Gooey, Chocolate Frosted Fudge Brownies are loaded with walnuts and chocolate chips, then topped with a creamy chocolate frosting. It’s the most perfectly satisfying brownie!
Brownies can be hard to get right. Admittedly not my go-to goodie (sorry, brownies), I prefer dense, fudge-like brownies over light, cakey ones. These are really the prefect in between. They are not so dense that you need a nap after a few bites (we’ve all had THAT brownie!), yet they are rich and decadent with a delightful chocolate frosting to create an additional layer of gooey-ness. It’s the perfect pairing, and I’m so excited to share these Chocolate Frosted Fudge Brownies with you!
What you will need to make these Chocolate Frosted Fudge Brownies:
Salted Butter
Unsweetened Dutch Cocoa Powder
Granulated Sugar
Large Eggs
Pure Vanilla Extract
All Purpose Flour
Chocolate Chips
Walnuts (optional)
Powdered Sugar
The Brownie Base
This brownie base is fudgy and rich, yet perfectly balanced and not overbearing in the slightest. Definitely erring on the side of dense over cakey, it can hold any mix in you decide to toss in there (IE, there will be many variations coming down the pipeline!), yet it is also a fabulous chocolatey stand alone without any additions whatsoever.
The Frosting
Now you can definitely enjoy these brownies sans frosting if you want to, but really, why would you? More chocolate is always a good idea. Predominately, more CHOCOLATE BUTTERCREAM atop an already dense and heavenly chocolate brownie is THE match made in chocolate paradise. So enjoy this deliriously chocolate-filled dessert in all of it’s layered glory.
The Substitutes
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this brownie without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in both the brownie and the frosting. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
I hope you love these brownies, because even as self-proclaimed brownie so-so-er, I became instantly hooked on them and ate three. 😉
Tag me if you make them!
#HHBBAKES
XO,
Heather
Other Favorite Chocolate Dessert Recipes
Browned Butter Double Chocolate Peppermint Cookies
Vegan Chocolate Chip No Churn Ice Cream
Quadruple Chocolate Mini Cheesecakes
Fudgy Walnut Brownies with Chocolate Frosting
Ingredients
- For the Brownies:
- ¾ cup salted butter, melted
- ¾ cup unsweetened Dutch cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- ¾ cup all purpose flour
- ½ cup semi-sweet chocolate chips
- ½ cup chopped walnuts
- For the Frosting:
- ½ cup salted butter, softened
- ½ cup unsweetened Dutch cocoa powder
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Spray or line an 8×8 baking pan with parchment paper.
- To make the brownies: Combine melted butter and cocoa powder in a medium sized bowl. With a standing mixer or by hand, mix until incorporated.
- Add sugar and mix well. Add eggs and vanilla, mixing until smooth. Add flour, and mix until fully combined. Fold in chocolate chips and walnuts.
- Pour into prepared pan and bake at 350° for 25-30 minutes. Remove from oven and allow to cool for ten minutes before frosting.
- To make the frosting: Combine all ingredients and beat for about 30 seconds, or until smooth and lump free. Spread onto still warm brownies, and allow to cool completely before cutting and serving.
- Serves 12-16. Store in an airtight container at room temperature for up to three days. Enjoy!
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