kes about 4 pounds of fudge.
NOTES:
* THE STUFF
et aside.
Reserve hot fudge packet from brownie mix for
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
o this temperature otherwise your fudge will not set.
Add
Fudge sauce: Melt chocolate chips and
bsp coffee liqueur. Pour over fudge sauce layer in pie pan
et.
Meanwhile, make hot fudge sauce: Combine all ingredients in
br>Meanwhile, for the hot fudge sauce, place all ingredients in
Add 3/4 of the fudge and stir until just combined
br>To make the chocolate fudge sauce, place the chopped chocolate
piece.
Heat hot fudge on high for 30 to
isen.
Meanwhile, to make fudge sauce, combine ingredients in a
reeze overnight.
For the fudge sauce, place all ingredients in
-2 mins, until the fudge begins to thicken. Quickly pour
ack.
Meanwhile, for the fudge frosting, stir butter, brown sugar
ream and top with the fudge sauce.
ompletely.
Meanwhile, for the fudge frosting, stir butter, 1/3
br>Meanwhile, to make the fudge frosting, combine butter, sugar and
Preheat oven & spray an 8x8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.
Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Cream butter and sugar until light and fluffy. Add coffee. Beat in eggs, 1 at a time, beating until well combined between additions. Sift in flour then add milk. Distribute between paper liners. Press 3 pieces of fudge in the center of each cupcake. Cover with batter. Bake for 20 mins, or until browned on top. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Serve dusted with powdered sugar.