I love to bake, as some of you already know, but I’m going to let you in on a secret of mine. I never make brownies from scratch! I have tried many brownie recipes, but they usually turn out more like chocolate cake (which I love but not when I’m looking for a dense chewy brownie 😉 )
I have received many compliments on my brownies but there’s a reason people don’t seem to recognize them as a box mix. Want to know my secret? I use my homemade fudge icing on them and it completely transforms box brownies from “meh” to “OMG where did you get that recipe?!” kind of brownies.
Watch me making the fudge icing here.
Trust me, you’ll be cutting off a small piece, then another, and you’ll be telling yourself “I’ll just have one more tiny piece.” and then “well maybe just one more.” Before you know it, the pan is gone and you’re in denial because there’s no way you could’ve eaten that many brownies! Maybe the kids were sneaking them too 😉
So if you don’t want to eat a pan of brownies yourself, my advice is to make these and give some away. Bring them to work – if your staffroom is anything like mine, they won’t last 5 minutes! And your coworkers will love you for it!
The nice thing about this recipe is that it’s so easy! And who doesn’t love easy?! My kids love to help me when I bake, and these are so simple that they could do everything themselves. I pre-measured and they did the rest!
And of course the main reason to help Mommy bake is because they get to taste the batter!
To make my “to-die-for brownies”, make the brownies according to the directions on the box. Add 3/4 c of chocolate chips to the batter. Bake in a square pan (I usually don’t do the 9×13 because the brownies are too thin and then not as gooey). Don’t over bake! The secret to keeping brownies fudge-y and delicious is to make sure they’re not over done!
Cool brownies completely and then add the fudge icing:
Fudge Icing Recipe
1/2 c butter melted
2/3 c cocoa
3 c icing sugar
1/3 c milk (almond milk can be substituted)
1 tsp vanilla
Melt butter in a glass bowl. Using a whisk, add cocoa and mix until smooth. Add about a cup of icing sugar followed by about half of the milk. Continue alternating between icing sugar and milk. Stir in vanilla and whisk until smooth. If it’s too thin, you can add a little more icing sugar (start with 1/4 c and add until it’s the consistency you want – if you are piping it on cupcakes or icing a cake you will want it a bit thicker). Spread on top of the cooled brownies. Cut and enjoy!
So give them a try! I’d love to hear your thoughts, so comment below!