Indulge in the rich and decadent world of these Scrumptious Frosted Fudgy Brownies. When I make this frosted brownie recipe, I can never eat just one. Mmm, they’re so rich and chocolaty — they melt in your mouth! Submitted by Celeste, these brownies are the epitome of a chocolaty delight, perfect for satisfying any sweet tooth.
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The Best Scrumptious Frosted Fudgy Brownies
Looking for the best brownie recipe out there? These Scrumptious Frosted Fudgy Brownies are your answer. They are rich, packed with chocolate, and topped with a luscious frosting that takes them to a whole new level. Whether for a party, a special treat, or just because, these brownies never disappoint.
Notes on Ingredients
The secret to these delicious brownies lies in the quality of the ingredients:
- Unsweetened Baking Chocolate: Ensures a deep, rich chocolate flavor.
- Butter: Adds richness and moisture.
- Eggs: Provide structure and richness.
- White Sugar: Sweetens and adds to the fudgy texture.
- Vanilla Extract: Enhances the overall flavor.
- All-Purpose Flour: Forms the base of the batter.
- Chopped Walnuts: Add a delightful crunch and contrast to the fudgy texture.
- Heavy Cream and Butter (for frosting): Create a creamy, rich frosting that complements the brownies perfectly.
How to Make Scrumptious Frosted Fudgy Brownies
- Preheat the Oven: Start by preheating your oven to 375 degrees F (190 degrees C) and greasing a 9×13-inch baking pan.
- Prepare the Brownies: Combine 8 squares of unsweetened baking chocolate and 1 cup of butter in a microwave-safe bowl. Microwave on high until the chocolate is soft and butter is melted, about 2 minutes. Stir to mix.
- Mix the Batter: In a large bowl, beat 5 eggs, 3 cups of white sugar, and 1 tablespoon of vanilla extract with an electric mixer on high speed for 2 minutes. Reduce the speed to low and beat in the melted butter-chocolate mixture. Add 1 ½ cups of all-purpose flour, beating until just combined. Stir in 2 cups of chopped walnuts.
- Bake: Spread the batter evenly in the prepared pan and bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Let cool in the pan.
- Make the Frosting: While the brownies are cooling, prepare the frosting. In a saucepan, combine 1 1/4 cups of white sugar and 1 cup of heavy cream over medium heat. Stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low and simmer for 7 minutes without stirring. Remove from the heat and add 5 squares of unsweetened baking chocolate and 1/2 cup of unsalted butter. Stir until melted and smooth. Whisk in 1 teaspoon of vanilla extract. Chill in the refrigerator, stirring every few minutes until thickened, about 30 minutes.
- Frost and Serve: Frost the cooled brownies with the chilled frosting. Cut into 32 squares and enjoy!
How to Serve Scrumptious Frosted Fudgy Brownies
These brownies are best served at room temperature, where the frosting is perfectly set and the brownies are fudgy. Pair them with a cold glass of milk or a hot cup of coffee for an irresistible treat.
How to Store Scrumptious Frosted Fudgy Brownies
Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to three months. When ready to eat, let them come to room temperature for the best texture.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 359.11 kcal | 18% |
| Total Fat | 22.82 g | 33% |
| Carbs | 35.68 g | 14% |
| Sugars | 27.14 g | 30% |
| Protein | 4.6 g | 9% |
| Sodium | 16.25 mg | 1% |
| Fiber | 2.59 g | 9% |
| Saturated Fat | 11.31 g | 57% |
| Trans Fat | 0.09 g | – |
| Monounsaturated Fat | 5.88 g | – |
| Polyunsaturated Fat | 4.44 g | – |
| Cholesterol | 56.25 mg | 19% |
| Calcium | 31.7 mg | 4% |
| Magnesium | 52.89 mg | 14% |
| Potassium | 156.57 mg | 4% |
| Iron | 2.65 mg | 15% |
| Zinc | 1.51 mg | 15% |
| Phosphorus | 99.79 mg | 14% |
| Vitamin A | 121.25 mcg | 15% |
| Vitamin C | 0.15 mg | 0% |
| Thiamin B1 | 0.09 mg | 9% |
| Riboflavin B2 | 0.11 mg | 8% |
| Niacin B3 | 0.61 mg | 4% |
| Vitamin B6 | 0.06 mg | 4% |
| Folic Acid B9 | 31.73 mcg | 16% |
| Vitamin B12 | 0.09 mcg | 4% |
| Vitamin D | 0.26 mcg | 5% |
| Vitamin E | 0.48 mg | 4% |
| Vitamin K | 2.32 mcg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Scrumptious Frosted Fudgy Brownies
Can I use a different type of nut?
Yes, you can substitute walnuts with macadamia nuts, pecans, or leave them out entirely if you prefer.
What if I don’t have unsweetened baking chocolate?
You can use semi-sweet chocolate, but reduce the amount of sugar slightly to balance the sweetness.
Can I make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend for delicious gluten-free brownies.
How can I make the frosting thicker?
If the frosting is too thin, let it chill in the refrigerator longer, stirring occasionally, until it reaches your desired consistency.
The Best Scrumptious Frosted Fudgy Brownies
Ingredients
- 8 1 ounce squares unsweetened baking chocolate
- 1 cup butter
- 5 eggs
- 3 cups white sugar
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 cups chopped walnuts
Frosting:
- 1 1/4 cups white sugar
- 1 cup heavy cream
- 5 1 ounce squares unsweetened baking chocolate
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking pan.
- Make the brownies: Combine baking chocolate and butter in a microwave-safe bowl. Microwave on high until chocolate is soft and butter is melted, about 2 minutes. Stir to mix.
- Beat eggs, sugar, and vanilla in a large bowl with an electric mixer on high speed for 2 minutes. Reduce the speed to low and beat in melted butter-chocolate mixture. Beat in flour until just combined; do not overmix. Stir in chopped walnuts. Spread batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Let cool in the pan.
- Meanwhile, make the frosting: Combine sugar and heavy cream in a saucepan over medium heat. Stir until sugar dissolves and mixture begins to simmer, about 3 minutes. Reduce the heat to low and simmer for 7 minutes without stirring. Remove from the heat.
- Add baking chocolate and butter; stir until melted and chocolate is blended in. Whisk in vanilla until smooth. Place into the refrigerator and stir every few minutes until frosting is chilled and thick, about 30 minutes.
- Frost the cooled brownies. Cut into 32 squares.
