Fudge Topped Brownies

Not sure what happened but I set this up to post on Sunday at 9 am and it didn’t. One of my loyal fans LOL just asked what the bleep happened. So I am throwing it out there now.

I can’t tell you the last time I made a pan of brownies; ya it’s been that long. I do miss a good brownie but I fear making an entire sheet pan of them and have them hanging around the house with me. Especially these fudge top brownies. They are sublime and I think might be in my future. 


I posted this recipe several years ago and when I looked at the pictures I actually got sad. The dish you see here broke a few years ago and I miss it. I wish I could find something close to replace it. I used it all the time and what I have now just doesn’t measure up.  I also have a gripe to share. See the Pyrex measuring cup; not sure what they did but the red measurement lines do not stand up to the dishwasher, they used to no problem I had my 8 cup for at least 20+ years and the only reason I replaced them was they were all scratched up but my new ones (barely 5 years old) are just useless. My older ones were work horses now I have to find a new product. 


Look at how one recipe brought up so many thoughts and emotions. That’s what food does to everyone. It can bring back good memories, bad memories. I can remember the first time I had these at my friend JC’s house and immediately asked for the recipe. It was the best non boxed mixed brownie I had ever had. Which trust me I have tried ALOT of brownies in my lifetime.


My son is the only one in the fam that doesn’t like nuts. He doesn’t live at home anymore but I would still make them this way; half nuts and half without. Just because he doesn’t live here he is here pretty much at least once a day. 




Fudge topped Brownie

a chocolaty moist fudgy brownie


  • 9x13 baking pan


  • 2 sticks butter melted
  • 2 cups sugar
  • 1 cup all purpose flour
  • cup cocoa powder
  • ½ teaspoon baking powder
  • 2 eggs
  • ½ cup milk
  • 3 teaspoon vanilla extract divided
  • 2 cups semi-sweet chocolate chips
  • 1 can sweetened condensed milk


  • pre-heat oven to 350°F - bake for 40 minutes
  • in a large bowl or you stand mixers bowl. Add the first 7 ingredients. Add 1½ teaspoon vanilla. Beat well, if using nuts add them now or you can do a half and half batch like I did here.
  • In a greased 9x13 pan add the batter. bake for 40 minutes in a pre-heated 350°F oven.
  • In a pan or bowl; heat or microwave the chips and condensed milk along with the other 1½ teaspoon vanilla extract. Just until melted and then poor over the hot brownies as soon as you take them out of the oven.
  • Let them cool completely before cutting. Enjoy with some vanilla ice cream or a big glass of milk.



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