Iced fudge brownies were a staple dessert in my childhood so I HAD to recreate them. They are absolutely delicious. With a fudge base and a delectable chocolate fudge icing, I can eat a whole batch in one sitting.
What are iced fudge brownies?
Iced fudge brownies are such a classic dessert. My dad owned a catering company when I was younger. He would bring home these DELICIOUS fudge brownies that were decadent and thick, and had a mouth-watering chocolate fudge icing. I had to recreate them.
There are two components of these brownies - the base and the icing.
The base is a fudgy base (as opposed to cakey). We use eggs to give it a TON of moisture so they are super fudge-like and delicious. The icing is a chocolate ganache icing - it is smooth and the perfect topping to these brownies.
For the brownie
- Instant coffee granules + water (optional)
- Unsalted butter is my favorite to use in baked goods because you can control exactly how much salt goes into your recipe, so that's why we chose it here
- Powdered sugar is the preferred choice of sugar for this recipe
- Eggs are needed to add moisture and bind all of the ingredients together
- Vanilla extract
- All purpose flour provides the perfect texture
- We need cocoa powder for that yummy chocolatey flavor
- Salt is a flavor enhancer, so we added it to this recipe
For the icing
- The icing is a chocolate ganache, which is made from mixing semi-sweet chocolate and heavy cream. We need 4 ounces of chocolate in this recipe, so I just use one Ghirardelli semi-sweet chocolate bar. It is my favorite to use for chocolate ganache!
Other chocolate recipes you may like
Iced Fudge Brownies
- ¾ cup (94 grams) all purpose flour
- 1 ½ cups (120 grams) cocoa powder unsweetened regular cocoa powder or dutch processed cocoa powder works!
- ¾ teaspoon salt
- 1 teaspoon instant coffee granules + 1 teaspoon water optional
- 1 ¼ cups (283 grams) unsalted butter melted
- 4 ¼ cups (510 grams) powdered sugar
- 4 eggs room temperature
- 1 teaspoon vanilla extract
Chocolate Ganache Icing
- ½ cup (120 mL) heavy cream
- 4 oz semi-sweet chocolate (equal to one Ghirardelli chocolate bar) chopped
- Preheat oven to 350 degrees and line a 9x9 inch pan with parchment paper. Set aside.
- I suggest having all the ingredients out and measured to make this process easier.
- In a bowl, whisk together the flour, cocoa powder and salt. Set aside.
- If using the coffee, combine the instant coffee granules and water in a small bowl until the granules are completely absorbed. This is optional but recommended - the coffee really deepens the chocolate flavor.
- In a separate, microwave-safe bowl, combine the butter and powdered sugar. Melt the two together in the microwave in 30 second increments, whisking in between each increment. I typically microwave it 4-5 times. Whisk them together until completely smooth and the powdered sugar is dissolved in the butter. It should almost look like melted white chocolate. You can also melt them together on the stove.
- Meanwhile, whip your eggs. Crack the eggs in the bowl of a stand mixer fitted with the whisk attachment (or a medium sized bowl if using a handheld mixer), and beat them on medium speed for 4-5 minutes until they are a paler yellow color and foamy.
- Once the eggs are done whipping, pour in the hot butter/sugar mixture. Whip them together on medium speed for two minutes. Add the vanilla and coffee mixture (if using) and whip until combined.
- Add the flour, cocoa powder and salt and fold together (not whisk) until a batter forms. Whisking will knock out all of the air you just added by whipping the eggs.
- Pour the batter into the prepared pan and bake for about 45 minutes (begin checking at 40 minutes - bake times vary depending on your oven). A toothpick inserted into the center should come out with a few moist crumbs.
- Remove the brownies from the oven and let them sit in the pan until completely cool.
Chocolate Ganache Icing
- While the brownies are baking, make the icing. Chop your chocolate and put it in a heat proof bowl. Set aside.
- Warm the heavy cream over the stove on medium heat until gently simmering and bubbles form at the edges of the pan. Pour the warmed heavy cream over the chopped chocolate and let sit for 3-4 minutes. The warmed heavy cream will melt the chocolate.
- Gently stir the milk and chocolate together until completely combined and smooth - about 2 minutes. Let the chocolate sit at room temperature for about 30-40 minutes (while the brownies are baking) until it thickens and is spreadable (similar to a buttercream texture).
- Once the brownies are cool, frost them with the icing. Top with sprinkles, chocolate chips, etc.! Enjoy!
Delicious brownies! The ganache was too runny, I would use half the cream!
Hi Liz! Did you let the ganache set at room temperature/in the fridge for 30-40 minutes. The ganache will be runny when it is first made because it is super melty, but it thickens to a buttercream consistency as it cools. Thanks!