Frosted Fudge Brownies

These are old-school church-cookbook brownies, the kind made with bricks of unsweetened chocolate instead of cocoa powder so the chocolate flavor punches harder. The double dose, four ounces in the batter and another four in the frosting, is what earns the “fudge” name.

Melt the chocolate and butter slowly over low heat or use a double boiler. Walk away for thirty seconds on direct heat and the chocolate seizes into a grainy mess that no amount of stirring will fix.

Beat the eggs and sugar until they look frothy and pale before pouring in the warm chocolate. That aeration is the only lift this batter gets, no leavening involved. Skip it and the brownies turn into hockey pucks.

The frosting is essentially a quick stovetop fudge. Bringing it to a full boil while stirring constantly cooks out the raw egg and tightens the texture so it sets to a sliceable, glossy slab on top of the brownies. Cool completely before frosting, even if the brownies look ready. A warm base melts the frosting into a runny puddle.

Pro Tips

• Toast the walnuts at 350°F (175°C) for 6 to 8 minutes before folding them in. Raw walnuts taste tannic, toasted ones taste buttery.
• Line the pan with parchment overhang. Once frosted and set, you can lift the whole slab out and slice clean squares with a hot knife.
• Don’t overbake. The center should look set but slightly underdone when you pull it. Carryover heat finishes the job and the brownies stay fudgy instead of cakey.
• Frosted brownies keep 4 days at room temperature, covered. Don’t refrigerate or the frosting hardens.

Variations

• Skip the walnuts and stir in 1 cup chocolate chunks for a triple-chocolate version.
• Sprinkle flaky sea salt over the frosting before it sets.
• Swap walnuts for pecans or hazelnuts.