Subscribe to Cookie Madness by Email

Fudge Topped Brownies

by on August 11, 2012 · 8 comments

These brownies were created in an effort to use up half a box of brownie mix and a partially filled can of condensed milk. And hooray! Because my attempt to get rid of stuff resulted in a really good tasting brownie which I would definitely make again. Next time I’ll go with a scratch base, but for jazzing up boxed brownies, this recipe was perfect.

fudge topped brownies

Basically, it’s fool-proof fudge poured on top of a batch of brownies, but in this case I finally nailed the right proportions of chocolate to condensed milk to butter. In the past I’ve made the fudge topping to sweet or too chewy. This one was just right — somewhere between a piece of fudge and icing.

I made a half batch using an 8 inch square pan.  This version is a full batch and calls for a 9×13 inch pan.

Fudge Topped Brownies
 
Prep time
Cook time
Total time
 
Brownies with Oreo chunks topped with fudge
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1 box of your favorite brownie mix (for a 9x13 inch pan)plus ingredients needed (oil, water, egg)
  • 8 chocolate sandwich cookies (Oreos)
  • 3 tablespoons butter, room temperature
  • 1 cup condensed milk, not the whole can
  • 2 cups dark, extra dark or bittersweet chocolate chips
  • ¼ teaspoon vanilla extract
  • Toasted chopped pecans for garnish (optional)
Instructions
  1. Prepare the brownie batter as directed on the package, but add 8 to 10 broken chocolate sandwich cookies to the batter. Spread in a nonstick foil lined 9x13 inch pan. Bake for about 28 minutes or whatever the box of your preferred brand of brownie mix says.
  2. As soon as the brownies are done, combine room temperature butter, 1 cup of condensed milk, and chocolate chips in a saucepan. Turn heat to medium or medium low (low and slow is the way to go – don’t overheat the mixture) and stir until chocolate is melted and smooth. Stir in the vanilla. Pour over the brownies. If desired, sprinkle toasted pecans over the top. Let cool and set.
  3. Lift from the pan and cut into 24 or 32 brownies
Notes
Instead of boxed brownie mix, use your favorite scratch recipe.

Related posts:

Published on August 11, 2012

{ 8 comments… read them below or add one }

Rebecca August 11, 2012 at 1:16 pm

Oh boy, those look good! I’m not sure my waistline can take it though…

CindyD August 11, 2012 at 2:38 pm

Will try these when it’s cool enough to bake. One question – do you think humidity (or lack of) affects the fudge?

Carol August 11, 2012 at 3:20 pm

You are killing me with all of these good recipes! LOL! I have got to try this with my favorite homemade brownies, sans the oreos. I like oreos, but I don’t want to add them to the texture which the smooth creaminess off the fudge and the chewiness of the brownie.

Anna August 11, 2012 at 5:00 pm

Carol, the Oreos are completely optional! I like the extra texture, but these would be great without them.

Cindy, humidity is a concern when you are making fudge from scratch (with sugar, cocoa powder, etc.). With this condensed milk, butter & chocolate version, you don’t have to worry.

Cookie Sleuth August 11, 2012 at 11:28 pm

These look fantastic!

Caralyn @ glutenfreehappytummy August 11, 2012 at 11:39 pm

oh my gosh those look incredible! i love the fact that there are oreos in them!

Sue August 12, 2012 at 10:09 am

The brownies look decadently wonderful!

Katrina August 21, 2012 at 9:06 pm

Ooh, this sounds good. (I know, I’m so behind.) Have to make a treat for something Friday night, these might do the trick. I like that they are brownies, but have something different.

Did I ever tell you I made the chocolate sauerkraut cake? I accidentally only put 2 eggs and the recipes called for 3, but it was great, moist cake and you couldn’t taste the sauerkraut. The frosting was THE best. I’ll make that chocolate frosting for other things from now on, too. ;)

Leave a Comment


Rate This Recipe:  

Previous post:

Next post: