Grandma’s Fudge Brownies

Fudge brownies are a favorite dessert of chocolate lovers everywhere. My grandmother’s fudge brownie recipe creates delicious, chewy brownies! This frosted brownies recipe has stood the test of time and is the perfect addition to your homemade brownies recipe collection.

Of course, I’ve had to give away many batches I’ve made over the years, because I definitely don’t want fudge brownies staring me in the face every time I open the pantry.

If you’re lucky enough to have tasted my grandma’s fudge brownies, you’ll know what a winner this recipe is!

It’s so simple and easy to make, yet the fudgy frosted brownies taste just as good as more complicated brownie recipes do.

How do I make my brownies more fudgy?

The difference between fudge brownies and cake brownies is that fudgy brownies have a higher amount of fat in them. To make brownies more fudgy, use a higher ratio of fat (butter, oil, or chocolate) when you make them.

There’s no whipping egg whites, no sifting ingredients for my grandma’s fudge brownies – it’s just one of those dump and mix, 1 bowl brownie recipes that anyone can make!

And you don’t even have to wait until they cool to frost them…does it get any easier that that??

Love chocolate? You’ll love my Easy Chocolate Layer Cake, or my Double Chocolate S’Mores Cookies!

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The fudge brownies are great on their own, but you can also use them in parfaits or trifles like I did in this recipe. Everyone in our family loves my grandma’s fudge brownies and I know you’re going to love them too!

Ingredients in Grandma’s Fudge Brownies

• 1/2 cup unsalted butter, melted
• 1 cup brown sugar, loosely packed
• 3 tbsp dutch-processed cocoa powder
• 1 egg
• 3/4 cup flour
• 1 tsp baking powder
• a pinch of salt
• a splash of vanilla

For the frosting:

• 2 tbsp soft butter
• 2/3 cup icing sugar
• 1 tbsp cocoa powder
• 1 1/2 tsp milk

You will also need:

• A little extra butter for greasing the pan
• Parchment paper
• An 8×8 square cake pan (9×9 is too large for this recipe, but you can double the recipe and use a 9×13 if you wish)

To make:

Start by preheating your oven to 350 degrees Fahrenheit.

Grease your 8×8 cake pan with butter and cut two 8-inch wide rectangles of parchment paper to line the pan (the rectangles will overlap in the middle). It’s important to grease the pan before adding the parchment paper. This helps the parchment stick and line the pan smoothly.

Lining the pan with parchment allows you to lift the cake out easily after baking and it also ensures that no part of the cake gets stuck to the pan during baking.

Melt the butter in a saucepan on the stove or in the microwave and pour it into a mixing bowl.

Add the brown sugar, the vanilla, and the cocoa powder.

Mix well until everything is combined and then stir in the egg until it is completely incorporated.

Add the flour, baking powder and salt.

Mix the dry ingredients in just until combined. Over-mixing can cause the cake to be too flat, dense and dry instead of moist and chewy.

You’ll end up with a thick batter that doesn’t pour into the pan very easily, but don’t panic.

Spread the mixture into the corners as best you can using an offset spatula or a knife. Don’t worry if the mixture still doesn’t hit the side of the pan.

Bake for 23-25 minutes (at 350 degrees).

While the cake is baking, prepare the frosting since you’re going to frost the cake soon after it comes out of the oven (while it’s still very warm).

Add 2 tbsp softened butter to a small mixing bowl and add the icing sugar, 1 tbsp cocoa powder and milk.

Stir the ingredients together using a spoon until it has reached a spreadable consistency.

When you remove the brownies from the oven after baking, let them cool for only about 5-10 minutes before you frost. It’s ideal if they’re very warm but not hot when you spread the frosting.

Feel free to add chopped nuts to the top if you wish, but we love to enjoy these just as they are!

Cut the brownies into 9 perfectly-sized squares and serve!

I’m sure you gathered from the photos that my grandma’s fudge brownies are not healthy in any way, but it’s still a better choice than brownies from a box! At least that’s what I’m telling myself…

Hope you enjoy this fudge brownie recipe!

Let me know in the comments below, what’s your favourite family heirloom recipe?

Just can’t get enough chocolate? Try my Double Chocolate Baked Donuts or these Chocolate Caramel Shortbread Bars!

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Grandma's Fudge Brownies

This fudge brownie recipe creates delicious, chewy brownies! These fudge brownies have stood the test of time. The best frosted brownies I've ever eaten!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate desserts, frosted brownie recipe, fudge brownies

Servings: 9 brownies

1x2x3x

Calories: 292kcal

Author: Chrissie (thebusybaker.ca)

Ingredients

• 1/2 cup unsalted butter melted
• 1 cup brown sugar loosely packed
• 3 tbsp dutch-processed cocoa powder
• 1 egg
• 3/4 cup flour
• 1 tsp baking powder
• 1 pinch salt
• 1/2 tsp vanilla extract
• A little extra butter for greasing the pan

For the frosting:

• 2 tbsp soft butter
• 2/3 cup icing sugar
• 1 tbsp unsweetened cocoa powder
• 1 1/2 tsp milk

Instructions

• Start by preheating your oven to 350 degrees Fahrenheit.
• Grease your 8x8 cake pan with butter and cut two 8-inch wide rectangles of parchment paper to line the pan (the rectangles will overlap in the middle). It's important to grease the pan before adding the parchment paper. This helps the parchment stick and line the pan smoothly. Lining the pan with parchment allows you to lift the cake out easily after baking and it also ensures that no part of the cake gets stuck to the pan during baking.
• Melt the butter in a saucepan on the stove or in the microwave and pour it into a mixing bowl.
• Add the brown sugar, vanilla extract, and cocoa powder. Mix well until everything is combined and then stir in the egg until it is completely incorporated.
• Add the flour, baking powder and salt. Mix the dry ingredients in just until combined. Over mixing can cause the cake to be too flat, dense and dry instead of moist and chewy.
• You'll have a thick batter that doesn't pour into the pan very easily, but don't panic. Spread the mixture into the corners as best you can using an offset spatula or a knife. Don't worry if the mixture still doesn't hit the side of the pan.
• Bake for 23-25 minutes (at 350 degrees).
• While the cake is baking, prepare the frosting since you're going to frost the cake soon after it comes out of the oven (while it's still very warm).
• Add 2 tbsp softened butter to a small mixing bowl and add the icing sugar, 1 tbsp cocoa powder and milk. Stir the frosting ingredients together using a spoon until it has reached a spreadable consistency.
• When you remove the brownies from the oven after baking, let them cool for only about 5-10 minutes before you frost. It's ideal if they're very warm but not hot when you spread the frosting.
• Feel free to add chopped nuts to the top if you wish, but we love to enjoy these just as they are!
• Cut the brownies into 9 perfectly-sized squares and serve!

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 42g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 43mg | Potassium: 129mg | Fiber: 1g | Sugar: 33g | Vitamin A: 419IU | Calcium: 49mg | Iron: 1mg

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