Warning: the following recipe may be dangerous to anyone who doesn’t love chocolate. Proceed with extreme caution.
Think I’m being over-dramatic? Although I will admit to slightly exaggerating from time to time, this warning I’m extending to you is no joke. My Fudge Filled Brownies Cookies are the deepest, darkest, most chocolatey treats this side of the universe. That much chocolate crammed into one single cookie has enough power to blow your unsuspecting mind.
The texture of this cookie dangles in a parallel universe between that of a cookie and that of a brownie. It looks and feels like a cookie in your hand, but when you bite into it, your teeth sink through to a decadently rich and fudgy center that evokes feelings of pure brownie bliss.
If that’s not enough for you, there’s a river of pure fudge running through these cookies, creating the ultimate chocolate goo factor. And just because I can, I added milk chocolate chunks and semisweet chocolate chips.
Count it: that’s 1, 2, 3, 4 levels of chocolate in these babies!
A Few Tips Before You Get Cooking:
- You can omit either the chips or chunks if that’s too much for you.
- I highly recommend the Triple Chocolate Sauce from Wegmans that I used. It is so rich and delicious, like an upscale version of average hot fudge. It’s thicker too, like ganache.
- Which reminds me, you can make ganache for these instead of using jarred fudge.
- I know these sound really rich, but they’re actually not. One of my co-workers who tried one said she thought they’d be too rich, but were actually just right.
- Don’t over-bake! That’s the key to a fudgy cookie.
Fudge-Filled Brownie Cookies
Adapted from these Fudgy Chocolate Crinkles
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 (1 ounce) unsweetened chocolate squares , melted & cooled to room temperature
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 1 cup milk chocolate cunks
- 1 10-oz. jar fudge or chocolate sauce (Recommended: Wegmans Triple Chocolate Sauce)
Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended. Add eggs and vanilla; mix in on low speed until well-incorporated.
Combine flour, baking powder, and salt in a medium bowl. Add about 1/3 of dry mixture at a time to chocolate mixture, mixing on low-speed after each addition. *You don’t want to beat on too high a speed because overmixing produces less fudgy cookies. Mix in chips & chunks. Cover and let chill at least 2 hours.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Shape dough into tablespoon-sized balls and flatten. Place a dollop of fudge on top (about 1 tsp.) and roll the dough up around the fudge so it’s covered. You’re going to get your hands messy! It’s okay if a little fudge seeps out, just make sure it’s pretty much tucked under the dough.Place 6 cookies on each baking sheet. Bake for 10 to 12 minutes or until set. Cool on wire racks. Pop ’em in the microwave for a few seconds if you’d like to make them molten again.
Remember when I made delicious Pretzel-Topped Mac & Cheese using a 3/4-full bag of pretzels leftover from a previous recipe? Well folks, this is that recipe. I wanted to make a super simple fudge, and I was craving peanut butter. But you know me; plain old peanut butter fudge doesn’t cut it. So then, I thought of Monster Cookies and their delicious trio of PB, pretzels, and M&M’s. Immediately, I knew that was it: Peanut Butter Pretzel M&M Fudge.
It’s a mouthful to say, so save your breath and stuff your pie hole with this fudge instead. It’s creamy, rich decadence with a trifecta of flavors coming together. The peanut butter and pretzels preform a salty tango while the chocolatey M&M’s sings a sultry, sweet tune for them to dance to. Everything works together in the most delicious way. Plus, you’re getting textural teamwork too: creamy fudge + the crispness of the pretzels + the crunch of the M & M’s exterior. Who knew you could have such complexity in a 6-ingredient, 5-minute fudge recipe?
Yes, those numbers are correct. We’re talking the simplest fudge recipe ever. You don’t need a candy thermometer; in fact, you don’t even need a stove. All you need is a microwave. Sounds impossible? I promise it’s not. You can have creamy, luscious fudge from your microwave in just a few minutes, and no one but you will ever know! Everyone else will think you’re Willy-freakin-Wonka.
Go make some of this fudge and show Mr. Wonka how it’s done.
A Few Tips Before You Get Cooking:
- This would still be delicious in a standard chocolate fudge recipe.
- This fudge freezes great. Wrap in cling wrap then store in an air-tight container and freeze.
- Use dark chocolate M&M’s if you prefer.
- If you don’t push the M&M’s and pretzels down into the fudge good, they won’t adhere well. It’s not the end of the world, but they’ll be quite messy to eat.
- Don’t skip the parchment paper, or you will never get this fudge out of the pan!
Peanut Butter Pretzel M&M Fudge
Adapted from Alton Brown’s Peanut Butter Fudge
- 8 ounces unsalted butter, plus more for greasing pan
- 1 1/2 cups smooth peanut butter
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 1/4 cup M&M’s
- 16 crunchy pretzels twists
- Butter an 8×8-inch pan and line with parchment paper or wax paper.
- Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover. Microwave for 1 minute on high. Stir and microwave on high for 2 more minutes (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into prepared pan. Immediately top with M&M’s and pretzels, pressing them into the fudge. You may swirl it in too if you like.
- Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into pieces and store in an airtight container at room temperature for up to a week.
Sometimes, you need a little bit of joy in your life.
