Description

These rich and chewy fudge ripple brownies are the ultimate treat for chocolate lovers. A dense, fudgy brownie base is swirled with a creamy fudge ripple that adds extra chocolatey goodness in every bite. Perfect for potlucks, bake sales, or a cozy night in.

Ingredients

For the Brownie Base:

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

For the Fudge Ripple:

1/2 cup sweetened condensed milk
1/2 cup semi-sweet chocolate chips
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Make the brownie batter: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla, and mix until well combined.
Stir in the cocoa powder, flour, salt, and baking powder until just combined. Do not overmix.
Prepare the fudge ripple: In a small saucepan over low heat, melt the chocolate chips, sweetened condensed milk, and butter together. Stir constantly until smooth. Remove from heat and stir in the vanilla.
Assemble: Pour about 2/3 of the brownie batter into the prepared pan and spread evenly. Spoon the fudge ripple over the top and gently swirl with a knife or skewer. Top with the remaining brownie batter and swirl again for a marbled effect.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool completely in the pan before slicing into squares.

Notes

For extra texture, sprinkle chopped nuts or chocolate chunks on top before baking.
These brownies can be stored in an airtight container at room temperature for up to 4 days, or frozen for longer storage.

Nutrition

Serving Size: 1 brownie
Calories: 195
Sugar: 18g
Sodium: 60mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg