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:
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?
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: