Scrumptious Frosted Fudgy Brownies Recipe

Hi! I am the submitter of this recipe and when you simmer the heavy cream and sugar, make sure you see tiny bubbles around the edge of the pot. Oh, and you can stir the frosting in the refrigerator often, it doesn't have to be every few minutes. Enjoy!

These brownies are IT. The be-all, end-all of browniedom. They are thick, fudgy, rich, chocolatey...exactly what I have been looking for in a scratch brownie recipe! And the frosting is delightful. I made the frosting using half and half instead of heavy cream. Turned out fine and reduces the calories by about 40 per piece. I also halved the recipe and baked in a 9inch square pan. Everything halves perfectly except the eggs, for which I used 2 eggs + 1 egg yolk. For the frosting, I put in the servings as 13 to get the proportions to go with 2 squares of unsweetened chocolate (which was all I had left). That's a little less than half the original frosting recipe, but it was plenty. Thank you, Celeste, for an amazingly good recipe. A+++.

this is my favorite homemade brownie recipe. I use 1 1/2 c of cocoa + 1/2 c of melted butter to sub for the 8oz of unsweetened chocolate (I always have cocoa powder and hardly have unsweetened chocolate) - I also like baking it in a jelly roll pan, it's done in about 22 min and I can get about 50 pieces out of it, it also helps that I like thin brownies ... and I've been successful using milk in place of the cream for the frosting

These are so chocolatey and delicious! Next time, I may use 2 9x9 pans, because I like my brownies to be a little thinner, but that is just personal preference. I used a glass dish, so I preheated to 350 degrees. Here are the few changes I made: 1) I cut them small and placed in cupcake liners for easy handling. 2) I refrigerated for a few hours to make for easy cutting and then thawed them for a few hours before serving. 3) I didn't know if everyone liked walnuts, so I made some with walnuts and some without, all in the pan. All I did was cut a strip of parchment paper to be the exact length of the middle of my pan. Then, I folded it in half, and placed it so that one half was flat on the pan, and the other was sticking up in the middle of the pan. Then, I placed some objects on the flat half to hold it while I poured one side of the brownies. I then removed the objects and poured the other half of the brownies. The parchment paper held up and didn't let either side of the brownies meet much. When cutting, I just cut them and then removed the parchment. Easy breezy!

Don't get me wrong these brownies are fudgy and chocolatey however they are bitter because of the unsweetened cocoa bars my suggestion on these is to whip the egg, and sugar until it's fluffy (about 2 min) then add the chocolate mixture (it may be best if you can find a sweetened cocoa bar or add 1 or two extra cups of sugar) I added on a white chocolate buttercream icing to sweeten the brownies for a bunch of guys the second batch I made I added Ghirardelli white chocolate chips and they destroyed the pan so good luck!

Moist brownie, really good frosting. Doubled the recipe and baked 30 min (9x13 pan) Added 2 teaspoons instant coffee to the brownie mix to give it a richer chocolate flavor (I do this to all my chocolate cakes, cookies). This is a winner for sure.

The recipe sounded great, but I wanted to take into account the few comments where people said the brownies turn out too rich or too "dark." I whisked a teaspoon of baking powder and a half-teaspoon of salt into the flour before adding it to the chocolate mixture, and they came out just about perfect, the way I like them. The baking powder makes them cakier, and the salt cuts the sweetness just a little. Next time I will add between 1/2 and 3/4 teaspoon of the baking powder, because I do like them on the fudgy side. ALSO - seemed like baking the recipe in a 9 x 13 pan would make them too thick, so I made them in a (roughly) 12 x 16 bar cookie pan I have. They were the perfect thickness, and it made about four dozen 1+1/2-inch squares.

These are the best brownies I have ever had. Ultra rich and chewy. My husband swears they would be $10/per brownie at a high- end bakery. Only change I made was to add 1 tsp. salt to the flour mixture and 1/2 tsp. salt to the frosting. They hold up well in the freezer. Got a secret stash in there right now....shhhh. Thank you Celeste for sharing

This recipe is very forgiving, even when you don't add the right amount of chocolate because you read the recipe wrong. Still very delicious! I had 2 grand boys helping me make it because they wanted "pumpkin patch halloween" brownies. (See photo) I had never made a frosting like this one, but once it got cold enough, it set up very well. Next time, I will make it in a wider (as opposed to deeper) pan; I think it would have gotten thicker faster had it been in a wider pan and shallower.

Why oh why isn't there a 10 star rating option? These will knock your socks off even without the frosting. So fudgy and moist and everything a great brownie should be. Perfection! Only thing I'll do differently next time is pour the batter into larger pans so they're not quite as thick (and thus reduce the baking temperature and time). Sprinkling in some miniature milk chocolate chips wouldn't be a bad idea either, they'll just need to be cut into smaller squares from being rich but that just means the batch will go further if you're serving them at a party or as gifts. Thanks for the recipe. My life is now complete.

These brownies have the best fudge consistency. I halved the recipe using 2 whole eggs with one egg white and reduced baking time by ten minutes. I didn't bother with the icing as these brownies were rich enough without it. I ran out of baking squares and substituted with the 3TBsp to 1TBsp ratio of cocoa powder and butter per ounce. Finally, a homemade recipe for great fudgy brownies.

These Simple Brownie are absolutely amazing! Super easy to make and perfectly fudgy. The texture is spot on—chewy on the inside with a nice, slightly crisp top. I love how straightforward the recipe is, yet the flavor is rich and decadent. Definitely going to be a regular in my baking rotation!

New favorite, hands down.

it was very fudgy and lived up to my expectations. you should try it.

The brownie portion was very fudgy, which I like. I did not care much for the frosting, which I don’t feel was worth the time or money spent on ingredients. It’s a good brownie it just didn’t quite meet my expectations.

These were absolutely yummy! I even used gluten-free all purpose flour, much to the delight of my sister-in-law! I am sad the pan is gone. Now I have to make more! UPDATE: 2nd time making, my go to recipe now! THank you!

Crumbly mess when we tried to eat them warm, as is our habit. I cooked them for 10 minutes longer than the longest recommended time and they still seemed like uncooked doughy things. Both of the previously mentioned fails would have been happily ameliorated if we had actually enjoyed the flavor. Sadly all three of us dislike the results, far too dense, bitter, and just not yum. My 11 y.o. daughter who has a serious sweet tooth left her entire piece on her plate, and the pan has just sat uneaten and unloved in the fridge since =( TLDR: Too dense, seemed uncooked, very bitter flavor. Perhaps good for those who LOVE dark, heavy sweets?

Burnt ok outside, liquid on inside. Heating was way too high

These are so delicious and strangely enough not too sweet for me. I left the icing in the fridge a little too long so I decided to use the bag and just put a dollop on each one. This is the dessert that will be included with our Hopeful Meal tonight. We prepare a dinner along with a dessert and sell to raise funds for the House of Hope in Harrison, Arkansas.

AMAZING! Not too difficult & worth it at thrice the price.