Wednesday, June 1, 2011

Fudge-Frosted Brownies

A box of brownies is hard to beat. 

Boxed brownie mixes are everything a brownie should be: rich, chocolately, fudgy and wonderful.

I'm just trying to justify not making brownies from scratch.

But this fudge frosting is plenty of justification for making a box of brownies and covering them with homemade fudge sauce.

Let's do it.

This is my favorite brownie mix:

I trust Betty.  Betty knows her baking mixes.  So I'm a loyal Betty buyer.  Plus I had a coupon.

Bake the brownies according to package directions.  Today, you'll want to use a 7x11 pan.  The fudge icing is a little thick in an 8x8 pan and a little thin in a 9x13.  But, thick, thin, or just right, please, please don't overcook your brownies.  I generally find that the recommended cooking time is entirely too long.  Set your timer a full 15 minutes before the box says and check them.  You want them to be just set when you jiggle them.  They should be just set in the middle so that they are still fudgy when they cool.  Let the brownies cool to room temperature.  Resist the urge to cut a square out of the middle of the pan. 

What's that?  I'm projecting?  Am I really the only person that wants to do that to a hot pan of brownies?  The middle is my favorite and if I don't get it first, it might not be there later!

Okay, now for the reason we made the brownies: the fudge frosting.

You'll need sweetened condensed milk.  Not evaporated.  You know, Eagle Brand, the stuff you want to drink with a straw.  What's that?  I'm projecting again?

Pour it into a small saucepan over medium heat.  Add 1 1/4 cups of milk chocolate chips.  Add 2 tablespoons of butter.  Stir it until it all melts together.
If all you have is semi-sweet chocolate chips, don't lose heart.  You can still make the fudge frosting.  Just add two tablespoons of light corn syrup with the semi-sweet chips. 

Pour the fudgy goodness over the brownies.  It's fine to pour the frosting over the brownies while the brownies and the frosting are still warm.  Just don't neglect the corners. 

Speaking of neglect, I neglected to take a picture of the melting-the-frosting process.  Oh well.  It's easy - just don't walk away from the pan because the chocolate will scorch faster than you can say the chocolate will scorch.

Now, that the brownies are frosted, we have to let them cool completely.  You can either refrigerate them if you're in a hurry and need them to cool down fast or you can just let them sit on the counter.  If we cut them while they're hot, the frosting would run everywhere and make a big mess.  So we need to let them cool completely before cutting and serving.

See how fudgy the brownie is?  And how gooey and fudgy and milk-chocolately the frosting is?

Do you want to see that again?  Here it is a little closer:


Next time you make a pan of brownies, dress them up with some homemade fudge frosting.  I think that Sandra Lee would be proud of my semi-homemade efforts.

Fudge-Frosted Brownies

1 18.6 oz. box of Betty Crocker Original Supreme Brownie Mix, made according to package directions and baked until just set in a 11x7 pan (25 minutes worked for me)
1 14-oz can sweetened condensed milk
1 1/4 cups milk chocolate chips
2 T butter

While the brownies are baking, pour the sweetened condensed milk into a small saucepan and add the milk chocolate chips and butter.  Over medium heat, stir the icing constantly until it all melts together and becomes smooth.  Pour evenly over the pan of brownies.  Cool completely before serving.


Anonymous said...

You are killing my diet but these look delicious!!! I am still dying to try the buttercake from a few days ago!! Lets get together soon and talk recipes!


Elizabeth said...

Ha ha Amber - your comment made me laugh! Let's get together next week! My girls will love to play and we can talk about FOOD! :)