If you’re dying to know what makes these Fudge Brownies the best brownie ever then read on to learn the secret ingredient.
Try this Skillet Brownie Recipe next.
Did I get your attention with the “secret ingredient” title? Have you already clicked “jump to recipe” to see what it is…? It’s cool! I’d have done it too ????
If not, well allow me to blow your mind…
It’s a box of brownie mix! Gasp?!?
These aren’t your average Betty Crocker or Duncan Hines Brownies though and I’m going to tell you why, but also show how critical their little boxes are to this recipe.
First let’s discuss this creamy chocolate-ty icing going on that you see in this pic below, because it takes these brownies from heaven-like status to a whole new realm of utopia. It does exist my friends in the form of powdered sugar, milk, butter and cocoa powder. I think we can all agree there.
Before we go on let me just point out how obnoxious my brownie cutting is in the above pic and oh my how it annoys me! I cringe just looking at those lines…
So let’s discuss the fudge-like brownies because that is indeed why we’re here today. These little slices of heaven are extremely dense, which makes, in my opinion, the perfect brownie.
Here’s where these differ, the box suggests adding oil and eggs but we’re going to change that up a bit by adding Butter, Buttermilk, Vanilla and keeping the eggs. Mix it all together and bake. Done!
It’s that easy and for that very reason I brought these brownies to a church get-together this past Saturday and they were a huge success!
- 1 box Brownie Mix I used Duncan Hines
- 6 tablespoons Butter melted
- 1/4 cup Buttermilk
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 4 tablespoons Butter
- 1 tablespoon Cocoa Powder
- 3 tablespoons Milk
- 1½ cups Powdered Sugar
- Preheat the oven to 325 degrees. Line an 8×8 or 9×9 metal baking pan with foil and coat lightly with cooking spray.
- Whisk the brownie mix, butter, buttermilk, egg, and vanilla in a large bowl until well combined (the batter will be really thick).
- Spread the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for at least 20 minutes.
- In a medium saucepan over low heat, melt the butter and add the cocoa powder, and milk, stirring continuously until the mixture begins to boil. Remove from heat and whisk in the powdered sugar.
- Spread the fudge topping over the brownies while still in the pan and place in the fridge to set for 20 minutes. Once cooled remove and slice.
4 thoughts on “Secret Ingredient Fudge Brownies”
Most delicious brownies ever! I made homemade butter today and did not want the buttermilk to go to waste and I sure am glad I didn’t. These were excellent and I will definitely be making them again! Thank you for posting your recipe 🙂
Oh, that’s wonderful to hear Julie! I haven’t made these in a while myself so I think I need to prepare a batch too.
Mmm…thicky, fudgy, delicious! Love the tip about not having buttermilk – sometimes you just don’t want to run out to grab one ingredient you don’t have!
Thanks, Melissa! I promise you won’t regret making these and I completely agree about the buttermilk. I so rarely buy it!