Fudge Brownies with Chocolate Frosting
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These fudge brownies are the perfect recipe. They’re moist, chewy and fudgy with a decadent chocolate flavor that’s not too rich or too sweet. These brownies are delicious with a thick layer of 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 photos**
A Note from Fiona
Why you’ll love these Fudge Brownies!
When it comes to desserts, I always opt for a chocolate brownie over a slice of chocolate cake. These fudge brownies are designed for anyone who loves their brownies moist, chewy and fudgy – without being too gooey or too rich.
My triple chocolate brownie recipe is incredibly rich and the brownies designed for eating plain or with a scoop of vanilla ice cream. These fudge brownies, however, are perfect if you’re looking for a recipe that’s chewy and fudgy, not too rich, and perfect for adding frosting on top.
They’re reminiscent of the brownies that I found at the corner bakery as a child or that came in a big slab from the grocery store. The frosting is actually made with a hint of cream cheese so that it’s not too sweet – but you can sub the cream cheese with more butter for a more traditional chocolate frosting.
Ingredients
For the Brownies:
- Unsalted butter. I find butter adds so much flavor compared to oil. Feel free to use salted butter and omit the salt
- Brown sugar and granulated sugar. Most brownie recipes use just granulated sugar. The addition of brown sugar adds more moisture for a chewier brownie.
- Corn syrup or honey. Using just 1 tablespoon increases the chewiness and fudginess of these brownies – I found this ingredient key for ensuring that the brownies don’t get dry.
- Eggs, plus an additional egg yolk. The extra egg yolk adds tenderness.
- Vanilla Extract. Just a little for flavor.
- Cocoa powder. I prefer to use Dutch process for this recipe.
- Flour. Be sure to measure carefully so that the brownies don’t get dry.
- Salt. To balance out the sweetness.
For the Frosting:
- 1/3 cup unsalted butter
- 3 ounces cream cheese – use full fat
- 1/4 cup cocoa powder
- 1 – 1 1/2 cups powdered sugar
- 1/4 teaspoon
Method – with Photos
- Prep. Preheat the oven to 350F (180C) and line an 8×8 inch (20×20 cm) brownie pan with parchment or foil so that there’s an overhang around the sides.
- Whisk the butter, sugars and corn syrup. Keep whisking until you no longer see the butter sitting on top of the sugars.
- Whisk in the eggs and vanilla. I do this all by hand.
- Stir in the dry ingredients. If the cocoa and flour are lumpy, sift them first. When finished, you shouldn’t see any lumps.
- Pour into the prepared pan and bake in the middle of the preheated oven. The brownies will take about 27-32 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
Once the brownies are baked and cooled, it’s time for the frosting:
- Beat the butter and cream cheese until smooth. There should be no lumps.
- Having the butter and cream cheese softened to room temperature first is key.
- Mix in the cocoa, powdered sugar, vanilla and salt. Start on a low speed then gradually increase.
- If the frosting isn’t quite sweet enough for your liking, you can mix in a little more powdered sugar.
You’ll then slather the brownies with a thick layer of frosting.
Recipe Tip
Before slicing, I like to pop the brownies in the fridge for about 20 minutes. This helps the frosting to crust – leaving you with clean, sharp cuts.
Made these today. They are fudgy, rich and absolutely delicious. The small amount of cream cheese in the frosting gives the taste a slight tang, which is a nice compliment to the decadent chocolate in the brownie. My husband ate 4 for dessert so I believe this recipe is a win! Will definitely make again!
Fudge Brownies with Cream Cheese Frosting
Ingredients
Brownies
- 10 tablespoons unsalted butter (140 grams), 1 stick plus 2 extra tablespoons, melted and cooled slightly
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup brown sugar (105 grams) , light or dark, I used light
- 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 (60 grams), sifted
- 1/2 cup all-purpose flour (63 grams)
- 1/4 teaspoon salt
Chocolate Cream Cheese Frosting
- 1/3 cup butter (75 grams), softened to room temperature
- 3 ounces brick-style cream cheese (85 grams), softened to room temperature
- 1/4 cup cocoa powder (20 grams)
- 1 – 1 1/2 cups powdered sugar (110 – 165 grams)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon milk or heavy cream , if needed
Instructions
Brownies
- Preheat the oven to 350F (180C) degrees. Line an 8×8 inch (20×20 cm) square baking dish parchment paper or aluminum foil so that there's an overhang around the edges.