Last week, I needed some joy. It was one of those weeks when the world was against me. And when I have weeks/days/months like that, I realize something: food is the only constant in life. Pathetic as that sounds, I actually find it comforting to know that no matter how hard it gets or how many obstacles stand in my way, food will always be there to cheer me up once more. Even after a long, gruesome day when my butt has been handed to me on a silver platter, the thought of a good meal can keep me going through the rough spots.
I found out why Almond Joys are called Almond Joys this weekend. After I stumbled through that long week, I had one delicious Friday to look forward to, knowing full-well what I wanted to make. I stepped into my kitchen and whipped up this Almond Joy Fudge in the hopes that it would live up to the candy’s name. And you know what? It did.
With the magical trio of chocolate, coconut, and almonds, there really is no wonder they’re called Almond Joys. And when you take those complimentary components and turn them into decadent fudge, you get something even more joyous.
This fudge requires only a handful of ingredients to make, and I’m betting you’ve got the necessary goods waiting in your pantry as we speak. And the best part? No candy thermometer required! Honestly, it doesn’t get any easier than this when it comes to fudge-making, or tastier for that matter.
This is some seriously creamy and dreamy fudge. It melts right in your mouth; you barely need teeth for this sweet stuff! Plus, that luscious chocolate fudge is blanketed by a creamy coconut topping and crunchy toasted almonds. Talk about a beautiful blend of flavors and textures! It definitely evokes memories of your favorite Almond Joy candies, but this fudge is, dare I say, even better.
Join me in the kitchen and see just how easy and delicious this fudge is. Let’s almond rejoice!
A Few Tips Before You Get Cooking:
- Make sure you watch the video to catch the step-by-step how-to and hear all my best tips for fudge making!
You must stir constantly, especially once the fudge starts boiling, or it will burn.
- You don’t have to toast the nuts, but it makes them extra crunchy & intensifies their flavor.
- This fudge is much easier to get out of the pan if you line it with parchment paper.
- To make Mounds Fudge instead, leave off the almonds and use dark chocolate chips instead of semisweet.
- I’ve never seen a 12 oz. bag of chocolate chips like in the recipe. I bought 11.5 oz, which is close enough, and that worked just fine.
Almond Joy Fudge
Adapted from the Fluff jar; Coconut topping adapted from Joy the Baker
For the topping
- 1 7-oz. can sweetened condensed milk
- 1 cup powdered sugar
- 2 tsp. vanilla extract
- 3 cups shredded coconut
- 1/4 tsp. salt
- 16 almonds, toasted*
For the Fudge
- 2 1/4 cups granulated sugar
- 3/4 tsp. salt
- 1/2 stick butter (4 tbsp.)
- 1 5-oz. can evaporated milk
- 1 Jar (7.5 oz.) Marshmallow Fluff
- 3/4 tsp. vanilla extract
- 1 12-oz. package semi-sweet chocolate pieces
- Make the topping: In a large bowl, mix the condensed milk, powdered sugar, vanilla, coconut, and 1/4 tsp. salt until well-combined. Cover and refrigerate while you make the fudge.
- Butter a 9-inch square baking pan and line with parchment paper; set aside.
- In large saucepan combine the sugar, salt, butter, evaporated milk, and Fluff. Stir constantly over low heat until blended.
- Increase heat to medium and bring to a full-rolling boil while stirring constantly, being careful not to mistake escaping air bubbles for boiling. Make sure you’re scraping down the edges to prevent burning.
- Boil slowly, stirring constantly for 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted and mixture is completely smooth. Use a whisk if you need to break up the chocolate better.
- Turn into greased pan and let cool. Once the pan is cool enough to touch, refrigerate until completely set.
- Once fudge is set, pour the coconut mixture on top and gently spread out in an even layer. Top with toasted almonds and refrigerate until coconut is firm enough to cut. Slice fudge into squares and enjoy.
*To toast almonds, line a baking sheet with foil. Spread almonds out in an even layer and bake at 350 degrees F for 5-10 minutes or until aromatic. Let cool.
I never thought I could love a cookie as much as I love Oreos until the Golden Oreo came into my life. They look exactly like their chocolate cousins, only lighter in complexion. Golden Oreos have the same pleasant crunch that I’ve come to know and love in classic Oreos. However, unlike classic Oreos, Golden Oreos have a mellow vanilla flavor. It’s sweet, but not overly so, with a flavor that is just divine. My love for Golden and Classic Oreos is equal. Do not ask me to choose; I must have both.
Unfortunately, I find the Golden Oreo to be incredible under-utilized. Sure, you can find cookies and cream anything nowadays, but only with the original Oreo. Never does its golden sibling get any love. Well, I think that is a crying shame, and I found the need to remedy it. Therefore, I switched up my original Cookies and Cream Fudge recipe to yield a fruity twist made for the Golden Oreo: Raspberry Golden Oreo Fudge.
If ever there was a more classic combo than cookies and cream, I never heard of it. In fact, it’s hard to imagine the word “cookies” without its sidekick “and cream” attached to the end. What exactly is it about crunchy, chocolatey sandwich cookies paired with sweet vanilla cream that makes us all go nuts? We can’t get enough of the stuff! Just think of all the different vehicles there are for curbing cookies and cream cravings: Hershey’s Cookies and Cream Bars, cookies and cream ice cream, cookies and cream frosting, cookies and cream milkshakes, cookies and cream cheesecake…there’s no end to these black and white treats. I’ve found that pretty much everything cookies and cream flavored is heavenly. My latest piece of evidence is this Cookies and Cream Fudge.