• Sarah Cohan

Chocoholic Brownies (Dark Chocolate Frosted)

The first time I made these brownies, I tried one and though, “Oh no - these are WAY too dark and chocolate-y.” Then I had a second one and thought, “Hmm, maybe they’re actually pretty good.” Then I had a third one (don’t judge) and thought, “Oh wow - these are actually pretty fantastic!” Thus I have labeled them “Chocoholic Brownies” because they're amazing, but most definitely for the serious chocolate fanatic.

The brownie base is super dark and intense, contrasted with the nicely sweet frosting. They’re fudgy and moist, and reminiscent of childhood frosted brownies…but way better. A great addition to your brownie arsenal, and pretty easy to make too!

Happy Baking!

Adapted from

MAKES 25 small brownies /16 large brownies


  • 1 stick butter

  • 6 ounces dark chocolate, chopped or callets

  • 3/4 cups sugar (150g)

  • 1 Tablespoon vanilla

  • 1 Tablespoon espresso powder

  • 2 eggs

  • 3/4 cup AP flour (90g)

  • 1/2 teaspoon salt

  • 1/2 stick butter

  • 3 Tablespoons milk

  • 3 Tablespoons cocoa powder (extra dark if you can!)

  • 1.5 cups powdered sugar, sifted (170g before sifting)

  • 1 teaspoon vanilla

  • 9x9 pan

  • aluminum foil

  • baking spray or extra butter or shortening

  • medium to large glass mixing bowl

  • whisk

  • spatula

  • medium saucepan


  1. Preheat oven to 350 degrees. Line a 9x9 pan with heavy duty aluminum foil (use THIS tip!) and spray with baking spray or grease the bottom & sides with butter or shortening.

  2. Melt 1 stick of butter and 6oz dark chocolate in your mixing bowl - to do this start by microwaving for one minute, then stir, and continue melting/stirring in 20 second intervals. Once it’s almost fully melted (but there are still a few lumps of chocolate), whisk until smooth and slightly cooled.

  3. Add 150g (3/4c) sugar, 1TB vanilla, and 1TB espresso powder, and whisk until fully combined.

  4. Add 2 eggs, and whisk again until combined.

  5. Whisk in 90g AP flour and 1/2tsp salt until just combined and no traces of flour are left.

  6. Spread the batter evenly into the prepared pan, and bake 20 minutes, until the middle is just set and the frosting no longer glossy/wet.

  7. To make the frosting, melt 1/2 stick butter in the saucepan over medium heat, then add 3TB milk and 3TB cocoa. Whisk until smooth, then heat until simmering - let simmer 15 seconds then remove from heat.

  8. Whisk in your sifted powdered sugar (170g/1.5c before sifting), and then add 1tsp vanilla.

  9. Once the bars are out of the oven (it’s ok to do this when they’re hot, or you can wait a bit - your choice), pour the glaze over the bars and spread evenly.

  10. Set the bars aside to cool at room temperature at least 2-3 hours, then refrigerate at least one hour or up to 24 hours before slicing (if more than 2-3 hours cover w. plastic wrap). Trust me - they’re MUCH easier to slice when they’re cold!

  11. Try not to eat them all in one sitting. Good luck with that.

custom desserts

boston, massachusetts

© 2014 by Sarah Cohan