Fudge Frosted Brownies Recipe
What's a cookie plate without brownies? These are fudgy and creamy, and less expensive because they use cocoa powder instead of baking chocolate.
COST PER SERVING ► 25¢
YIELDS ► 36 bars
- ½ cup butter
- ½ cup margarine
- 1 cup brown sugar
- ⅔ cup cocoa
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- 1 (14-ounce) can sweetened condensed milk
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
Preheat oven to 325°F. Spray a 9″ × 13″ baking pan with nonstick cooking spray and set aside.
In large microwave-safe bowl, combine butter and margarine with brown sugar and cocoa; microwave on high for 1 minute.
Remove from oven and stir; return and microwave on high for 1–2 minutes longer until butter is melted.
Add sugar and beat well. Then add eggs and vanilla and beat until blended.
Fold in flour, salt, and baking powder until mixed; add walnuts.
Pour into prepared pan and bake for 25–35 minutes or until brownies are just set. Cool for 30 minutes.
In small microwave-safe bowl, combine condensed milk with both kinds of chocolate chips. Microwave on medium power for 2 minutes, then remove and stir.
Return to microwave and cook for 30-second intervals on high until chips are melted.
Stir until smooth, then pour over warm brownies. Cool completely and cut into bars.
There are many varieties of cocoa powder, from the gourmet to the generic. For baking, the cheapest will work just fine. Dutch cocoa powder has been neutralized to a pH of about 7, which makes a milder flavor, but it is more expensive. Most recipes are based on regular cocoa powder.