Fudge-Topped Brownies

Fudge-Topped Brownies

The only thing better than chocolate brownies is fudge-topped chocolate brownies. A classic, chewy brownie base gains a more decadent appeal with rich fudge on top. Try this easy recipe and deliver an unforgettable dessert.

SKILL LEVEL
beginner
PREP
12 min
BAKE
40 min

Ingredients

  Amount Per Serving % DV *
Calories320
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium115 mg5% DV
Total Carbohydrates39 g13% DV
Dietary Fiber2.0 g8% DV
Sugars32 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron10% DV
  Amount Per Serving % DV *
Calories320
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium115 mg5% DV
Total Carbohydrates39 g13% DV
Dietary Fiber2.0 g8% DV
Sugars32 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron10% DV
1 cupbutter or margarine (2 sticks) , melted
2 cupssugar
1 cupall-purpose flour
2/3 cupHERSHEY'S Cocoa
1/2 teaspoonbaking powder
2 eggs
1/2 cupmilk
3 teaspoonsvanilla extract , divided
1 cupnuts chopped
2 cupsHERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.)
1 cansweetened condensed milk (not evaporated milk) (14 oz.)

Directions

  • 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  • 2. Stir together butter, sugar, flour, cocoa, baking powder, eggs, milk and 1-1/2 teaspoons vanilla in large bowl; beat well. Stir in nuts. Spread batter in prepared pan.
  • 3. Bake 40 minutes or until brownies begin to pull away from sides of pan. Just before brownies are done, in heavy saucepan, melt chocolate chips with sweetened condensed milk and remaining 1-1/2 teaspoons vanilla. Immediately spread over hot brownies. Cool in pan on wire rack. Refrigerate. Cut into bars. Makes about 24 brownies.
Ingredients sitting on a table

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