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. 🙂
Recipe Card
Fudge Iced Brownies
Ingredients
- 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
Instructions
- 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.
I made these and I had the same issue where it came out grainy. I had used superfine sugar, hoping that would help. I guess the difference between cooked just right and overcooked is pretty close. I timed it for 30 seconds. 🙁
I noticed that the frosting crusts up really quickly. I tried to swirl the top after I had ladled it on and it just looked horrible because all the tiny pieces of the crust break up and make it look bumpy. Oh well.
I tastes good! Hopefully with the brownie the graininess won’t be so obvious.
Hey Rachel! Stirring the fudge too much can cause the formation of large sugar crystals making it grainy. I’d recommend stop stirring once the mixture comes to a boil.
Can you please share what tool or technique you used to obtain the decorative markings on this scrumptious-looking frosting?
And, will this work in cooled brownies?
Thanks so much.
I just used a offset spatula – like you’d use to decorate a cake. Nothing fancy or unusual. And yes, it should work on cooled brownies.
Thank you. I’ll give it a try. I’m also at altitude (5280′). I usually cook candy to about 10 degrees lower. Do you by any chance have a temp you’re aiming for?
Thanks again,
Anita
It should be about soft ball stage or about 232°F.
Thanks again. Anita
TRY to make your frosting as you instructed. But came out grainy. What do you think I did wrong?
Sounds like it might have been a touch over-cooked as the sugar started to crystallize.
Tried this recipe and it didn’t set. Looking at a basic fudge recipe, perhaps the butter should have been added after the chocolate was incorporated. Also, Fudge recipes call for boiling the chocolate/milk/sugar ingredients and then simmering until temp. reaches 238 degrees F. Tried re-boiling and simmering the ingredients but still the mass didn’t set.
Did you try refrigerating them? Just keep in mind this is a grudge frosting, not a traditional fudge.
Brownies are one of my all-time favorite desserts and adding the fudge takes them over the top. I can’t wait to give this recipe a try.
I couldn’t agree more! I sure hope you’ll enjoy them, Donna!
Out of the oven and iced. My, my what a beautiful chocolate loveliness! I had a little bite and it was beyond yummy!
Gosh!! I sure hope you enjoy them!!
These look sooo good! I like nuts in my brownies—guess I could sprinkle some on top.
Or use a mix that already has them in there, like walnut brownies. I think those would be great!
Yes! 🙂
Absolutely! Heck, you can add them in the batter, stir them into the fudge when you add the chocolate chips, and sprinkle some on top! 🙂
My 10 yr old son just eyed these on the computer screen-Needless to say, our to-do list this morning is a little longer with a trip to the grocery to get the brownie mix. He is home alone this week while Sister is at church camp and Dad gone for business all week. He has the whole pan to himself with the few he shares with his Mom. Thanks- his week just got better!!!
How fun! Love hearing about families getting in the kitchen together! I sure hope he’ll enjoy them!!
O my gosh I haven’t had breakfast yet so I want these now. lol I can’t wait to make them. Thanks for sharing.
I hope you’ll love them like we do!
Yes oh yes – PLEASE! Love warm brownies and this icing would make them over the top. Thanks so much for sharing.
I sure hope you’ll enjoy them! They’re so good!