Today I went to World Market because I had a coupon for $10 a purchase of $30 or more. I was looking for three 9-inch round cake pans and found them (on sale for $3.50!). I also picked up a few mini loaf pans with the thought that I would make individual brownies. But I didn’t want to make just any brownie. I wanted something decadent. I decided on a fudge topped brownie, topped with fudge frosting. (I had evaporated milk, brownie mix, and powdered sugar in the cupboard that I wanted to unload before the move.)
Normally I make everything from scratch. I hate box cakes. You’ll never catch me making a box cake (unless someone asks for one — which my friend Amie did last January for her birthday). But sometimes I will condescend to make box brownies (when making brownie cheesecake, namely), and I decided to use box brownies for this recipe because I had recently purchased a box of my favorite mix (which was on mega sale).
One of the best box brownies I’ve ever had is Ghirardelli double chocolate brownies.
Here’s the recipe I used:
- 1 box Ghirardelli double chocolate brownie mix
- 1 egg
- 1/3 c. oil
- 1/3 c. water
- 4-1/2 cups sugar
- 1 can (12 ounces) evaporated milk
- 1/2 cup butter
- 2 packages (12 ounces) semi-sweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 2 teaspoons vanilla extract
- 1 stick butter or margarine
- 3 tablespoons cocoa
- 1/3 cup milk
- 1 16 oz. box powdered sugar
- 1 teaspoon vanilla
- For brownie base: mix brownie batter according to directions on package and divide amongst mini loaf pans. I filled 11 mini loaf pans, but you could probably fit the batter into 10. Bake for 15 minutes.
- For fudge filling: combine the sugar, milk and butter in a large heavy saucepan; bring to a boil over medium heat. Reduce heat to medium; simmer, uncovered, for 5 minutes, stirring constantly. Remove from the heat. Stir in the chocolate chips, marshmallow creme and vanilla until smooth. Spoon over warm brownies. Let stand for 3 hours or until firm.
- For fudge frosting: In a saucepan, combine butter, cocoa, and milk; bring to a boil. Add sugar and vanilla; beat in a mixer until well until smooth. (Note: If frosting becomes too stiff, add small amounts of milk until frosting becomes desired consistency.) Frost brownies.
I call these brownie bites “fingers” because the loaf makes them long and rectangular (in the spirit of Eclair Fingers, I suppose). This dessert is not for the faint of heart. I serious chocolate addict will love these. Anyone that finds desserts too rich should probably stay away!
Store these “fingers” in the fridge but let them sit out at room temperature for a while before serving. (In my opinion they taste better soft!)
(Note: you could easily make this recipe less putzy by using an 8×8″ square pan instead of mini loaf pans. Increase your baking time according to directions on the box or whatever recipe you’re using.)