My Frosted Brownies are easy to make and reliably delicious. The brownies turn out rich and fudgy, and the chocolate fudge frosting is silky and indulgent without being overly sweet.
These brownies are excellent served at room temperature or chilled. This recipe yields a full sheet pan — ideal for gatherings, potlucks, or celebrations.
Why you’ll love these Frosted Brownies:
- Fudgy texture – These brownies are dense and moist and will stay fudgy for several days when stored properly.
- Chocolate fudge frosting – The frosting is decadent, ultra-creamy, and balanced so it doesn’t overwhelm the brownies. It’s made without cream cheese or milk, so it holds up well at room temperature.
- Perfect for parties – This large batch is designed to feed a crowd. Because the frosting doesn’t rely on cream or cream cheese, it’s easier to serve without refrigeration at short events.
Ingredient Overview:
The full recipe with exact measurements and directions is included in the recipe card below.
- Butter – Salted butter is recommended for the best flavor, but you can use unsalted if you prefer.
- Vegetable oil – A portion of oil keeps the brownies tender and helps ensure a moist, fudgy crumb.
- Semi-sweet chocolate – Using semi-sweet keeps the brownies from being too sweet. Chocolate chips work if you don’t have baking chocolate.
- Cocoa powder – Cocoa adds depth and intensifies the chocolate flavor when combined with melted chocolate.
- Sugars – A mix of granulated and powdered sugar helps the sugar dissolve evenly and contributes to a shiny, thin crust on top.
- Eggs – Use large eggs at room temperature for the best texture and rise.
- All-purpose flour – Spoon and level your flour or weigh it to avoid adding too much, which can make the brownies dry.
Recipe Substitutions & Variations:
Gluten-free – Use a trusted gluten-free brownie base in place of the all-purpose flour and pair it with this frosting.
Dairy-free – Substitute dairy-free butter and dairy-free chocolate from brands you trust to make this dairy-free.
How to Make Fudgy Frosted Brownies:
Step 1: Melt the butter and make the chocolate mixture. In a saucepan or heatproof bowl, melt the butter and stir in the semi-sweet chocolate until smooth. Whisk in the vegetable oil and cocoa powder. Let this cool slightly so it’s not warm when added to the eggs.
Step 2: Start the batter. In a large bowl, whisk the eggs and granulated sugar for 1–2 minutes until the sugar is dissolved and the mixture feels smooth between your fingers. Add the powdered sugar, salt, and vanilla and whisk until fully combined.
Step 3: Finish the batter. Make sure the chocolate mixture has cooled to room temperature, then whisk it into the egg and sugar mixture. Fold in the flour and a pinch of espresso powder if using. Stir in chocolate chips for pockets of melted chocolate, if desired.
Step 4: Bake. Pour the batter into a prepared 9×13 metal pan lined with parchment and bake as directed in the recipe card below. The center should still have the slightest wobble when you remove it — the brownies will set as they cool. A toothpick will show some moist crumbs in the center when done; avoid overbaking to preserve fudginess.
Note: Some step photos were taken in an 8×8 pan, but the recipe yields the same brownie base baked in a 9×13 pan.
Step 5: Make the frosting. While the brownies cool, melt chopped chocolate with water and corn syrup and let it cool to room temperature. In a separate bowl, beat the softened butter with powdered sugar and cocoa powder until smooth. Add the cooled chocolate mixture and mix until the frosting becomes silky. Finish with vanilla and a pinch of salt.
Serving + Storing:
Spread the frosting on completely cooled brownies, then slice and serve. These taste great at room temperature or cold. Store leftovers in an airtight container at room temperature for 3–4 days, or in the refrigerator for 5–6 days.
Freezing Frosted Brownies:
Whole pan – Freeze an unfrosted, cooled slab tightly wrapped in plastic and foil for up to 1–2 months. Thaw at room temperature before frosting.
