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5 from 1 vote

Chocolate Brownies with Chocolate Fudge Frosting

Joy the Baker's Cakey Chocolate Brownies, topped with a luscious Chocolate Fudge Frosting!
Servings: 12 brownies
Author: Brownies adapted from Joy the Baker, frosting Passionate Baker


for the brownies

  • 120 g plain flour
  • 1 1/4 tsp baking powder
  • 140 g salted butter, cut into cubes
  • 105 g dark chocolate, cut into chunks
  • 125 g light brown sugar
  • 125 g caster sugar
  • 3 large eggs
  • 1 large egg yolk
  • 1 tsp vanilla extract

for the chocolate fudge frosting

  • 85 g salted butter, at room temperature
  • 25 g cocoa powder
  • 160 g icing sugar, sifted
  • 1 tbsp milk powder
  • 1/2 tsp vanilla extract
  • 1 tbsp milk
  • 60 g cream


for the brownies

  • Preheat the oven to 180°C. Grease and line a 9-inch square brownie tin with parchment paper; set aside.
  • In a small bowl, whisk together the flour and the baking powder; set aside.
  • Place the butter and the chocolate in a medium heatproof bowl set over a bot of boiling water - ensuring the water in the pot doesn't touch the bottom of the bowl. Stir together until melted and combined, then remove from the pot.
  • Using a hand whisk, incorporate the sugars into the chocolate mixture. Add the eggs, the yolk, and the vanilla; whisking until combined. Using a rubber spatula, fold the flour mixture into the batter until just combined - do not overwhip the batter.
  • Pour the batter into the prepared tin and bake in the preheated oven for 25-minutes, or until a skewer inserted into the centre of the brownie tin comes out clean. Leave to rest on a wire rack until completely cool.

for the frosting

  • With an electric whisk - or a stand mixture - beat together the butter and cocoa powder until slightly lighter in colour and fluffy. It will be thick.
  • Scrape down the sides of the bowl, add the icing sugar, milk powder, and vanilla; beat on low until combined and smooth.
  • Add the cream & the milk into the frosting and whisk until combined and luscious.