I originally published this recipe in 2014 and have since added new photos and a video tutorial. There’s nothing like indulging in a from-scratch brownie. But if you cover that brownie in creamy chocolate buttercream, you’re entering another dessert dimension. A moist and dense brownie underneath a blanket of sweet and smooth frosting is pure chocolate luxury. If you’ve tasted these frosted brownies before, you know I’m not exaggerating. These are R-I-C-H!
Chewy & Fudgy Frosted Brownies
5 Key Ingredients in These Chewy Brownies
Before you begin, it’s helpful to know the importance of the ingredients you’re using. Especially since you’re taking the time to make a treat from scratch, that could easily be made from a box instead. I wasn’t able to develop this frosted brownie recipe without a little practice and learning. There are 5 main ingredients in your brownie batter—varying the amounts of these ingredients will affect the texture and flavor of the finished product, so I don’t recommend adjustments.
Fresh homemade flavor 1 bowl brownie batter + 1 bowl chocolate frosting Yields a 9-inch square pan of brownies (about 16) Intensely chocolatey Crackly, shiny surface before frosting Dense and moist, yet still a bit chewy
By the way, I also used this recipe as the starting point for my skillet brownie. When it works, it works!
Melted Butter + Chocolate
Melt the butter and chopped chocolate together first. It’s helpful to cut the butter into pieces so it melts quickly and evenly. You can use a microwave or the stove for this step. And finally, vanilla, salt, and chocolate chips are the remaining few ingredients. Each add some flavor. Again, this provides unbeatable chocolate flavor and a smooth starting point for your perfect brownies. Use a bowl or pot that’s on the larger side, because eventually, all of the remaining ingredients will join.
Expect a Semi-Thick Batter
Give the batter a good whisk to ensure there are no remaining pockets of cocoa powder and flour, and then fold in the chocolate chips. Expect a semi-thick batter: Spread the batter into a parchment paper-lined 9-inch square pan. If you’re looking for a recommendation, I use and love this USA Pan 9-inch square baking pan.
Chocolate Brownie Frosting
There are many different ways to dress up your brownies, and I am no stranger to the varying options including cookies & cream brownies, Guinness brownies, and mint chocolate brownies. You can also frost brownies with a cooked fudge-like frosting, or a chocolate ganache. I find both to be particularly rich for these, and too similar to the brownie layer in both texture and taste. So, instead, I always opt for chocolate buttercream. It’s lighter, a tad sweeter, and ultra creamy. For the buttercream, I use a variation of my regular chocolate buttercream, a favorite choice for cupcakes and cakes. Most of the ingredients are repeats from the brownie batter, with the exception of confectioners’ sugar and milk. Success tip for the milk: Instead of milk, you can use heavy cream. Regardless of which you use, warm it up for a few seconds in the microwave or in a small pot on the stove. Adding slightly warm liquid to the frosting helps to thin it out and creates a smoother, more satiny finish. The satiny frosting glides onto the cooled brownies seamlessly: If you love a little peanut butter with your brownies, try my peanut butter stuffed brownies next!
