Brownies Fudge Bars (Printable Version)

Thick, soft brownies layered with rich chocolate icing—decadent, fudgy, and impossible to resist.

# What You'll Need:

→ Brownie Base

01 - 2 cups all-purpose flour
02 - 3/4 cup cocoa powder, unsweetened
03 - 24 tablespoons unsalted butter, soft
04 - 1 cup milk, whole or 2%
05 - 2 cups white sugar
06 - 1/2 teaspoon salt
07 - 2 big eggs, room temp
08 - 1 teaspoon vanilla

→ Fudge Frosting

09 - 6 tablespoons unsalted butter, softened
10 - 1/2 teaspoon salt
11 - 1 cup milk chocolate chips
12 - 6 tablespoons milk, at least 2%
13 - 1 1/2 cups granulated sugar

# Step-by-Step Guide:

01 - Pour the hot fudge frosting all over the warm brownies and quickly spread it out with an offset spatula so it covers. Let it chill out for about an hour before you slice.
02 - Melt the butter, milk, and sugar together in a saucepan over a medium flame. Once it’s bubbling, let it go for a whole minute. Take it off the heat, dump in the chocolate chips and salt, then whisk like crazy until smooth.
03 - Smooth batter evenly into your pan and bake in the middle rack for 30 minutes. Leave it on the counter to cool till it’s just a bit warm—about 20 to 30 minutes—since you want the frosting to go on warm brownies.
04 - On low, add a scoop of the dry mix to the wet, then pour in half the milk. Add more dry mix, then the last of the milk, and finally what's left of the dry stuff. Don’t overmix, just go until barely blended.
05 - Whisk together your flour, cocoa, and salt in another bowl. Just toss them around till mixed.
06 - Crack in your eggs and splash in vanilla. Mix until it all comes together — give the bowl a scrape if you need to.
07 - Beat together softened butter with all the sugar using a mixer till it’s light and fluffy.
08 - Set your oven to 350 degrees F. Line a 9×13 pan with parchment that hangs over the sides or just spray it well—whichever you like.

# Additional Notes:

01 - Want thinner brownies? Switch to an 11×17 pan and bake just 25–30 minutes. These are fudge-like, so cut 'em small when serving to friends.
02 - Keep fresh in a sealed container at room temp for several days, or stash in the fridge for a week. Freeze them and they’ll be fine for three months.

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