Decadent Fudge Brownies Topped with Rich Chocolate Frosting

These fudge brownies are an ideal treat—moist, chewy and fudgy with a balanced chocolate flavor that’s not overly sweet. Enjoy them topped with a creamy chocolate frosting and a cold glass of milk.

This post was updated September 9, 2025 with new photos, recipe tips and step-by-step images.

A Note from Fiona

Why you’ll love these fudge brownies

I prefer a dense, fudgy brownie to a tall chocolate cake. These fudge brownies hit that sweet spot: chewy and fudgy without being too gooey or overly rich. They hold up well to a thick layer of frosting, which I slightly lighten with cream cheese for a subtle tang. If you prefer a more classic frosting, swap the cream cheese for extra butter.

These brownies remind me of the corner-bakery style brownies or the large slabs you’d find at the grocery store—comforting, familiar and perfect for sharing.

Ingredients

For the Brownies:

• Unsalted butter (adds more flavor than oil). If you use salted butter, omit the added salt.
• Brown sugar plus granulated sugar. Brown sugar keeps the brownies moister and chewier.
• A tablespoon of corn syrup or honey to increase chewiness and prevent dryness.
• Eggs, plus one extra egg yolk for added tenderness.
• Vanilla extract for depth of flavor.
• Cocoa powder — Dutch process works well here.
• All-purpose flour — measure carefully to avoid dry brownies.
• Salt to balance the sweetness.

For the Frosting:

• 1/3 cup unsalted butter, softened
• 3 ounces full-fat cream cheese, softened
• 1/4 cup cocoa powder
• 1 to 1 1/2 cups powdered sugar, to taste
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon milk or heavy cream, if needed to adjust consistency

Method – with Photos

1. Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment or foil, leaving an overhang for easy removal.
2. Whisk together the melted butter, granulated sugar, brown sugar and corn syrup until the butter is fully incorporated and no longer sitting on top of the sugars.
3. Whisk in the eggs, extra yolk and vanilla by hand until smooth.

4. Sift or whisk together the cocoa, flour and salt, then stir into the wet mixture until smooth and lump-free.
5. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 27–32 minutes, until the surface looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the brownies cool completely before frosting:

1. Beat the softened butter and cream cheese together until smooth and lump-free. Cubing the butter and cream cheese helps them combine evenly.
2. Add the cocoa, powdered sugar, vanilla and salt. Start the mixer on low, then increase speed and beat until creamy. If the frosting is too thick, add a tablespoon of milk or cream. If it needs more sweetness, add extra powdered sugar a little at a time.

Spread a thick layer of frosting over the cooled brownies using an offset spatula or the back of a spoon.

4.84 from 6 votes

Fudge Brownies with Cream Cheese Frosting

By: Fiona Dowling

Moist, chewy and fudgy brownies topped with a creamy chocolate frosting—just the right amount of chocolate without being overly sweet.

Prep: 30 mins

Cook: 30 mins

Total: 1 hr

Servings: 16 brownies

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Ingredients

Brownies

• 10 tablespoons unsalted butter (140 g), melted and cooled slightly
• 3/4 cup granulated sugar (150 g)
• 1/2 cup brown sugar (105 g), light or dark
• 1 tablespoon corn syrup or honey
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 3/4 cup cocoa powder (60 g), sifted
• 1/2 cup all-purpose flour (63 g)
• 1/4 teaspoon salt

Chocolate Cream Cheese Frosting

• 1/3 cup butter (75 g), softened
• 3 ounces brick-style cream cheese (85 g), softened
• 1/4 cup cocoa powder (20 g)
• 1–1 1/2 cups powdered sugar (110–165 g)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon milk or heavy cream, if needed

Instructions

Brownies

• Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) square pan with parchment or foil, leaving an overhang for easy removal.
• Whisk together the melted butter, granulated sugar, brown sugar and corn syrup until the mixture is smooth and no butter separates on the surface.
• Whisk in the eggs, extra yolk and vanilla until fully combined and smooth.
• Add the sifted cocoa, flour and salt. Gently whisk until smooth; sift first if you see lumps.
• Pour the batter into the prepared pan, smooth the top and bake 27–32 minutes. The top should look set and a toothpick should come out clean or with a few moist crumbs.

Frosting

• Cube the softened butter and cream cheese and beat until smooth and lump-free.
• Add the cocoa, 1 cup powdered sugar, vanilla and salt. Beat starting on low speed, then increase until creamy. Adjust sweetness with more powdered sugar or thin with 1 tablespoon milk if too thick.
• Once the brownies are completely cooled, spread the frosting evenly over the top.
• Lift the cooled brownies from the pan using the parchment overhang. Place on a cutting board and slice with a sharp knife. For cleaner cuts, chill 20 minutes before slicing.

Notes

1. Storage: Store in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days.
2. Nutrition: Nutritional details are estimates per brownie (assuming 16 equal pieces).
3. Doubling: Double the recipe for a 9×13 inch (23×33 cm) pan; bake about 35 minutes as the brownies will be thicker.

Nutrition

Calories: 248kcal,
Carbohydrates: 35g,
Protein: 2g,
Fat: 13g

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