Fudge Frosted Brownies
Best Fudgy Brownies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 16 brownies (4x4)
Measurements:
Brownie
1/3 cup of butter (unsalted or salted)
1 & 1/2 cup granulated sugar
2 eggs
1 egg yolk
1/2 cup vegetable oil
1 cup All-purpose flour
1 tbsp cornstarch
1/2 tsp baking soda
1 cup cocoa powder
2 1/2 tsp espresso powder
2 tsp vanilla extract
1 tsp salt
Fudge Frosting
1 can sweetened condensed milk (14 oz)
2 cups semi-sweet chocolate chips
How do you get a crackly top and fudgy brownie?
There’s one main factor that give a brownie a crackly top: beating your eggs and sugar. Before adding your butter, sugar, and oil mixture, beat your eggs and sugar in a bowl until your arm feels like it will fall off. After you add your saucepan mixture, get rid of the whisk. If you whisk in your dry ingredients, it will beat more air into your batter—giving you a more cake-like brownie (instead of fudgy).
Measurements In Grams:
Brownie
75 grams of butter (unsalted or salted)
280 grams granulated sugar
2 eggs (each 60 grams)
1 egg yolk (18 grams)
45 grams vegetable oil
120 grams All-purpose flour
8 grams cornstarch
1/2 tsp baking soda
90 grams cocoa powder
8 grams espresso powder (optional)
4 grams vanilla extract
1 tsp salt
Fudge Frosting
14 oz sweetened condensed milk
340 grams semi-sweet chocolate chips
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Instructions:
Step 1
Preheat oven to 350 degrees.
In a medium-sized bowl, add your room-temperature butter and granulated sugar and mix them together.
Step 2
Add the eggs and egg yolks to the bowl and mix with a whisk until the mixture turns and off-white color (this will take 2-3 minutes, and it is what gives your brownies the crackly top!).
Step 3
Stir the vegetable oil and vanilla into your mixture.
Step 4
Lastly, stir in the dry ingredients—cocoa powder, all-purpose flour, cornstarch, and baking soda.
Line with parchment paper an 8x8 inch square pan and then pour brownie batter in.
Step 5
Put brownies in the oven for 28-32 minutes at 350 degrees Fahrenheit.
Let your brownies cool in the pan for about 10 minutes before putting in fridge for about 15 minutes. You can skip this step, although it helps my brownies not get crumbly when I cut them!
Step 6
Fudge Frosting: Warm the sweetened condensed milk (microwave in 30-second intervals 2-3 times, or heat in a saucepan over medium heat until warm)
Pour the warm condensed milk over the chocolate chips.
Let it sit for 1-2 minutes to allow the chocolate to melt. Stir until a smooth, glossy fudge forms.
Cover and refrigerate for at least 1 hour, or until thick and set.
Transfer the chilled fudge to a stand mixer fitted with the whisk attachment. Whip on high speed for 5-6 minutes, scraping down the sides of the bowl as needed. Whip until the frosting is light, fluffy, and fully aerated.
Step 7
Frost brownies (we used some extra buttercream frosting to make a Christmas design!) and chill for 20-30 minutes.
Cut into 16 squares (4x4) and enjoy! These can be stored in the refrigerator for up to 10 days!