Copycat Kneaders Double Fudge Brownies

Copycat Kneaders Double Fudge Brownies

I have been trying to make brownies from home that are as fudgy, chocolatey and delicious as Kneaders bakery does, and I finally figured out how to do it! You will never go back to boxed brownies after you make a batch of these.

Course Dessert
Cuisine American
Keyword brownies, chocolate, dessert, frosting
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12



  • 10 tablespoons unsalted butter melted
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla
  • ¾ cup cocoa powder sifted
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • ¾ cup sugar
  • ½ cup brown sugar packed
  • ½ cup flour
  • ¼ teaspoon salt
  • ½ cup chocolate chips optional

Chocolate Cream Cheese Frosting

  • cup butter room temperature
  • cup brick-style cream cheese room temperature
  • cup cocoa powder
  • 1 cup powdered sugar sifted
  • ¼ teaspoon salt
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 degrees. Line a 9x13 inch baking dish with parchment paper leaving an overhang on each side and spray lightly with non-stick cooking spray. Set aside.
  2. Stir together the melted butter and the corn syrup and allow the mixture to cool slightly. Stir in the vanilla & cocoa - and if there are clumps of cocoa whisk the mixture until it's smooth. Then add in the eggs, egg yolk & sugars and whisk until combined. Fold in the flour and salt. Stir in the chocolate chips, if using.
  3. Pour the batter into your prepared pan and bake for 15-20 minutes. Test by poking a toothpick into the center, and if it comes out clean the brownies are done. Remove from the oven and allow the brownies to cool completely before frosting.
  4. In a large bowl using a stand or hand held electric mixer, beat together the butter and cream cheese on medium speed for 1 minute, until light and fluffy. Turn the mixer down to low and add in the cocoa. Once combined, slowly add in the powdered sugar. If your frosting seems too thick - add 1 tablespoon of milk or cream. Finally, beat in the vanilla and salt.
  5. Lift the brownies from the pan using the overhang of parchment and peel back the edges. Frost the brownies using a thick layer and cut into squares.

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