Decadent Fudge Brownies with Rich Chocolate Frosting

These fudge brownies are moist, chewy and fudgy with a satisfying chocolate flavor that’s balanced—not overly rich or too sweet. They’re wonderful topped with a thick layer of creamy chocolate frosting and best enjoyed with a cold glass of milk.

This post was updated September 9, 2025 with new photos, recipe tips and step-by-step images.

A Note from Fiona

Why you’ll love these fudge brownies!

I usually reach for a brownie over cake, and these fudge brownies are my go-to when I want something moist, chewy and fudgy without being cloying. They hold up well to frosting, so if you like a finished dessert that looks as good as it tastes, this is the recipe for you.

The frosting here includes a touch of cream cheese, which adds a subtle tang that keeps the sweetness in check. If you prefer a more classic chocolate buttercream, swap the cream cheese for extra butter.

Ingredients

For the Brownies:

• Unsalted butter (adds flavor and helps create a tender crumb). If using salted butter, omit the added salt.
• Brown sugar and granulated sugar. Brown sugar contributes extra moisture for chewiness while granulated sugar helps with structure.
• Corn syrup or honey. Just 1 tablespoon improves chewiness and fudginess and helps prevent dry brownies.
• Eggs plus an extra egg yolk for added richness and tenderness.
• Vanilla extract for flavor.
• Cocoa powder. Dutch-process cocoa works well in this recipe.
• All-purpose flour. Measure carefully to avoid dry brownies.
• Salt to balance the sweetness.

For the Frosting:

• 1/3 cup unsalted butter, softened
• 3 ounces full-fat cream cheese, softened
• 1/4 cup cocoa powder
• 1 to 1 1/2 cups powdered sugar, to taste
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon milk or heavy cream, if needed to adjust consistency

Method – with Photos

1. Prep. Preheat the oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) square pan with parchment or foil, leaving an overhang for easy removal.
2. Combine the melted butter, granulated sugar, brown sugar and corn syrup. Whisk until the butter is fully incorporated and you no longer see it sitting on top of the sugars.
3. Whisk in the eggs, extra yolk and vanilla by hand until smooth.

4. Fold in the dry ingredients. If the cocoa or flour is lumpy, sift them first. Mix until smooth with no visible lumps.
5. Pour the batter into the prepared pan and smooth the surface. Bake in the center of the oven for about 27–32 minutes, until the top appears set and a toothpick inserted into the center comes out clean or with a few moist crumbs.

After the brownies are baked and completely cooled, prepare the frosting:

1. Beat the softened butter and cream cheese until smooth and lump-free. Cubing the butter and cream cheese before beating helps them combine evenly.
2. Add the cocoa, 1 cup powdered sugar, vanilla and salt. Beat starting on low speed, then increase until the frosting is creamy. Taste and add more powdered sugar if you prefer a sweeter frosting. If the frosting is too thick, add up to 1 tablespoon milk or cream to reach a spreadable consistency.

Spread a generous layer of frosting over the cooled brownies using an offset spatula or the back of a spoon.

4.84 from 6 votes

Fudge Brownies with Cream Cheese Frosting

By: Fiona Dowling

These fudge brownies are moist, chewy and fudgy with a decadent chocolate flavor that’s not too rich or too sweet. They’re delicious topped with a thick, creamy chocolate frosting.

Prep: 30 mins

Cook: 30 mins

Total: 1 hr

Servings: 16 brownies

Pin Recipe
Rate Recipe
Print Recipe

Ingredients

Brownies

• 10 tablespoons unsalted butter (140 grams), melted and cooled slightly
• 3/4 cup granulated sugar (150 grams)
• 1/2 cup brown sugar (105 grams)
• 1 tablespoon corn syrup, or honey
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 large egg yolk
• 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)
• 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 350°F (180°C). Line an 8×8-inch (20×20 cm) square baking dish with parchment or foil, leaving an overhang on two sides for easy removal.
• Whisk together the melted butter, granulated sugar, brown sugar and corn syrup until the mixture is smooth and the butter is fully incorporated.
• Whisk in the eggs, extra yolk and vanilla until no lumps remain.
• Add the flour, cocoa and salt and gently whisk until smooth. Sift the dry ingredients first if needed to remove lumps.
• Pour the batter into the prepared pan, smooth the top and bake for about 27–32 minutes. The top should look set and a toothpick should come out clean or with a few moist crumbs.

Frosting

• Cube the softened butter and cream cheese, then beat until smooth and creamy with no lumps.
• Add the cocoa, 1 cup powdered sugar, vanilla and salt. Beat starting on low speed and increase until creamy. Adjust sweetness with more powdered sugar, or add up to 1 tablespoon milk or cream if the frosting is too thick.
• Make sure the brownies are completely cool, then spread the frosting evenly over the top.
• To slice, lift the brownies from the pan using the parchment overhang, place on a cutting board and slice with a sharp knife. For neater slices, chill for 20 minutes before cutting.

Notes

1. Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
2. Nutrition: Nutrition facts are estimates for one brownie with frosting, assuming 16 equal pieces.
3. Doubling: Double the recipe for a 9×13-inch (23×33 cm) pan; bake time will increase to about 35 minutes and the brownies will be thicker.

Nutrition

Calories: 248kcal, Carbohydrates: 35g

Like this recipe? Rate and comment below!