Mile High Fudgetopped Brownies
Indulge in ultimate decadence with these Mile High Fudgetopped Brownies—a rich and gooey dessert experience that’s every chocolate lover’s dream! Featuring a dense, fudgy brownie base made with melted semi-sweet chocolate and a perfect blend of sugars, this recipe is taken to new heights with a luscious layer of dark chocolate fudge topping. Made silky with heavy cream and sweetened just right with powdered sugar, the glossy fudge layer sets to perfection for a picture-perfect finish. With only 20 minutes of prep time and simple pantry staples like cocoa powder, butter, and vanilla, this easy homemade brownie recipe beautifully balances deep chocolate flavor with luxurious texture. Serve these indulgent treats slightly chilled for a refreshing contrast or enjoy them at room temperature for melt-in-your-mouth indulgence. Perfect for holidays, parties, or a weeknight sweet tooth fix, these brownies are as visually stunning as they are irresistible.
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Ingredients
- 1 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 1.25 cups granulated sugar
- 0.5 cup brown sugar (packed)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup heavy cream
- 1 cup dark chocolate chunks or chips
- 0.5 cup powdered sugar
Directions
Step 1
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and grease lightly.
Step 2
In a medium saucepan, melt the butter over low heat. Once melted, add the semi-sweet chocolate chips and stir until smooth. Remove from heat and allow to cool slightly.
Step 3
In a large mixing bowl, combine the granulated sugar, brown sugar, and the melted butter-chocolate mixture. Mix until well combined.
Step 4
Add the eggs, one at a time, to the chocolate mixture, whisking well after each addition. Stir in the vanilla extract.
Step 5
Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
Step 6
Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
Step 7
For the fudge topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from the heat and pour over the dark chocolate chunks. Let sit for 5 minutes, then stir until the chocolate is fully melted and the mixture is smooth.
Step 8
Whisk the powdered sugar into the fudge topping until smooth, then pour it over the cooled brownies, spreading it evenly with a spatula.
Step 9
Refrigerate the brownies for at least 1 hour to let the fudge set completely. Once set, remove the brownies from the pan using the parchment paper overhang and slice into 12 squares.
Step 10
Serve at room temperature or slightly chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1497.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6138.3 |
| Total Fat 308.5g | 0% |
| Saturated Fat 179.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 926mg | 0% |
| Sodium 1117.2mg | 0% |
| Total Carbohydrate 857.8g | 0% |
| Dietary Fiber 57.7g | 0% |
| Total Sugars 658.2g | |
| Protein 76.2g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 456.0mg | 0% |
| Iron 41.1mg | 0% |
| Potassium 2241.3mg | 0% |
Source of Calories