Fudgy Chocolate Brownies with Chocolate Frosting
Deeply chocolatey, fudgy in the middle, with the silkiest frosting on top
The ultimate brownie – rich, fudgy, and perfectly balanced. Resting overnight makes them even denser and more delicious. Choose your favourite version below.
Crackly top, fudgy centre, glossy chocolate frosting – pure indulgence.
Makes
16 pieces
16 pieces
Prep
15 min
15 min
Bake
20 min + overnight rest
20 min + overnight rest
Best eaten
Day 2
Day 2
Classic Plain
With Nuts
Salted Caramel Swirl
Classic Fudgy Chocolate Brownies with Frosting
Brownie Ingredients
- 200 g butter, chopped
- 200 g dark chocolate (50–70 %), broken into pieces
- 1 cup (220 g) brown sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup (110 g) plain flour
- 2 tablespoons unsweetened cocoa powder
Chocolate Frosting
- 1 cup (120 g) powdered sugar
- ¼ cup (25 g) unsweetened cocoa powder
- 3 tablespoons unsalted butter, softened
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Method
Step 1
Preheat oven to 190 °C (170 °C fan). Line a 5 cm deep, 18 cm square cake pan with non-stick baking paper.
Preheat oven to 190 °C (170 °C fan). Line a 5 cm deep, 18 cm square cake pan with non-stick baking paper.
Step 2
Heat butter, dark chocolate and brown sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Cool slightly (about 10 minutes).
Heat butter, dark chocolate and brown sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Cool slightly (about 10 minutes).
Step 3
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over the top and stir until just combined.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over the top and stir until just combined.
Step 4
Pour into prepared pan. Bake 20 minutes or until just set (centre should still be slightly soft). Cool completely in pan.
Pour into prepared pan. Bake 20 minutes or until just set (centre should still be slightly soft). Cool completely in pan.
Step 5
Lift out, wrap in plastic wrap, place in an airtight container and stand overnight (this is the secret to perfect fudgy texture).
Lift out, wrap in plastic wrap, place in an airtight container and stand overnight (this is the secret to perfect fudgy texture).
Make the Frosting
1. Sift powdered sugar and cocoa powder together.
2. Beat softened butter until creamy. Add vanilla and salt.
3. Gradually add dry ingredients, then milk/cream 1 tbsp at a time until spreadable.
4. Spread over rested brownies. Let frosting set 15–20 minutes before cutting.
Pro tip: Resting overnight is non-negotiable for that dense, fudgy texture everyone loves!
Fudgy Chocolate Brownies with Toasted Nuts
Only change to ingredients
- Add 1 cup (120 g) walnuts, pecans or hazelnuts, toasted and roughly chopped
Method difference
Fold the toasted nuts into the batter at the very end of Step 3 (after stirring in the flour and cocoa).
Optional: Reserve a handful of nuts to scatter on top of the frosting for extra crunch.
Toasting the nuts for 8–10 minutes at 180 °C makes a huge difference in flavour!
Salted Caramel Swirl Brownies with Chocolate Frosting
Extra ingredients for the caramel swirl
- ½ cup (100 g) granulated sugar
- 3 tablespoons unsalted butter
- ¼ cup (60 ml) heavy cream
- ½ teaspoon sea salt (or to taste)
Method
Make brownie batter exactly as in the Classic version up to Step 4.
Make quick salted caramel: Melt sugar in a small saucepan over medium heat until amber. Remove from heat, carefully whisk in butter, then cream and salt. Cool 5 minutes.
Pour brownie batter into pan. Dollop caramel over the top and swirl gently with a knife or skewer.
Bake as usual, then frost with the chocolate frosting once fully rested.
The caramel sinks slightly and creates gorgeous fudgy pockets – sprinkle a pinch of flaky sea salt on the frosting for the ultimate sweet-salty hit!