Fudge Brownie | Midwest Living

Fudge Brownie

Fudge Brownie

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  • Yield: 10 to 12 heart shapes or 15 bars
  • Prep 30 mins
  • Chill 12 hrs
  • Bake 35 mins

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Two kinds of chocolate are used to make these favorite dessert bars. Drizzle them with a sweet glaze or use them to make an ice cream sundae.


  • 1 cup butter
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 3 ounces semisweet chocolate, coarsely chopped
  • 4 eggs, lightly beaten
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped pecans or walnuts, toasted
  • Vanilla Glaze (recipe below)


  1. Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.
  2. In a heavy large saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar, and vanilla. Stir into warm chocolate mixture; cool to room temperature.
  3. In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Stir in pecans. Spread the batter in the prepared pan.
  4. Bake in a 350 degree F oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.) Cool in pan on a wire rack. Store, covered, in the refrigerator for 12 to 24 hours before serving.
  5. To serve, remove pan from refrigerator. Use foil to lift brownies out of pan. Cut brownies with 3-inch heart-shape cookie cutters. Drizzle with Vanilla Glaze. Chill until glaze is set. Makes 10 to 12 heart shapes or 15 bars.


  • Brownie Sundaes: Divide 1 quart tin roof sundae ice cream or vanilla ice cream into 6 chilled heart-shaped serving dishes or shallow bowls. Top each serving with a heart-shaped brownie (omit Vanilla Glaze). Drizzle brownie with warm chocolate-fudge ice cream topping. Top each with whipped cream, coarsely chopped nuts and a maraschino cherry. Makes 6 servings.

Vanilla Glaze


  • 2/3 cup powdered sugar
  • 1 teaspoon milk
  • 1/2 teaspoon vanilla


  1. In a small bowl, stir together powdered sugar, milk, and vanilla. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency. Makes about 1/2 cup.

Nutrition Facts

(Fudge Brownie)

Fat, total (g) 27, Thiamin (mg) 0, chol. (mg) 89, Riboflavin (mg) 0, sat. fat (g) 13, Niacin (mg) 1, Monounsaturated fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 2, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 211, Potassium (mg) 184, fiber (g) 3, sugar (g) 35, cal. (kcal) 417, vit. A (IU) 437, pro. (g) 5, carb. (g) 45, calcium (mg) 40, vit. C (mg) 0, iron (mg) 2

Comments (2)

crichton1 wrote:
These are SO good it’s a sin. While I’m not much of a Chocoholic, I WILL make these again. The only criticism I have is that the recipe said to make them in a 13 x 9 x 2 pan, cool after taking from oven, and then put in refrigerator for 12-24 hours. Since I didn’t have that amount of time, I left them in for about 7 hours and couldn’t get the cookie cutter through them. I just pounded it in to get the shape, did a whole row and then cut the row out and cut around the shapes to get my heart. These were just too thick so I cut them in half to give me about a 1 inch cookie. They were still cold so easy to cut. Then drizzled the white chocolate on them. Winner, winner, cookie dinner!
msaputo wrote:
The comment above is mine and was put in by Midwest Living since I couldn't get passed the security. Funny, huh? Anyway, I mentioned I drizzled the white chocolate on them. I had made the Cherry Shortbread cookies beforehand which were dipped in white chocolate. I didn't realized until this morning that I hadn't used the icing on the recipe. I used the left-over white chocolate from the other cookies and drizzled it on the brownies. It's 8 oz white chocolate to 2 tsps Crisco. I can't imagine the glaze given with the recipe being better than this white chocolate glaze. I'm going out now to buy the ingredients to make them again before the snow falls - AGAIN - and I'm going to make the same mistake.

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