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Nana’s Famous Fudge Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 81 reviews
  • Author: Deborah
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Nana’s Famous Fudge Brownies are a rich, decadent homemade treat featuring a moist chocolate base topped with a luscious, glossy fudge frosting. This classic recipe yields 24 generous squares that balance a tender, chocolatey brownie with a silky, deeply cocoa-flavored frosting, optionally enhanced with chopped walnuts for added texture and nutty flavor. Perfect for any chocolate lover’s gathering or cozy dessert craving.

Ingredients

Scale

Brownies

  • 1 cup salted butter (2 sticks)
  • 2 ounces unsweetened chocolate (or substitute 3/4 cup cocoa powder)
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 4 large eggs
  • 1 cup chopped walnuts (optional)

Frosting

  • 1/2 cup salted butter (1 stick)
  • 2 cups granulated sugar
  • 1/2 cup milk
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • Ice water (for ice bath, not for the recipe)
  • 1/2 to 1 cup chopped walnuts (for topping, optional)

Instructions

  1. Prepare the pan and preheat oven: Grease a 9×13 inch baking pan thoroughly and preheat your oven to 350°F (175°C) to ensure even baking.
  2. Melt butter and chocolate: In a heavy-bottomed 2 or 3 quart pot over medium heat, melt 1 cup of salted butter with 2 ounces unsweetened chocolate (or substitute 3/4 cup cocoa powder), stirring occasionally with a wooden spoon until smooth. Then remove from heat.
  3. Add sugar and salt: Stir in 2 cups granulated sugar and 1/4 teaspoon salt into the melted chocolate mixture until well combined.
  4. Incorporate vanilla extract: Add 2 teaspoons vanilla extract and mix thoroughly.
  5. Mix in flour: Gently stir 1 1/2 cups of spooned and leveled flour into the mixture until it is barely combined; avoid overmixing to keep the brownies tender.
  6. Add eggs: Add in 4 large eggs and stir carefully until fully incorporated, taking care not to overdo it for a moist texture.
  7. Optional walnuts: If desired, fold in 1 cup chopped walnuts for added crunch and flavor (note the playful warning from Nana!).
  8. Transfer batter to pan: Spread the batter evenly into the prepared baking pan. If dividing with walnuts, press the nuts into half of the batter at this point.
  9. Bake the brownies: Place the pan in the preheated oven and bake for about 20 to 22 minutes, checking early to prevent overbaking. Use a toothpick inserted into the center; it should come out without wet batter but can have moist crumbs.
  10. Cool brownies: Remove the brownies from the oven and let them cool completely in the pan to avoid melting the frosting later.
  11. Prepare frosting pot: While the brownies cool, clean the pot used earlier or use a similar-sized pot for the frosting preparation.
  12. Melt frosting ingredients: Over medium-high heat, melt 1/2 cup salted butter and add 2 cups granulated sugar, 1/2 cup milk, and 1/2 cup cocoa powder. Bring the mixture to a rolling boil, then continue boiling for exactly 1 minute.
  13. Add vanilla and remove from heat: Remove the pot from heat and stir in 1 teaspoon vanilla extract.
  14. Set up ice bath: Prepare a bowl with ice and water to create an ice bath. Place the pot with frosting mixture in the ice bath, ensuring no water gets into the frosting.
  15. Cool frosting: Let the frosting cool for about 10 minutes, stirring occasionally and scraping the pot edges to prevent crusting. It should thicken slightly but remain pourable.
  16. Beat the frosting: Using an electric mixer, beat the cooled frosting for 3 to 5 minutes until it loses its initial shine but stays easy to pour and spread.
  17. Frost the brownies: Immediately pour the frosting over the cooled brownies and spread evenly with a spatula.
  18. Add walnut topping: If desired, sprinkle 1/2 to 1 cup chopped walnuts over the frosting for extra texture and taste.
  19. Set and serve: Allow the frosting to set before cutting the brownies into 24 squares. Serve alongside cold milk for the ultimate indulgence.

Notes

  • Use a heavy-bottomed pot to evenly melt chocolate and butter without burning.
  • Do not overmix the batter once eggs are added; overmixing can make brownies tough.
  • Keep a close watch while baking to avoid drying out brownies; moist crumbs on a toothpick indicate doneness.
  • The fudge frosting requires cooling in an ice bath to thicken properly before beating.
  • Be careful to avoid any water getting into the frosting during the ice bath stage to preserve texture.
  • Using an electric mixer to beat the frosting is crucial for the right consistency and shine reduction.
  • Walnuts are optional but add great texture and flavor to both the batter and frosting topping.
  • Allow brownies to cool completely before frosting to prevent melting or sliding.
  • For a richer chocolate flavor in the batter, use unsweetened chocolate instead of cocoa powder.

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