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

Fudge-Topped Brownies Recipe

Read Reviews (5)
5 5
Publisher Photo
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

Ingredients

  • 1 cup butter
  • 4 ounces unsweetened chocolate, chopped
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • TOPPING:
  • 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.

Directions

  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

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.

Reviews for Fudge-Topped Brownies(5)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
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MY REVIEW
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.

MY REVIEW
Reviewed Nov. 8, 2011

Mmmmmmm :P` yummo!!

MY REVIEW
Reviewed Jan. 22, 2009

Definetly for chocolate lovers!

MY REVIEW
Reviewed Jan. 22, 2009

I think these were just a little to sweet. But the kids really enjoyed them.

MY REVIEW
Reviewed Mar. 22, 2008
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