Best Frosted Fudge Brownies

Are you looking for a decadent, ridiculously delicious treat? ABK’s Best Frosted Fudge Brownies are the richest, fudgiest brownies ever. Baked in a sheet pan and covered in thick chocolate frosting, these brownies are so indulgent, we cut them in smaller squares and are able to satisfy a crowd. 

These brownies are so fudgy and smooth, you may ask, “Is this a brownie that tastes like fudge or fudge that tastes like a brownie?” They’re a perfect mix of both! Top with nuts or leave them off – they’ll hit the spot either way. 

Here’s the good news: Using an 18×13-inch sheet pan, these brownies can be cut into ninety-six 1½-inch squares. That leaves an entire inch left on the side (for “taste testing” purposes, of course).

My sister-in-law, Sheri, made these brownies for a gathering we had years ago, and this recipe stands the test of time for a go-to when we want to please a crowd. They can easily be sliced, wrapped in plastic wrap, and frozen for up to three months. 

Our tips for making the Best Frosted Fudge Brownies

1. Don’t overmix the batter. Mix just until ingredients are incorporated.
2. Don’t overbake to ensure a fudge-like, moist brownie. 
3. Spread frosting on brownies while frosting and brownies are still warm, but not hot. 

Yes, this is the same Sheri who has shared her recipes for: 10 Minute Restaurant Style Salsa, Aunt Sheri’s Chicken Lasagna, Easy Fresh Strawberry Cake, and others. Thanks, Sheri!

Best Frosted Fudge Brownies

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Author: Si Foster

Course: Dessert

Cuisine: American

The richest dense brownies, baked in a sheet pan and covered in thick chocolate frosting to please a crowd

Ingredients 

Brownies

• 1 1/2 cups unsalted butter
• 6 ounces unsweetened chocolate squares
• 3 cups granulated sugar
• 3 teaspoons vanilla
• 6 eggs, beaten
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour

Fudge Frosting

• 1/2 cup unsalted butter
• 4 ounces semi-sweet chocolate baking squares
• 1 tablespoon vanilla
• 3-4 cups powdered sugar
• Dash of salt
• 3 tablespoons milk, cream, or half-and-half
• Chopped nuts, if desired

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Instructions

Brownies

• Preheat oven to 350 degrees. Place rack in the center of the oven. Grease an 11×17-inch baking sheet.
• In a heavy saucepan, over low heat, melt butter and unsweetened chocolate. Remove from heat.
• Beat in sugar and vanilla. Add eggs and mix until blended well. Add salt and flour and mix just until flour is incorporated. Do not overmix.
• Pour into the prepared baking sheet.
• Bake for 20 minutes. A toothpick inserted into the center of the brownies should come out with a few moist crumbs attached. Do not overcook if you want a fudge-like texture.

Frosting

• In a medium saucepan or in the microwave, melt butter and semi-sweet chocolate. Beat in vanilla, powdered sugar, and salt. Thin with milk or cream until the consistency is between a frosting and a glaze.
• Frost the brownies while still warm, but not hot.
• Sprinkle chopped nuts on top of brownies right after frosting, if desired.

Notes

These brownies are best when cut into SMALL squares. They are the consistency of fudge and are very rich. They freeze well.

If using a baking sheet larger than 11×17-inch, you may want to 1 ½ times the frosting recipe for a thick frosting.