Go Back

Scrumptious Frosted Fudgy Brownies

Rich, fudgy brownies topped with a creamy frosting, perfect for sharing and filled with nostalgic flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 32 squares
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Brownie Mixture
  • 8 ounce 8 (1 ounce) squares unsweetened baking chocolate Baking chocolate should be unsweetened for best flavor.
  • 1 cup butter Use unsalted butter for better control over salt levels.
  • 5 eggs Large eggs are recommended.
  • 3 cup white sugar
  • 1 tablespoon vanilla extract
  • 1.5 cups all-purpose flour
  • 2 cups chopped walnuts Feel free to substitute with your favorite nuts.
Frosting
  • 1.25 cups white sugar
  • 1 cup heavy cream
  • 5 ounce 5 (1 ounce) squares unsweetened baking chocolate Baking chocolate for frosting should also be unsweetened.
  • 0.5 cup unsalted butter, softened
  • 1 teaspoon vanilla extract Vanilla enhances the flavor of the frosting.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking pan.
  2. In a microwave-safe bowl, combine the baking chocolate and butter. Microwave for about 2 minutes until melted and smooth.
  3. In a large bowl, beat together the eggs, sugar, and vanilla with an electric mixer on high speed for about 2 minutes.
  4. Reduce mixer speed to low and mix in the melted chocolate-butter mixture, followed by the flour. Do not overmix.
  5. Fold in the chopped walnuts and spread the batter into your prepared pan.
Baking
  1. Bake the brownies for about 35 minutes, or until a toothpick inserted in the center comes out with fudgy crumbs.
  2. Let the brownies cool in the pan.
Frosting
  1. In a saucepan over medium heat, combine sugar and heavy cream, stirring until the sugar dissolves and the mixture simmers for about 3 minutes.
  2. Reduce heat to low and let it simmer for 7 minutes without stirring.
  3. Remove from heat and add the baking chocolate and butter, stirring until melted and well-blended.
  4. Whisk in vanilla until smooth, then refrigerate for about 30 minutes, stirring every few minutes until thickened.
  5. Frost the cooled brownies and cut into 32 squares.

Notes

For extra gooey brownies, avoid overbaking! Leftovers can be stored in an airtight container at room temperature for a few days or in the refrigerator for up to a week.