These Chocolate Fudge Frosted Brownies are a gorgeously fudgy bake. Think rich brownies covered in a luscious chocolate buttercream frosting. The addition of M&Ms gives the perfect little crunch and makes them really pop visually! They are always a crowd pleaser, and this recipe can easily be doubled up to make multiple batches for bake sales, friends, family or to take into the office!

This recipe starts with my classic brownie base, which gets covered with a fudgy chocolate frosting that comes together in no time at all. Finally, sprinkle over some mini M&Ms or similar chocolate candy for the ultimate brownie! These are such an easy bake, and are a great one to make with all the family!

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe cuts neatly into 9 pieces, but could be sliced smaller. Plus, the recipe is easily doubled. They keep well for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:

Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended.
Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you!

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!

Dark/Semi-Sweet Chocolate, Melted
Unsalted Butter
Light Brown Soft Sugar
Granulated Sugar
Large Free Range Eggs
Vanilla Extract
All Purpose (Plain) Flour
Cocoa Powder
Powdered Sugar
Heavy Cream
Mini M&Ms, or whatever M&Ms/chocolate candy you like!

TOP TIPS FOR THE BEST Chocolate Fudge Frosted Brownies

Melted Butter: As mentioned above, this contributes to the shiny top! Use unsalted butter so that you have better control over the salt content in the bake.
Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour. Chocolate chips are fine, but just take care when melting as they are more prone to seizing/burning. I tend to use chocolate chips just for the ease of it, so I can vouch that the outcome will still be delicious!
Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour. Avoid omitting or substituting.
Cocoa Powder: This contributes so much to the flavour – using a higher quality cocoa powder will produce a much more intense chocolate flavor. Any cocoa powder will work though, just avoid the drinking chocolate/hot cocoa powders as they often have other added ingredients. Any cocoa powder found in the baking aisle will do just fine!
Frosting: Get your ingredients to room temperature for perfectly fluffy frosting. Beat the butter for a few minutes before adding any powdered sugar, and add the cream in small amounts at a time to get to the perfect consistency. This can vary depending on the temperature and humidity of your kitchen as well as other factors, so just add a little at a time! Spread the frosting over the brownie in thick waves.

For my Chocolate Fudge Frosted Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Frosted Oreo Brownies. For videos and baking inspiration, head on over to my Instagram.

STORAGE FOR MY Chocolate Fudge Frosted Brownies

Because the frosting is made using lots of butter and cream cheese, you need to store these brownie cups in the refrigerator. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the brownies by themselves before they get filled with the frosting. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before making the frosting and serving!

If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!