Best Frosted Fudge Brownies
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
Instructions
Brownies
- Preheat oven to 350 degrees. Place rack in the center of the oven. Grease an 11x17-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 11x17-inch, you may want to 1 ½ times the frosting recipe for a thick frosting.