- Whisk together the melted butter, granulated sugar, brown sugar and corn syrup until you no longer see the butter sitting on top of the sugars.
- Whisk in the 2 large eggs, additional egg yolk and vanilla extract until there are no lumps of eggs.
- Add the flour, cocoa and salt to the bowl. Gently whisk together until smooth. If the cocoa and flour look lumpy, be sure to sift them first.
- Pour the batter into your prepared pan and smooth the top. Bake for approximately 27-32 minutes. The top of the batter should look set. An inserted toothpick should come out clean or with a few damp crumbs.
Frosting
- Cut the softened butter and cream cheese into cubes. Beat together in a medium bowl until smooth and creamy. There should be do lumps.
- Add the cocoa, 1 cup powdered sugar, vanilla and salt to the bowl. Beat together, starting with the mixer on a low speed until smooth and creamy. If the frosting isn't sweet enough for your liking, beat in a little extra. If the frosting seems too thick, beat in 1 tablespoon milk or cream.
- Ensure the brownies are completely cooled, then frost with a flat edge knife or the back of a spoon.
- When ready to slice, lift the brownies from the pan using the overhang of parchment or aluminium foil and peel back the edges. Place on a cutting board and slice with a sharp knife.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Nutrition: Details provided are an estimate only and based on 1 brownie with frosting, assuming the pan is sliced into 16 uniform pieces.
- Doubling the Recipe: The recipe can be doubled and made in a 9×13 inch (23×33 cm) pan. The brownies will be thicker. The bake time will be closer to 35 minutes.
Nutrition
Would doubling the recipe and baking in a 9×13″ pan work?
Yup! That would be fine 🙂
How much longer do you bake them in the 9×13 pan?
The bake time would be about the same if you double the recipe and made it in a 9×13 inch pan, maybe a couple minutes less.
What’s the difference between the natural unsweetened cocoa and the natural cocoa powder? Thanks!
There’s no difference – I just specified that the cocoa powder should be unsweetened in case someone uses sweetened. It’s typically unsweetened unless other wise stated
Am I missing where it says the amount of cornstarch? I can’t find it… but I could of be over looking it?
Yikes! Thanks for the catch – it should say corn syrup in the instructions. Just fixed it 🙂
Have you tried freezing a batch of these before?
Brownies are usually good to freeze. I’d freeze them unfrosted, then thaw in the fridge overnight and then frost 🙂
says to add in vanilla in the frosting, but you don’t it listed or the amount to use.
Thanks for the catch! Just updated the recipe – you’ll need 1 tsp vanilla extract
I never thought to put cream cheese frosting on brownies. That has to be delicious. I’m going to try this subbing honey for the corn syrup like you suggested in the comments. I’m almost positive my toddler will love them.
I hope you both love the recipe! I’m a big fan of the cream cheese frosting myself 🙂
I don’t have corn syrup? Can I replace it or is it an essential ingredient?
You can leave it out or replace it with honey – it’ll still be delicious! 🙂
Is it okay to use a different sized pan and would I need to adjust baking time if so? I don’t have an 8×8 but I have a round 9″ glass pie pan. Thanks!
Hi I was wondering if there is any substitute for the cornstarch. I’m really interested in making these but I have none in my pantry.
Yikes – that was a typo. It should say 1 tablespoon corn syrup (I’ve fixed it now). If you don’t have any corn syrup on hand – you could substitute it for 1 tablespoon of honey. I hope you like the recipe!
I made these in a heart shaped tin for Valentine’s Day and decorated it with fresh strawberries. Very festive and more importantly, delicious!
Mine was ready at 27 minutes so thank you for the tip to watch early 🙂