chopped
3/4 cup granulated sugar
1/4 cup packed light or dark brown sugar
3 large eggs
1 teaspoon pure vanilla extract
2/3 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Frosting:
1/2 cup unsalted butter, softened
1 and 1/2 cups confectioners’ sugar
1/3 cup unsweetened cocoa powder
3 tablespoons heavy cream or milk, slightly warm
1/2 teaspoon pure vanilla extract
Pinch of salt

Instructions

Prepare the melted chocolate and butter. In a heatproof bowl, combine the cut butter and chopped chocolate bars. Melt in the microwave or over low heat until smooth. Let cool for 5 minutes.
Preheat the oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper.
Incorporate the sugars. Whisk the granulated sugar and brown sugar into the cooled chocolate mixture until glossy.
Add the eggs and vanilla; mix until fully incorporated and smooth.
Mix dry ingredients. In a separate bowl, whisk the flour, cocoa powder, and salt together.
Combine wet and dry. Gradually fold the dry mixture into the wet until no streaks remain.
Fold in chocolate chips, spread evenly in the pan, and bake for 32 to 35 minutes.
Cool completely in the pan on a wire rack.
Make the frosting by beating softened butter, then gradually adding confectioners’ sugar, cocoa powder, warm cream or milk, vanilla, and a pinch of salt.
Frost cooled brownies, lift from the pan, cut into squares, and serve.