I'm completely serious when I claim these brownies are the best ever. They combine the richness of brownie with the indulgence of fudge, creating a double delight. It's a guaranteed win-win situation.



  • 1/2 cup butter, , melted
  • 1 cup white sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour


  • 2 Tablespoons butter, softened
  • 3 Tablespoons milk
  • 2 Tablespoons unsweetened cocoa powder
  • 1 1/2 cups powdered sugar


Preheat oven to 350˚F and line a 9”x9” baking pan with parchment paper or aluminum foil. Spray with nonstick cooking spray. 

In a large bowl, cream together the sugar and butter for a few minutes until mixture gets lighter in color. Add in eggs and vanilla. Stir until combined.

Slowly add the flour and cocoa powder and mix until just combined. Pour brownie batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick comes out not wet in the center. Do not overbake!

While brownies are baking, make the frosting. In a small pan, melt the butter.  Once melted, add the milk, cocoa powder, and powdered sugar whisking until  smooth then remove from heat. Adjust consistency as needed by adding a tablespoon of milk to make runnier or more powdered sugar to thicken up.  

If frosting becomes too thick while waiting for brownies to cook, simply put back on the heat for a couple of minutes and this will thin the mixture enough to pour.

Spread frosting on top of the brownies while they are warm. Let the brownies cool then cut into squares.