Ingredients
1 box brownie mix (ready-made)
2 large eggs
1/4 cup (60 g) unsalted butter
2 cups (280 g) semi-sweet chocolate chips
1 cup (240 ml) evaporated milk
1/2 cup (100 g) white granulated sugar
Instructions
Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking dish with non-stick spray or parchment paper.
Mix brownie batter per package instructions with melted and cooled butter until smooth.
Spread batter evenly into the dish. Bake for 20-25 minutes until set but moist.
Let cool completely at room temperature (30 minutes minimum). Set aside.
In a saucepan, melt butter over medium heat. Add sugar and stir until dissolved.
Whisk in evaporated milk and bring to a simmer. Cook until slightly thickened.
Stir in chocolate chips until melted and smooth. Cool slightly.
Pour fudge layer over cooled brownie base. Freeze for 5 minutes to firm.
Top with remaining chocolate chips and freeze until firm, 30-45 minutes.
Chill in refrigerator for 1 hour before slicing.
Notes
Use homemade brownie batter for customization. Substitute 1 can (12 fl oz) full-fat coconut milk for a dairy-free version.
Use vegetarian flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) if needed.
Store covered in refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: No-Bake Dessert Recipes
- Method: Baking and Freezing
- Cuisine: American Dessert
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (~100 g)
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg