Instructions
Step 1: Prepare Your Pan
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with butter or cooking spray.
Step 2: Melt the Butter
In a large microwave-safe bowl, melt butter in 30-second intervals, stirring between each, until completely melted. Let cool slightly for 2-3 minutes.
Step 3: Mix Sugar and Eggs
Add granulated sugar to the melted butter and whisk vigorously for about 1 minute until well combined. Add eggs one at a time, whisking well after each addition. The mixture should become lighter in color and slightly thickened. Stir in vanilla extract.
Step 4: Add Dry Ingredients
Sift cocoa powder, flour, salt, and baking powder together into a separate bowl. This removes lumps and ensures even distribution. Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula just until combined. Don’t overmix – a few streaks of flour are okay.
Step 5: Spread in Pan
Pour batter into the prepared pan and spread evenly with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
Step 6: Bake to Perfection
Bake for 28-32 minutes. The brownies are done when a toothpick inserted 2 inches from the edge comes out with a few moist crumbs (not wet batter). The center should look slightly underdone – it will continue cooking as it cools. Don’t overbake or brownies will be dry instead of fudgy.
Step 7: Cool Completely
Remove from oven and let brownies cool completely in the pan on a wire rack, about 1-2 hours. This is crucial – frosting warm brownies will cause the frosting to melt.
Step 8: Make the Frosting
In a medium bowl, beat softened butter with an electric mixer until creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, alternating with milk, beating until smooth and spreadable. Add vanilla extract and a pinch of salt. If frosting is too thick, add more milk one teaspoon at a time. If too thin, add more powdered sugar.
Step 9: Frost the Brownies
Once brownies are completely cool, spread frosting evenly over the top using an offset spatula or the back of a spoon. Create swirls for a decorative look or smooth it for a sleek finish.
Step 10: Cut and Serve
Let frosting set for 15-20 minutes. Using the parchment overhang, lift brownies out of the pan. Place on a cutting board and cut into 16 squares using a sharp knife. Wipe the knife clean between cuts for neat edges. Serve and enjoy!
Secrets to Fudgy Brownies
Don’t Overbake: The key to fudgy brownies is slightly underbaking them. They should look slightly underdone in the center when you remove them from the oven.
Quality Cocoa: Use high-quality unsweetened cocoa powder for the richest chocolate flavor. Dutch-process cocoa gives an even deeper color.
Room Temperature Eggs: This helps create a smooth, emulsified batter.
No Overmixing: Mix just until combined to keep brownies dense and fudgy, not cakey.
Cool Completely: Patience is essential – cutting warm brownies results in a messy disaster.
Sharp Knife: Use a sharp knife and wipe it clean between cuts for picture-perfect squares.
Parchment Paper: The overhang makes removal easy and cleanup a breeze.
Serving Suggestions
These fudgy brownies are incredible on their own but can be elevated even further. Serve warm with a scoop of vanilla ice cream and chocolate sauce for a decadent brownie sundae. Add a dollop of whipped cream and fresh raspberries for an elegant dessert.
For parties, cut into smaller bite-sized pieces and arrange on a platter. They’re perfect for potlucks, bake sales, birthday parties, or holiday gatherings. Pair with cold milk, hot coffee, or a glass of red wine for adults.
Storage
Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. They actually taste even better the next day as the flavors develop. Bring to room temperature before serving for the best texture.
Freeze unfrosted brownies wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
Variations
Walnut or Pecan Brownies: Fold in 1 cup chopped nuts before baking
Peppermint Brownies: Add 1/2 teaspoon peppermint extract and crushed candy canes on top
Espresso Brownies: Add 1 tablespoon instant espresso powder to enhance chocolate flavor
Cream Cheese Swirl: Drop dollops of sweetened cream cheese on batter and swirl with a knife
Salted Caramel: Drizzle with caramel sauce and sprinkle with flaky sea salt
Double Chocolate: Fold in 1 cup chocolate chips or chunks
Brownie Bites: Bake in mini muffin tins for 12-15 minutes
S’mores Brownies: Top with mini marshmallows and graham cracker crumbs before baking
Peanut Butter Swirl: Swirl 1/2 cup melted peanut butter into batter before baking
Mint Chocolate: Add mint extract and top with chocolate mint candies
These fudgy chocolate brownies with chocolate frosting are the ultimate chocolate indulgence – rich, decadent, and absolutely irresistible!
