Fudge Iced Brownies. Y’all. That’s brownies with fudge on top. Seriously. Go ahead and wipe that drool off your face. If you’re a chocolate lover (and even if you’re not) you’ve got to make these. And they’re surprisingly easy. I’ve made them twice in the last week. But I won’t tell you how many I’ve eaten.
I’m going to let you decide how you want to go about the brownie part here. I’m just going to be honest. I used a brownie mix. You’ll need to use a family size (13×9) box size or do like I do and use two regular boxes. I like thick fudgy brownies so I find that I like doing 2 regular boxes over the 1 family size box. You’ll just need to end up with a 13×9 pan of brownies for the icing to go on. And let’s be real here… the fudge icing is the important part. You can also double the brownie part of my recipe for Scratch Brownies if you’re feeling ambitious and want to make it all from scratch. Just a tip when making these: If you’re using a box, it’s really easy to overcook when making a 9×13. I’ve found that doing the toothpick test about 1 inch from the edge of the pan yields thick fudgy brownies.
There’s only one trick here and that’s cooking the fudge. Cooking it too long will make it too thick, cooking it not long enough will make it too soft and it won’t set. I’ve found that cooking it for about 30 to 45 seconds once it gets to full rolling boil like the one pictured above is just about right. Just make sure it’s a good rolling boil – not just boiling around the edges. But just so you know – if it ends up too soft or too hard, it’ll still be delicious. 🙂 The fudge should firm up when allowed to cool completely and allow you to stack them easily. If it doesn’t set for any reason, a few hours in the fridge will help.
Now go make some. Now. Or at least head to the grocery store to get what you need to make them. Or at least make a list of the things you need from the grocery store to make them. 🙂
Fudge Iced Brownies
- 1 13 x9 pan of warm prepared brownies
- 1/2 cup milk
- 1/2 cup butter
- 2 1/4 cups sugar
- pinch of salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- As your brownies are finishing up their time in the oven (you want the brownies to be warm when the icing is poured over them to prevent the icing from separating from them), combine the milk, butter, sugar, and salt in a medium saucepan over medium heat. Bring to a rolling boil (stirring occasionally) and cook for 30 to 45 seconds, then remove from the heat. Stir in the chocolate chips and vanilla and stir until the chocolate chips have melted. Cool for about 5 minutes before pouring over warm brownies. Allow to cool completely and set before slicing.