Fudge-Topped Brownies Recipe

Fudge-Topped Brownies Recipe

about 36 brownies


1 cupbutter or margarine, melted (250 mL)
2 cupsgranulated sugar (500 mL)
1 cupall-purpose flour (250 mL)
2/3 cupHERSHEY'S Cocoa (150 mL)
1/2 tspbaking powder (2 mL)
2 eggs (2)
1/2 cupmilk (125 mL)
3 tspvanilla, divided (15 mL)
1 cupchopped nuts (250 mL)
2 cupsCHIPITS Semi-Sweet Chocolate Chips (350 g)
1 cansweetened condensed milk (not evaporated milk) (300 mL)


    1. Heat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.

    2. In large bowl, mix together melted butter, sugar, flour, cocoa, baking powder, eggs, milk and 1-1/2 tsp (7 mL) of the vanilla; beat well. Stir in nuts. Spread batter into prepared pan.

    3. Bake 40 minutes or until brownies begin to pull away from sides of pan.

    4. Just before brownies are done, in heavy saucepan, melt semi-sweet chocolate chips, sweetened condensed milk and remaining 1-1/2 tsp (7 mL) vanilla.

    5. Immediately spread over hot brownies. Let cool in pan on wire rack. Refrigerate. Cut into bars.

    Makes about 36 brownies.
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