This Cosmic Brownie Fudge has a chocolate brownie base and is topped with chocolate frosting and rainbow chips.
It’s no secret that I love to make fun fudge flavors.
So when the idea for Cosmic Brownie Fudge popped into my head, I thought let’s do it.
Then of course I have to figure out just how to do that.
Cosmic Brownies if you don’t know are a Little Debbie Snack Cake.
They are a brownie.
A rather dense brownie.
That is frosted. And then has rainbow chips on it.
While I could have just made these be chocolate fudge, I felt the need to add some brownie mix.
The brownie mix does make the fudge a little more gritty than what I usually have but it’s worth it to get the hint of brownie flavor.
And of course I had to keep the frosting.
Which is in this case is just milk chocolate and butter.
But you know what?
It works!
And you can’t forget the rainbow chips!
This is definitely a sweet fudge.
But making it with a darker chocolate won’t give it the brownie flavor we are going for.
You could make the frosting with a darker chocolate if desired.
But as the author of a book called Holy Sweet! I’m okay with the fudge being on the sweet side. 😀
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
Pineapple Upside Down Cake Fudge
Strawberry Frosted Pop Tart Fudge
Cosmic Brownie Fudge
Ingredients
- For the Fudge:
- 2 cups granulated sugar
- 4 oz. unsalted butter
- 3/4 cup heavy cream
- 1/4 cup brownie mix
- 2 cups milk chocolate chips
- 7-ounce jar marshmallow crème
- For the Frosting:
- 6 oz milk chocolate chips
- 1 1/2 TBSP unsalted butter
- Rainbow Chips for garnish
Instructions
- For the Fudge:
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, heavy cream, and brownie mix into a large heavy-bottomed saucepan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer (if you have a digital most you cannot attach to the side…just keep reading it every 30 seconds with an instant read) and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft-ball stage), stirring constantly.
- Once you reach 234F remove from heat and add the milk chocolate chips, stirring vigorously with a wooden spoon until all has melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended.
- Pour into prepared pan.
- Let set up for about an hour.
- For the Frosting:
- In a microwave safe bowl combine milk chocolate chips and butter in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
- Spread the milk chocolate coating over the top of the fudge like you are frosting them.
- Sprinkle with the rainbow chips and let set up for about an hour.
- Cut into however many pieces you want. Or just keep it as one giant piece. 🙂
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