“I host a Christmas Cookie Exchange each year and this was brought by a good friend of mine to last year's exchange and was a definite a hit! Cut small though, these are very rich. Cook time includes the minimum chill time.”
5hrs 20mins
40 brownies

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Line 13x9 baking pan with enough foil to overhand sides by 2"; coat with cooking spray.
  3. In pot over low heat, combine butter and chocolate; cook, stirring until smooth.
  4. Remove from heat; stir in sugar, then eggs 1 at a time; add vanilla.
  5. Add flour baking powder and salt; stir until combined.
  6. Spread in pan.
  7. Bake 35 minutes or until toothpick inserted into center comes out with moist crumbs clinging.
  8. Cool completely in pan.
  9. In pot, heat 1 can milk and white chocolate chips over low heat, stirring often, until melted and smooth.
  10. Spread over brownies.
  11. Refrigerate until set, 2 hours.
  12. Heat remaining milk and semisweet chocolate chips over low heat stirring often, until melted and smooth; let cool until warm, 10-20 minutes.
  13. Spread over white chocolate fudge to cover.
  14. Refrigerate until set, at least 2 hours or overnight.
  15. Use foil to lift brownies from pan; remove foil.
  16. Melt candy melts separately according to package directions.
  17. Transfer to separate plastic food storage bags.
  18. Snip one corner of each bag.
  19. Drizzle melted candy over brownies.
  20. Cut into squares.

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