Chocolate Fudge Brownies with a Crunchy Cookie Topping

Did you know there are two kinds of chocolate brownies? You’re probably thinking, who cares, pass me either kind. My brother was a professional baker and never liked fudgy brownies. To his trained eye, a brownie should be more like a dense cake.

I see it differently. To me, a brownie is fudge with just enough flour to call it a brownie. This chocolate fudge brownie recipe is rich, chewy, and exactly the way I like it. If you love fudgy brownies as much as I do, this recipe is going to be a favorite.

Fudgy Brownie Recipe Ingredients

Brownie Batter Ingredients

Chocolate Icing Ingredients

Step 1: Prepare the Pan and Oven

Preheat the oven to 350°F. Line an 8 × 8-inch pan with parchment paper, leaving a slight overhang for easy removal. Lightly grease the parchment and set aside.

Step 2: Melt the Chocolate and Butter

To keep these chocolate fudge brownies as chewy as possible, melt the butter and unsweetened chocolate together in a medium saucepan over low heat. Stir gently until completely smooth, then remove from the heat.

A
Step 3: Mix the Brownie Batter

Stir the granulated sugar into the melted chocolate mixture until well combined. Add the eggs one at a time, beating well after each addition. The batter should become thick and glossy as you mix.

l
Step 4: Add the Dry Ingredients

In a small bowl, mix the flour, salt, and baking powder together. Add the dry ingredients to the chocolate mixture, then stir in the walnuts, mixing just until blended.

Step 5: Bake the Brownies

Pour the batter into the prepared 8 × 8-inch pan and smooth the top. Bake at 350°F for about 25 minutes.

Because these brownies are meant to be fudgy and chewy, it’s better to slightly underbake than overbake. The brownies are done when they feel firm but still spring back lightly when pressed in the center.

Step 6: Cool Completely

Allow the brownies to cool completely in the pan before adding the chocolate icing. Cooling fully helps the icing set properly and makes the brownies easier to slice.

Step 7: Make the Chocolate Buttercream Icing

Whip the butter in a large mixing bowl until soft and pale in color.

To keep things tidy, stop the mixer before adding dry ingredients, then mix on low speed until incorporated. Once combined, increase the speed to high and beat for about one minute.

Add the cocoa powder and beat well, scraping down the sides of the bowl once. Add half of the icing sugar and beat again, scraping down the bowl as needed. Add the vanilla and mix until smooth.

Taste the icing and adjust if needed. If you prefer a less sweet icing, replace 1/2 cup of the icing sugar with flour. Otherwise, add the remaining icing sugar and beat until smooth. Spread the icing evenly over the completely cooled brownies.

Step 7: Add the Cookie Crunch Topping

We try to support kids in the community whenever we can, including bottle drives, local fundraisers, coupon books, and of course Girl Guide Cookies. These brownies are topped with Girl Guide cookies, but Oreos or Fudgee O cookies work just as well.

To make the topping, roughly chop 8 cookies into large chunks. Sprinkle them over the freshly iced brownies and gently press them into the icing. Chill the brownies until the icing is firm, then cut into squares and serve.

+

Step 8: Chill, Slice, and Serve

Once the icing has set, slice the brownies into squares and serve. These brownies are a perfect snack just as they are, or I like to serve them with ice cream as an easy make-ahead chocolate dessert. I made this particular batch before a trip home since brownies pack and travel well.

Quick Cleanup Tip

Lining the pan with parchment paper is the easiest way to keep cleanup simple and remove the brownies cleanly. If any batter drips onto the pan, wipe it off before baking to avoid baked-on messes.

Storage and Freezing Tips

How you freeze brownies depends on how you plan to use them. For the best texture, freeze the pan of brownies uncut. If you want them ready for lunches or quick treats, slice the brownies into individual servings, wrap each piece neatly in parchment paper, and place them in an airtight container.

Brownies can be frozen for up to 3 months. Thaw at room temperature before serving.

Variations and Substitutions

Melted chocolate matters: This recipe uses melted chocolate for a rich, fudgy texture. Using cocoa powder instead will change the texture and flavor.

Nut-free option: Leave out the walnuts if you prefer nut-free brownies.

Cookie topping choices: Any crisp chocolate cookie works well, like chocolate sandwich cookies or chocolate wafer cookies.

Cream cheese icing variation: For a softer, slightly tangy topping, replace part of the butter in the icing with softened cream cheese.

Love fudgy brownies? Save this chocolate fudge brownie recipe for later. These brownies are rich, chewy, and topped with a crunchy cookie layer, making them perfect for make-ahead desserts or lunchbox treats. Pin it now so you can find it when you need it.

More Bars and Squares