Individual pieces – Frosted individual brownies can be frozen in an airtight container for 1–2 months and thawed at room temperature. Freezing the frosting by itself is not recommended, but frosting frozen with the brownie pieces tends to maintain good flavor and texture.
Expert Baking Tips:
Use an oven thermometer – Oven temperatures can vary. An oven thermometer helps you confirm the actual temperature so your bake turns out consistently.
Weigh ingredients – A kitchen scale gives the most reliable results, especially for flour and cocoa powder. Measuring by weight avoids inconsistencies from scooping or compacting.
Cool completely before frosting – Frosting warm brownies will cause the frosting to soften and slide, so be patient and let the brownies reach room temperature first.
Special Tools:
- Metal pan – A 9×13 metal pan is recommended for even heat distribution. Ceramic or glass will work if that’s all you have, but baking time may be slightly longer and the edges may bake differently.
More of my best brownie recipes:
Brownies, Blondies, & Bars
Best-Ever 5 Ingredient Brownies
Desserts & Baking
Ultra Fudgy Brown Butter Brownies
Brownies, Blondies, & Bars
Gooey S’mores Brownies
Brownies, Blondies, & Bars
Fudgy M&M Brownies
Did you make this recipe? Leave a comment and a star rating!
Click the stars in the recipe card below to share your feedback — ratings and comments help the recipe creator a lot.
Sheet Pan Brownies with Chocolate Fudge Frosting
Ingredients
- 10 tbsp salted butter, cubed, 140 grams
- 4 ounces semi-sweet chocolate, chopped, 113 grams
- 1/4 cup vegetable oil, 56 grams
- 3/4 cup cocoa powder, 63 grams
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup granulated sugar, 158 grams
- 1 and 1/2 cups powdered sugar, 174 grams
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour, spooned & leveled or weighed out, 65 grams
- pinch of espresso powder, optional
- 1 cup semi-sweet chocolate chips, optional; 200 grams
For the Frosting:
- 4 ounces semi-sweet chocolate, chopped, 120 grams
- 2 tbsp corn syrup, approx. 83 grams
- 2.5 tbsp water, 38 grams
- 7 tbsp salted butter, softened at room temperature, 100 grams
- 1 and 1/3 cups powdered sugar, 153–192 grams depending on taste
- 1-2 tbsp water, as needed, 15–30 grams
- 1/2 cup cocoa powder, 47 grams
- 1 tsp vanilla extract
- pinch of salt
Instructions
-
Prep: Preheat the oven to 350°F. Spray a 9×13 metal pan with nonstick spray and line it with parchment for easy removal and neat slices.
-
Chocolate mixture: Melt the butter and chopped semi-sweet chocolate together, stirring until smooth. Whisk in the vegetable oil and cocoa powder, then set aside to cool.
-
Brownie batter: In a large bowl, whisk the eggs, egg yolk, and granulated sugar for 1–2 minutes until the sugar is fully dissolved. Add powdered sugar, vanilla, and salt, and whisk until combined.
-
Finish batter: Once the chocolate mixture is at room temperature, whisk it into the egg mixture. Fold in the flour and espresso powder, then stir in chocolate chips if using.
-
Bake: Pour the batter into the prepared pan and bake for 16–21 minutes. The center should wobble slightly when the pan is moved, the top should be shiny, and a toothpick inserted in the center will come out with some moist crumbs. The internal center temperature will be roughly 208–218°F; do not overbake. For safety, the interior should reach at least 160°F.
-
Frosting: Allow the brownies to cool completely. Melt semi-sweet chocolate with corn syrup and water and let it cool to room temperature. Beat softened butter, add powdered sugar in two additions, mix in cocoa, then beat in the cooled chocolate mixture until smooth. Finish with vanilla and salt.
-
Serve & store: Spread the frosting over cooled brownies, slice with a large sharp knife (wipe or warm the blade between cuts for clean slices), and enjoy. Store cooled leftovers in an airtight container at room temperature for 3–4 days or refrigerate for 5–6 days.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Like this? Leave a comment below!