Fudge Topped Brownies Recipes

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.

Steps:

• In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack. , For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

Steps:

• Preheat oven to 350°
• In large bowl, combine margarine, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 tsp of vanilla; beat well.
• Stir in walnuts.
• Spread in greased 13 x 9-inch baking pan.
• Bake 40 minutes or until brownies begin to pull away from sides of pan.
• Fudge: Melt chocolate chips with sweetened condensed milk and 1 1/2 tsp vanilla. Immediately spread over hot brownies.
• Cool and cut.

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in chocolate chips. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Decrease speed to low; slowly add 1/2 cup of the milk. Beat in dry pudding mix, scraping bowl as needed. Slowly with mixer running, add remaining 1 1/2 cups milk; beat until well blended. Beat in whipped topping. Spread on top of cooled brownie base. Drizzle chocolate syrup in random pattern over top of bar. Pull table knife through topping for ripple design.
• Refrigerate uncovered until set, about 4 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.