Scrumptious Frosted Fudgy Brownies

Scrumptious Frosted Fudgy Brownies

Celeste 461

"MMMMMMM, I can never eat just one of these melt-in-your-mouth brownies, they are so rich and chocolatey."


1 h servings 344 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
  2. Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
  4. To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
  5. Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.


  • Cook's Note
  • If using a glass dish, preheat to 350 degrees F (175 degrees C).
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Your rating



  1. 144 Ratings


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 refrigera...

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 c...

I also was like Keri and made these when she shared her recipe on "the exchange". This rivals my Dad's Chocolate Death Cake. I about go into a chocolate coma when I eat these. My husband and I f...

Amazing brownies. I didn't have enough butter to make the full recipe, so I cut it in half and used a 9x9 pan. Also didn't have any unsw. baking choc. squares, so I substituted cocoa and butte...

These are absolutely, hands down, the BEST brownies I have ever made, or eaten! No changes needed to the recipe. Thank you Celeste. :)

These are by far the best "fudgy" type brownie out there. My family can't get enough of them! They come out soo "pretty" and taste even better! Not for those who only "like" chocolate!!! I a...

I love these brownies! I have never had such fudgy brownies, or such rich, fudgy frosting. It is very important not to overbake these, or you will lose the fudgy texture. Give these a try, yo...

I'm sorry to say that these brownies were not good at all (in my opinion). I followed the recipe exactly and they just did not turn out well. I didn't like the texture and the taste was that of...

I struggled with what to give these brownies. I followed the recipe exactly. They are extremely rich. A small, bite-size piece is enough. We are dark chocolate lovers and they were still a b...