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Fudge-Topped Brownies Recipe
Fudge-Topped Brownies Recipe photo by Taste of Home

Fudge-Topped Brownies Recipe

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If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gatherings...or just when you want to treat yourself to the ultimate chocolate dessert. -Judy Olson, Whitecourt, Alberta
TOTAL TIME: Prep: 25 min. Bake: 25 min. + freezing
MAKES:120 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + freezing
MAKES: 120 servings


  • 1 cup butter
  • 4 ounces unsweetened chocolate, chopped
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup butter, cubed
  • 1 package (12 ounces) semisweet chocolate chips
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 2 teaspoons vanilla extract
  • 2 cups chopped walnuts

Nutritional Facts

1 serving (1 piece) equals 128 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 46 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.


  1. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Remove from the heat; blend in sugar and vanilla. Add eggs; mix well. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until top springs back when lightly touched. Cool on a wire rack while preparing topping.
  2. Combine the sugar, milk and butter in a large heavy saucepan; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring constantly. Remove from the heat. Stir in the chocolate chips, marshmallow creme and vanilla until smooth. Add walnuts. Spread over warm brownies. Freeze for 3 hours or until firm. Cut into 1-in. squares. Store in the refrigerator. Yield: about 10 dozen.
Originally published as Fudge-Topped Brownies in Taste of Home October/November 1998, p27

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Reviewed Jul. 19, 2015

"Very good and very sweet. Next time I will half the fudge topping recipe as I felt it was too much."

Reviewed Mar. 7, 2015

"Made these years ago! They are whole family LOVED them."

Reviewed Nov. 15, 2014

"Great recipe! Makes really great fudge and brownies. Next time I'll make them separate and serve two desserts. Best recipe I've found for both!"

Reviewed May. 22, 2013

"The amazing thing about these brownies was that they really do turn out as attractive as the picture of them! Yes, they are somewhat rich, but they are a wonderful treat to enjoy slowly- more of something you'd nibble on, rather than taking big bites of. One thing I found out the first time I made them, is that it is best to cool the brownies completely before topping with the fudge. The first time, I poured the fudge on the warm brownies and it squashed the brownies significantly (after all, fudge is rather heavy). It's better to make the fudge a few hours later, when the brownies aren't soft from being in the oven, and pour it on then. They're great for a bake sale because a pan goes a long way- you can cut them small and people still get a wonderful treat."

Reviewed Nov. 8, 2011

"Mmmmmmm :P` yummo!!"

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