Chocolate Fudge Brownies with Chocolate Icing

Hi loyal chocolate followers! I really need to get my chocolate back on and what better way to do that than with chocolate, chocolate, and more chocolate!

These brownies are the real deal! I only use real butter and vanilla – NEVER margarine or imitation extracts. In fact, I make my own delicious vanilla! We’ve been known to call a cab or two when people leave our house after devouring dessert!




Chocolate Brownies with Chocolate Icing
Serves: 32 brownies
For the brownies
  • 1 cup unsalted butter, melted
  • 1½ cups white sugar
  • 1½ cups light brown sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
For the frosting
  • 2/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup milk
  • 1 cup real butter, softened
  • 1 cup semi-sweet chocolate chips, melted
  • Optional: Additional cocoa powder as needed
For the brownies
  1. Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish.
  2. Combine the melted butter, sugars, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
  3. In a separate bowl, combine the flour, cocoa powder, and salt. Gradually stir flour mixture into the egg mixture until blended. Spread the batter evenly into the prepared baking dish.
  4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before frosting.
For the frosting
  1. Melt chocolate chips if you haven’t already and set aside to cool, but not so cool that it hardens. It can be close to room temperature and still be soft and stir-able.
  2. In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl to get rid of any small flour clumps that may have formed. Cool completely in the refrigerator or freezer.
  3. When chocolate flour mixture is cooled, beat the butter with an electric mixer until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute.  Add in melted chocolate and beat again until well combined and fluffy, about 2 minutes.
  4. Spread frosting on top of the brownies, sprinkle with mini chocolate chips, cut, and serve! Use round or square cookie cutters to achieve this look.
The frosting recipe will frost 24 cupcakes. These are also great single layered – but why stop there! Pile them one on top the other and enjoy a mega chocolate treat!