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How To Make Perfect Frosted Fudgy Brownies

Published:  • 
Last Modified: May 9, 2024
Published: May 9, 2024

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The Best Easiest Brownie You Will Ever Eat

This recipe for fudgy brownies is another throwback from my "young mom on the farm days." And it's another recipe from my husband's dear Aunt Martha. I introduced you to her in my post about lemon pie bars. She was a marvelous cook and giver of Juicy Fruit gum.

Our oldest granddaughter graduated from college last weekend, and I decided she needed these amazing brownies for her party.

This recipe uses cocoa, butter, eggs, and sugar and is iced with an incredible chocolate fudge frosting made with chocolate chips. You probably have everything on the shelf to make them right now. No brownie ever made a better base for a brownie sundae. Ever.

perfcet fudgy brownies

Why You'll Love These Fudgy Brownies

These brownies are easy to make and use the most basic pantry staples you probably have on hand. For the brownie, you'll need butter, sugar, cocoa, eggs, and vanilla; for the frosting, butter, sugar, milk, and chocolate chips.

The recipe makes a big batch because you bake them in a sheet pan, sometimes called a jelly roll pan. I used one that is ten by fifteen inches in size.

The brownies are rich and sweet, and a small portion is quite satisfying. For the party, I cut them into triangles to make them smaller, and I think they look extra festive.

The fudgy brownies are so simple to make, and there are only two things you can do wrong.

Number one: Don't overbake these brownies. They take only twenty minutes (or less) to bake, and they will firm up as they cool. The brownies are shiny and crinkly when baked, and in my opinion, they are pretty darn good without frosting!

Number two: Don't mess with the frosting after you pour it on the brownies.**

How To Make The Best Fudgy Brownies

Begin by beating the butter, sugar, and vanilla together until it's nice and fluffy, then add the eggs. My egg lady, Steph raises happy chickens that lay delicious eggs with the most gorgeous deep yellow yolks because they get to roam freely and eat grass and weeds.

If you can find someone who sells "farm eggs," you will find there is a noticeable difference in the quality!

After beating the eggs into the sugar-butter mixture, mix in the cocoa powder, starting at low speed to avoid a flying chocolate mess.

Finally, add the flour. I found my good old Danish whisk was the perfect tool for the thick batter.

Spread the chocolatey batter onto a greased sheet pan and bake at 350 degrees for twenty minutes.

How To Make The Fudgy Brownie Frosting

As soon as the fudgy brownies come out of the oven. Melt the butter in a medium saucepan and stir in the milk and sugar. Continue cooking the frosting over medium heat until it boils.

Boil it for just thirty seconds. I suggest you set a timer. Then, take the frosting off the stove and add the chocolate chips. Stir until the chips are completely melted and pour it quickly over the hot brownies.

Work fast with a spatula or the back of a spoon to coax the frosting to the edges of the pan, then stop touching it immediately.

**If you try to smooth out the frosting more, it can get grainy. Let it sit undisturbed until it is completely cool, then cut the brownies into desired serving-size pieces.

FULL DISCLOSURE: I almost always double the frosting recipe because, you know, more chocolate. I learned this from a former employee who was the world's biggest chocoholic ever.

These brownies keep well at room temperature if sealed in a good storage container with a tight-fitting lid. I usually cut them and stack them with wax paper between the layers.

It's not a big problem because they usually go pretty fast! These yummy fudgy brownies also freeze exceptionally well! In fact, it is often a good idea to hide them in the freezer! 😉

Yield: 48 brownies

Fudgy Brownies

fudgy brownies

Here's an old-fashioned, from-scratch fudgy brownie made with simple pantry ingredients and frosted with a shiny, smooth fudge frosting.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 10 minutes



  • 2 cups granulated sugar
  • 2 sticks of butter (one cup)
  • 4 eggs
  • 3/4 cup Hershey's unsweetened cocoa powder
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour


  • 1 cup sugar
  • 1/4 cup butter
  • 1/4 cup milk
  • 1/2 cup chocolate chips


  1. Grease a jelly roll pan.
  2. Heat oven to 350 degrees.
  3. Cream butter and sugar until fluffy, then add the vanilla and the eggs. Beat until blended.
  4. Add cocoa powder and flour, mixing well until no streaks of flour are visible.
  5. Spread the batter in the jelly roll pan and bake for 20 minutes or less. The center may look soft but will firm up as it cools.
  6. Put the butter, milk, and sugar in a medium saucepan and bring the mixture to a boil, stirring constantly.
  7. When the icing comes to a boil, set a timer for 30 seconds. Stir constantly, then remove the pan from the heat.
  8. Add the chocolate chips all at once and stir constantly until they melt completely.
  9. Working quickly, pour the icing over the brownies as evenly as possible, using the back of a spoon or spatula to coax it to the edges, and then STOP!
  10. Please do not disturb the icing as it cools to form a smooth surface. Do not attempt to "even out" the icing, or it will form crystals.
  11. Cool completely, then cut into desired serving size pieces.


I usually double the frosting recipe because, you know, more chocolate.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 126Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 45mgCarbohydrates: 17gFiber: 0gSugar: 14gProtein: 1g

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