fast and easy fudge-frosted chewy brownies


fudge-topped chewy brownies

machine embroidered aqua napkin – a lovely thrift fin

Years ago I decided to try a number of boxed brownie mixes on the market and find the very best tasting one.  Why?  Because I love brownies, and I don’t like cleaning up my kitchen, so brownie mix is a good choice for fewer dirty dishes.

It’s always nice to have a few tried and tested recipes as a go-to when you are asked to bring something for a potluck or other type of get-together.  This is one of my favorites and it always gets lots of requests for the recipe.  It’s super simple and easy to make.

The last few weeks I have had found some great linens at my local thrift shop.  This set of aqua machine embroidered napkins is one that I picked up for just $2.   Indeed, the pressed glass dessert plate is another of my thrift finds from several years ago.  A hope chest is a great place to learn how fun it is to spend next to nothing for some simple things that make life just a little more beautiful.

Here you have it, the first Church Ladies Recipe for your collection.

Fudge Frosted Chewy Brownies

1 box Western Family Chewy Brownie mix

2 large eggs

1/2 cup vegetable oil

1/4 cup water

1 cup semi-sweet chocolate chips (optional)

nonstick cooking spray

Fudge Frosting

1 1/4 cups semi-sweet chocolate chips

1 teaspoon vanilla

1/2 can sweetened condensed milk

Preheat oven to 325* F.

In a medium size mixing bowl beat 2 whole eggs, then add 1/2 cup vegetable oil and 1/4 cup water and beat until frothy.  Add one box Western Family Chewy Brownie mix and stir 40 strokes.  The batter will still be just a little lumpy, that’s perfect.

Lightly coat the bottom and corners of a 9×13 rectangular glass baking pan with nonstick cooking spray.  Gently spread the brownie batter evenly over the pan.  I like to add extra chocolate chips at this point, sprinkling about 1 cup of semi-sweet chocolate chips over the top of the batter.  Trust me, you don’t want to mix them in with the dry stuff, just sprinkle them on top and let them bake.  Bake the brownies 28 minutes.  They should just be starting to pull away from the edge of the pan.  Brownies continue to bake as they cool; don’t overbake them!

Mix 1 1/4 cups semi-sweet chocolate chips, 1 teaspoon vanilla, and 1/2 can sweetened condensed milk in a saucepan and stir over low heat until completely melted and well mixed.  Gently spread the fudge mixture evenly over the top of the still warm brownies.

Cover the baking dish with a lid or plastic wrap and allow to cool for several hours, until the fudge sets up.

Since this recipe takes only a half can of sweetened condensed milk, there remains a second half can of milk needing to be used.  This always means a second batch of brownies at my house.   These brownies are also excellent without the fudge frosting and just a healthy slathering of chocolate chips baked on top.  But I really, really, really love fudge, so lately I’ve been adding the fudge layer every time, much to the dismay of my thighs.

Perhaps I better go do a few miles on the treadmill as penance for posting about chocolate!

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