Calling all chocolate lovers! If you're craving a rich and indulgent chocolate dessert, this Fudgy Iced Brownies recipe is sure to hit the spot. These brownies are soft and moist with a subtle chocolate base, but what truly steals the show is the irresistibly fudgy chocolate icing—so good, you might find yourself eating it straight from the spoon!
Even better, they taste amazing when slightly warmed, especially if they've been sitting for a bit. Whether you're baking for a crowd or simply treating yourself, this easy brownie recipe is one you’ll want to make again and again. Try it out and let me know how you like it in the comments!
These brownies are perfect when you get a chocolate craving or you need to bring a treat to a friend. I love to warm mine slightly..it is heaven!
However, if you need a brownie for a brownie sundae try this Deep Dish Brownies instead!
Ingredients
- butter
- unsweetened baking chocolate
- sugar
- vanilla
- eggs
- flour
- milk
- powdered sugar
See exact quantities in recipe card below.
Instructions
This recipe has a few easy steps, but so very worth it. They are soft and fudgy. First step is to combine butter and chocolate in a sauce pan until melted. Then just simply stir in all the remaining ingredients. Spread this batter into a greased 8 inch square pan and bake. Just before they are finished baking begin making frosting. Combine butter, milk, and chocolate in a saucepan until boiling. Remove from heat and add powdered sugar until smooth and stir in vanilla. Spread over warm brownies. ENJOY!
Top Tip
Super important is when making the brownies to heat slowly and not over stirring. For the frosting super important to not over boil or the fat will separate and make it greasy.
Equipment
A good 8x8 pan is important, whether greasing or using parchment paper. Here is a link to my favorite baking supplies!
Storage
These stay fresh in an airtight container for about 3 days. Warm them up a bit and they are DELICIOUS!
Brownie Recipes
Fudgy Iced Brownies
Ingredients
- ½ cup butter
- 2 ounces unsweetened baking chocolate
- 1 cup sugar
- ¾ cup flour
- 2 eggs
- Frosting
- ¼ cup butter
- 3 Tablespoons milk
- 1 ounce unsweetened baking chocolate
- 2 ½ cups powdered sugar
- ½ teaspoon vanilla
Instructions
- Heat oven to 350°F. Grease an 8x8 pan or line with parchment paper.
- Combine ½ cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, until melted (3 to 5 minutes). Stir in all remaining brownie ingredients until well mixed.
- Spread batter evenly into greased 8 inch square baking pan. Bake for 23 to 27 minutes or until brownies begin to pull away from sides of pan.
Frosting
- Combine ¼ cup butter, milk and 1 ounce chocolate in same saucepan. Cook over medium heat stirring occasionally until mixture comes to a full boil. 1 to 2 minutes. Remove from heat. Add powdered sugar, beat until smooth. Stir in vanilla. Spread over warm brownies. Cool completely. Cut into squares.Please see notes before beginning.
Carla says
I'm a little confused because your recipe states for the brownies: Cook over medium heat, stirring constantly, until melted (3 to 5 minutes). Stir in all remaining brownie ingredients until well mixed. However, your notes state: Super important is when making the brownies to heat slowly and do not over stir. How can you stir constantly and mix well while at the same time do not over stir?
Misty Tannery says
You are so right! That was confusing! I just edited the recipe. Thank you. It is just important not to whip that brownie mixture too much. Just stir. When it is whipped it can cause that butter to separate and cause a greasy brownie. These will be buttery! So you will see a bit of buttery residue. But it should not be pooling butter. Thank you for pointing out my mistake. Hope you like them!
jmom says
These baked super weird and came out greasy. I
Misty Tannery says
Oh I am so sorry! I have never had that problem with this recipe, but it is a common problem when heating butter and chocolate. It is really important to make sure you have the correct amounts and then heat slowly over medium heat and not over stirring-especially in the brownie batter. Was the frosting greasy or the brownie? If the frosting was greasy it was probably due to the fat separating. Either you used a little to much butter or it boiled to long and separated. I truly am sorry you had this issue. I hope my response makes sense so that it doesn't happen again for you.