Fudgy Chocolate Chip Brownies With Homemade Frosting

If you are looking to ditch the boxed brownie mix but still want to enjoy delicious brownies that are easy to make, then these fudgy chocolate chip brownies are for you! They are packed full of chocolatey flavor with a gooey middle and crisp firm edges and then topped with a thin layer of homemade chocolate frosting. Yes, please!

It seems like there are two types of brownie people out there. And no, I’m not talking about whether you prefer corner pieces or the one right in the middle of the pan. (It’s definitely the latter one for me!)

I’m talking about whether you like cakey brownies or fudgy brownies. If you prefer light and airy cake-like brownies, then this isn’t the recipe for you. But if you like brownies that have more of a fudge-like consistency, then you are in the right place!

You can make this easy recipe in just a few minutes, and it doesn’t involve any complicated ingredients. Add to the mix whole chocolate chips distributed throughout the brownies and you’ve got a sweet dessert that is definitely going to be a hit with everyone!

For a truly decadent treat, top the brownies off with a rich, creamy homemade chocolate frosting and you will never reach for a box mix again!

How To Make Fudgy Chocolate Chip Brownies

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

Ingredients

This recipe is for an 8×8 or 9×9-inch baking pan and results in nine large brownie servings. You can also double the brownie and frosting recipes to make a 9×13 baking pan. Just keep in mind that you will likely need to extend the baking time by about 5 to 10 minutes.

You are going to need some basic pantry items in order to make these brownies. If you are also making the frosting, the ingredients are also super easy to get and are most likely ones you already have on hand.

Fudgy Chocolate Chip Brownie Ingredients:

• Butter – In this recipe, we use butter as the source of fat. Some brownie recipes call for oil but the butter provides a richer flavor and consistency. Either salted or unsalted butter is fine, but we usually use salted because that’s what I always have on hand.
• Sugar – Regular granulated sugar helps to provide sweetness and texture to the brownies.
• Eggs – Allow your eggs to come to room temperature if you are using store-bought ones. We like to just grab ours from our little ladies!

• Vanilla – Use real vanilla extract if possible. The imitation stuff just doesn’t quite measure up.
• Chocolate Chips – You can use either semi-sweet or milk chocolate chips for these fudgy brownies. I prefer using milk chocolate chips because they are a bit sweeter (and I have a pretty decent sweet tooth). Nestle Toll House and Ghirardelli are both good solid brands. Some of the chips will be melted and mixed into the batter while the others will be kept whole. If you don’t like having unmelted chips in your brownies, you can omit the unmelted ones.
• Flour – Use an all-purpose flour like our favorite, unbleached King Arthur flour. (Product Link: King Arthur All-Purpose Unbleached Flour)
• Unsweetened Cocoa Powder – Hershey’s is the go-to brand for this ingredient. It’s hard to go wrong with any Hershey’s products!
• Salt – You will need to add a bit of salt to help offset the sweet flavors in this recipe. This is in addition to salted butter if using.

Chocolate Frosting Ingredients (Optional):

• Unsweetened Cocoa Powder
• Butter – Salted or unsalted is fine.
• Powdered Sugar – Unlike granulated sugar, powdered sugar allows the frosting to be smooth and creamy. This is also sometimes called “confectioners sugar”.
• Milk – Use whatever milk you have on hand. We use 2%, but they all will work fine and help to thin out the frosting’s consistency.
• Vanilla Extract
• Salt – You only need to add a pinch of this if you use unsalted butter. If you use salted butter, no extra salt is needed.

Instructions For Fudgy Chocolate Chip Brownies With Homemade Frosting

To make the brownies, first preheat your oven to 350º Fahrenheit. While that is warming up, prepare your baking pan.

Either grease an 8×8 or 9×9-inch baking pan with butter or line it with parchment paper. I like to use parchment paper because it makes cleanup a breeze as well as allows me to easily lift the brownies up out of the pan all at once. Whatever you decide to do, set the prepared pan aside. (Product Link: Reynolds Unbleached Parchment Paper)

In a medium-sized microwave-safe bowl, melt your butter. Use 20-second increments, stirring in between until the butter is fully melted. (Or, just press the “Melt Butter” button on your microwave like I do!)

Once the butter is melted, add your sugar. Whisk until the two are creamy. The sugar will still be grainy at this point.

Next, add the eggs and vanilla and whisk again until the batter is nice and smooth. This takes about a minute or so to happen. You can also use a hand-held mixer if you want, but I find that hand whisking typically does a good enough job, especially since we don’t want to overmix the batter once the flour is added.

Continue Making The Batter

Next, it’s time to melt some of the chocolate chips. Just like you did for the butter, melt the chocolate chips in a small bowl in 20-second increments. Be sure to stir the chips around after each time is up. Continue heating until the chips are fully melted and the chocolate is smooth.

Stir the melted chocolate into the bowl of batter using the whisk. The batter should be smooth and look nice and chocolatey after mixing. Switch to a spoon or a spatula to make the rest of the batter.

Add in your flour, cocoa powder, and salt. If you use unsalted butter, add a pinch more salt to the mix. Use your spoon or spatula to gently mix in the ingredients just until everything is incorporated. Try not to overmix the batter. Finally, fold in the remaining chocolate chips.

Pour the batter into your prepared baking pan. Use a spatial to even out the top if needed. The batter will be on the thick side compared to box mixes, so don’t be alarmed about that. This is normal and totally fine!

Bake The Fudgy Chocolate Chip Brownies

Bake the brownies in the preheated oven. If using a 9×9″ baking pan, they should be done in around 30 minutes. If you using an 8×8″ pan, it might take closer to 40 minutes.

Keep in mind that different types of baking dishes will also affect the cooking time. For example, ceramic or glass baking pans take a bit longer to cook. Check the brownies after 30 minutes no matter what to avoid overbaking and adjust time as needed in 4 to 5-minute increments.

If you can poke a toothpick into the middle of the pan and the toothpick comes out clean, the brownies are done. Allow them to cool before slicing. Enjoy the brownies as is or take them over the top by adding a homemade chocolate frosting (recipe below).

When it’s time for cutting, use a plastic or serrated knife. Wipe the blade off in between each swipe for clean edges. Store any leftover brownies in an airtight container Enjoy!

Now For The Chocolate Frosting

In a small bowl, add together the cocoa powder, melted butter, powdered sugar, milk, and vanilla. If you are using unsalted butter, add a pinch of salt.

Whisk the ingredients until they are smooth and creamy. If the frosting seems too thick, add one teaspoon of milk at a time until it reaches your desired consistency.

Don’t make the frosting too far ahead as it will start to get a bit of a crust on it. If this happens, simply whisk again until the frosting is smooth, adding more milk if needed.

Spread the frosting on top of the cooled brownies. Cut and enjoy!

If you are looking for other delicious chocolate dessert recipes, try my homemade chocolate fudge recipe, sourdough discard chocolate chip cookies recipe, and soft and chewy scotcheroo recipe.

Until next time, thanks for stopping by!
– Chelsea

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