These Frosted Fudgy Brownies are a chocoholic’s dream come true. Rich and packed with chocolate, they are taken over the edge with the chocolate buttercream frosting slathered on the top. You won’t be able to stop at just one!
The frosting does double duty – not only is it delicious, but it helps keep the brownies from going stale as fast. Twice the bonus!
I think they are gorgeous with just the luscious frosting on top, but you can easily add seasonal sprinkles or decorations to the top to suit any occasion. Feel free to go wild – I had fun with patriotic M&M candies!
Memorial Day is coming up this weekend and these would be perfect for picnics, outdoor barbecues, or other holiday celebrations. I added red, white, and blue chocolate candies to make them a little more festive. You can never have too much chocolate, am I right?! LOL
Because of the buttercream frosting, you will want to keep them cool if you are on a picnic, barbecue, or at the beach. Put them on top of the chilled/iced items in your cooler.
A smart idea is to make a practice batch if you are baking for a crowd or holiday. You really don’t want your first time to be on a pressure-filled day. Having a practice run will reduce your stress and also, remember that these can be made a day ahead, saving you time on the big day!
These brownies were originally developed by Sally of Sally’s Baking Addiction and adapted by me for gluten-free. You should pop over to her website – she is one of the best bloggers! I know you will love her site and recipes!
I like to use the parchment sling to lift them out of the baking pan, set them on a cutting board and slice into squares. Then when I’m done serving (or photographing) just pick up the parchment and slip the brownies back in the baking dish. Cover with foil and pop it in the refrigerator. Voila! All ready for snacks later!
I have included the option to use buttermilk in this frosting. It adds a touch of sourness very similar to cream cheese but in liquid form. It is extremely subtle. You can use cream or milk if you prefer.
These are truly wonderful brownies, delicate texture and deep, rich chocolate flavor. A dream come true!
Give these beautiful and fun Frosted Fudgy Brownies a try when you have company joining you, are going to a potluck, or just want a treat for your family and friends. They are so satisfying and definitely a decadent indulgence.
Have a wonderful holiday next weekend. I hope it is filled with laughter, joy, and incredible food!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Frosted Fudgy Brownies:
- Brownies: butter, chocolate bars, sugar, brown sugar, eggs, vanilla, GF flour, unsweetened cocoa powder, salt, chocolate chips
- Frosting: butter, confectioners’ sugar, unsweetened cocoa powder, cream, milk or buttermilk, vanilla, salt
PRO Tip:
In this recipe you can use either natural or Dutch-processed unsweetened cocoa powder in both the brownies and frosting. Dutch cocoa gives you a darker product, but both are delicious and very chocolatey. Use whichever you have in your pantry.
How to make Frosted Fudgy Brownies:
- The Brownies: Melt the butter and chopped chocolate together, stirring until smooth and glossy. Beat both sugars in the cooled chocolate/butter mixture. Then mix in the eggs and vanilla. Beat in the dry ingredients until fully incorporated. Fold in chocolate chips if using.
- Pour the batter into a parchment-lined 9-inch (23cm) square baking pan, smoothing it with an offset spatula into an even layer and into the corners.
- Bake at 350°F (180°C) for 30 to 35 minutes until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Set on a wire rack to cool for 1 to 2 hours.
- The Frosting: Beat the butter until creamy then add the sugar, cocoa powder, buttermilk/cream/milk, vanilla, and salt. Beat 30 seconds on low, then increase speed to high and beat 1 full minute to combine all the ingredients. Taste and add another pinch of salt if needed. Scrape down the bowl and mix again to combine.
- Using the parchment sling, lift the brownies out of the pan. Spread the frosting over the top and add some sprinkles or candies if desired. Use a long knife to cut into squares, wiping the knife clean after each cut.
PRO Tip:
You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of GF flour or regular flour (like Gold Medal), whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Mixing bowls
- Medium saucepan
- Stand mixer or hand mixer
- 9×9-inch (23x23cm) square baking pan
- Parchment paper
- Long sharp knife
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Frosted Fudgy Brownies (GF)
These wonderful Frosted Fudgy Brownies are what all chocoholics dream of. Rich and indulgent brownies covered with the most luscious chocolate buttercream frosting. Use the best chocolate you can afford and you’ll be delighted with the results!!
