Best Fudge Topped Brownies Recipes

FUDGE-TOPPED BROWNIES

Steps:

• 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 13x9-in. baking pan. Bake at 350° until top springs back when lightly touched, 25-30 minutes. Cool on a wire rack while preparing topping., 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.

FUDGE-TOPPED BROWNIES

Steps:

• Preheat oven to 180C. Grease baking pan.
• Stir together butter, sugar, flour, cocoa, baking powder, eggs, milk and 1-1/2 tsp vanilla extract in large bowl; beat well. Stir in nuts. Spread batter in prepared pan.
• Bake for 40 min or until brownies begin to pull away from sides of the pan.
• Just before brownies are done, in a saucepan, melt choco-chips with sweetened condensed milk and remaining 1-1/2 tsp vanilla extract. Immediately spread over hot brownies. Cool it/refrigerate. Cut into bars.

REAL FUDGE TOPPED BROWNIES

Steps:

• Preheat oven to 350 F. Generously spray a 7 by 11 inch rectangular pan or 8 by 8 inch pan with nonstick cooking spray and place it on a parchment paper-lined baking sheet. For the Brownie Part, over low heat, in a heavy bottomed 1-quart saucepan, melt the butter and chocolate together, and stir to smooth. Add in cocoa. Remove from heat and spoon out into a medium bowl and let cool to room temperature. Add in the sugar, vanilla and then the eggs until smooth. Fold in the flour, salt, and then walnuts and stir to make a smooth batter. Pour or spoon into pan. Bake 30-40 minutes or until brownies seem just set. It is impossible to test these but if you do under do them the first time (time it for the next time: your oven, your taste, your brownie texture preference), just freeze them and serve them very chilled. As brownies bake, prepare the Real Fudge Topping. In a medium saucepan, heat the chocolate and butter together, over low heat, to melt the chocolate. Stir in condensed milk, once chocolate is melted and stir to make smooth. Remove from the heat, and beat slightly with a wooden spoon, adding in marshmallows and pinch of salt. Beat to make smooth and melt (if they do not all melt, that is fine) marshmallows. Spread on cooled brownies. Refrigerate 2-4 hours. (Keep in fridge when not serving). Cut into squares to serve or wrap in wax paper or plastic wrap and then colored tissues paper for gift giving. (I put these in heart tins dollar stores sell or in white Chinese take-out boxes you can get at art and craft stores.)

FUDGE TOPPED BROWNIES

Steps:

• Preheat oven to 350 degrees. Place butter and 4 oz. unsweetened chocolate in 4 cup microwave safe glass measuring cup. Microwave for 1 minute or until butter melts completely. Stir until chocolate is melted. In a separate bowl, mix eggs with sugar. Blend in butter mixture flour and vanilla. Add pecans if desired. Spread in greased 9 x 11 inch pan. Bake for 25 minutes, or until sides are slightly pulled away from edges and top is firm. Allow to cool completely on rack. Melt butter in medium heavy saucepan. Add remaining 4 oz. bittersweet chocolate and stir until melted. Add milk and let come to a boil. Simmer for 1 minute, than slowly stir in confectioner's sugar with a wire whisk. Remove from heat and pour on top of cooled brownies, tilting pan to cover completely. Let topping cool and cover and refrigerate 4 hours or overnight. Cut into squares to serve.

FUDGE-TOPPED BROWNIES

Steps:

• Method: 1. Heat oven to 350°F(180°C), Grease 13 x 9-inch (33 x 23 cm) baking pan (For deeper brownies use a 9 x 9-inch pan). 2. In large bowl, mix together melted butter, sugar, flour, cocoa, baking powder, eggs, milk and 1-1/2 tsps (7 mL) of the vanilla; beat well. Stir in nuts (if using). Spread batter in prepared pan. 3. Bake 40 minutes or until brownies begin to pull away from sides of pan. 4. Just before brownies are done, in a heavy saucepan, melt semi-sweet chocolate chips, sweetened condensed milk and remaining 1-1/2 tsps (7 mL) vanilla. 5. Immediately spread over hot brownies. Let cool in pan on wire rack. Refrigerate. Cut into bars. Makes about 36 Brownies.

FUDGE-TOPPED BROWNIES

Steps:

• In a saucepan over low heat, melt butter and chocolate. Remove from heat. Blend in sugar and vanilla. Beat in eggs. Combine flour, baking powder and salt; add to chocolate mixture. Stir in nuts. Pour into a greased 13x9 inch baking pan. Bake at 350 for 25-30 minutes.
• In heavy saucepan, combine sugar, milk and butter; bring to a boil over medium heat. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat. Stir in chips, cream and vanilla; beat until smooth. Add nuts. Spread over warm brownies. freeze until firm. Cut into 1 inch squares.