Fudge Topped Brownies
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Crisco® Original No-Stick Cooking Spray
1 cup butter, melted
2 cups sugar
Pillsbury BEST® All Purpose Flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
2 large eggs
1/2 cup milk
3 teaspoons vanilla extract, divided
1 cup chopped nuts
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
HEAT oven 350°F. Line 13 x 9-inch pan with foil, extending foil over edges of pan. Coat foil with no-stick cooking spray.
BEAT butter, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 teaspoons vanilla in large bowl. Stir in nuts, if desired. Spread in prepared pan.
BAKE 40 minutes or until brownies begin to pull away from sides of pan. After 30 minutes, prepare topping.
MELT chocolate chips, sweetened condensed milk, salt and remaining 1 1/2 teaspoons vanilla in heavy saucepan over low heat. Spread over hot brownies immediately after done baking. Cool. Chill. Lift brownies from pan using edge of foil. Cut into bars.