Ingredients
Brownies
- 1/2 cup (1 stick; 113g) unsalted butter, cut into small chunks
- 8 oz (227g) semisweet chocolate bars,* coarsely chopped
- 3/4 cup (149g) granulated sugar
- 1/4 cup (53g) firmly packed brown sugar
- 3 large eggs
- 1 tsp pure vanilla, extract or paste
- 2/3 cup (80g**) gluten-free** or regular all-purpose flour (like Gold Medal)
- 2 tbsp natural or Dutch-processed unsweetened cocoa powder
- 1/4 tsp xanthan gum (if not already in your GF flour blend)
- 1/4 tsp kosher salt
Frosting
- 1/2 cup (1 stick; 113g) unsalted butter, softened to room temp
- 1-1/2 cups (170g) confectioners’ sugar
- 1/3 cup (28g) natural or Dutch-processed unsweetened cocoa powder
- 3 tbsp buttermilk, heavy cream, or milk, at room temp
- 1/2 tsp vanilla extract or paste
- Pinch of kosher salt, to taste
- Sprinkles or decorations, if desired
Instructions
1. Prepare the Brownies: Place the butter in a heatproof bowl over a medium saucepan with an inch of water in the bottom. Bring to a low boil and add the chopped chocolate bars. Melt over medium heat. Remove from the saucepan and set on a kitchen towel. Cool slightly.
2. Meanwhile, preheat the oven to 350°F (180°C). Line the bottom and sides of a 9x9-inch (23x23cm) square baking pan with parchment paper*** leaving two ends extended beyond the edges to act as a sling to lift the baked brownies out of the pan. Set aside.
3. Using your stand mixer or a hand mixer with a large bowl, beat both the sugars into the cooled chocolate/butter mixture. Beat in the eggs and vanilla. Add the flour, cocoa powder, xanthan (if using), and salt, mixing until no pockets of dry ingredients remain. Scrape the bowl thoroughly, mixing in any unincorporated ingredients.
4. Spread the batter evenly in the prepared pan using an offset spatula to ease it into the corners and into an even layer. Bake for 28 to 35 minutes, or until the top appears set and a toothpick inserted in the center comes out with a few moist crumbs – but not wet! Slightly underbaked is better than overdone because they will finish baking with the residual heat in the pan as they cool. This will help keep them fudgy.
5. Place the pan on a wire rack and cool the brownies completely.
6. Make the Frosting: With a stand mixer or hand mixer and large bowl, beat the butter on medium speed until creamy, about 2 minutes. Add the sugar, cocoa powder, buttermilk/cream, vanilla, and salt. Beat on low speed until blended, then increase to medium-high speed and beat for 2 minutes. Scrape the bowl thoroughly.
7. Frost and Cut the Brownies: Lift the brownies out of the pan using the parchment sling. Spread the frosting over the brownies using an offset spatula. Using a sharp, long knife, cut the brownies into squares. For the cleanest cuts, run the knife under hot water and wipe the knife clean with a wet paper towel after each cut. These are best on the day they are baked. But still delicious even after a few days!
8. The frosted brownies stay fresh in an airtight container in the refrigerator for up to a week. You can also freeze the frosted or unfrosted brownies, tightly covered, up to 3 months. Thaw at room temperature before serving.
Recipe found at www.theheritagecook.com
Notes
* Chocolate chips do not melt evenly and will affect the texture of your baked goods. Use solid chocolate bars and chop them yourself for the best results. Chocolate baking bars are often found in the baking aisle of your grocery store.
* * You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
* * * The easiest way to line a pan with parchment is to flip it over and lay the paper sheet over the bottom of the pan. Pinch one edge all along the length of that side of the pan, then do the same to the opposite edge. Then spin the pan and pinch the two remaining sides. Flip the pan over and slide the parchment inside. Leave two edges extended beyond the pan. This creates a sling you will use to lift the brownies easily from the pan.
Adapted from a recipe by Sally’s Baking Addiction
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 197Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 75mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 5g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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