Fudge Topped 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! The result of my attempt to "get rid of stuff" is a really good tasting brownie which I will definitely make again. Next time I'll go with a scratch base, but even the brownie mix base is good.
Fudge For Topping Brownies
Basically, this is the old foolproof fudge recipe 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.
Condensed Milk
For this recipe, you'll only need 1 cup of condensed milk. Condensed milk is dense and heavier than water, so 1 cup weighs 11 oz, not 8 oz. To measure 1 cup of condensed milk, weigh out 11 oz or 308 grams. If you want to eyeball it, use ⅔ of the can. Using the full can would give you too thick of a topping, but you could make the topping thinner by using ½ can, which is a less awkward amount and leaves you with another ½ can to use in something else like 5-Minute Magic Cookies. If using ½ can of condensed milk (200 grams), use 2 tablespoons of butter (42 grams) and 1 ⅓ cups (230 grams) of chocolate chips.
Recipe
Fudge Topped Brownies
Ingredients
- 1 box brownie mix for 9x13 inch pan, plus ingredients listed on box (oil, egg, maybe water)
- 8 count chocolate sandwich cookies. optional
- 3 tablespoons butter, room temperature (42 grams)
- 1 cup condensed milk (⅔ of the can) (308 grams)
- 2 cups dark chocolate chips (340 grams)
- ¼ teaspoon vanilla extract
- ¼ cup Toasted chopped pecans for garnish optional
Instructions
- 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.
- As soon as the brownies are done, combine room temperature butter, 1 cup of condensed milk in a saucepan and heat until butter is melted and milk is warm. Add chocolate chips and turn heat to medium low or low. 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.
- Lift from the pan and cut into 24 or 32 brownies
Katrina says
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. 😉
Sue says
The brownies look decadently wonderful!
Caralyn @ glutenfreehappytummy says
oh my gosh those look incredible! i love the fact that there are oreos in them!
Cookie Sleuth says
These look fantastic!
Anna says
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.
Carol says
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.
CindyD says
Will try these when it's cool enough to bake. One question - do you think humidity (or lack of) affects the fudge?
Rebecca says
Oh boy, those look good! I'm not sure my waistline can take it though...