Do Want: Triple Stacked Fudge Oreo Chocolate Chip Brownie


There are some situations where all you can do is sit back and enjoy the view. Ahem.

These Triple Stacked Fudge Oreo Chocolate Chip Brownies would make for one of them. We know how it’s done (layer chocolate chip dough, Oreos and milk chocolate fudge), we just don’t know why this isn’t sitting on our desks at this exact moment, the sumptuous chocolate fudge dripping idly over the warm Oreos and chocolate chips. In fact, we’re upset that this vertical beast has yet to astonish our palettes and indulge our tastesbuds. In fact, we’re upset that we’re talking too much and not eating enough. So shhh, just enjoy the view.

via verticalfood


Peanut Butter Chocolate Cake Fudge

Do you ever sometimes think, “Man, I want to make something that promotes both gross negligence of my nutritional health and my laziness.”? That wasn’t my initial reasoning for making this fudge, but it will be from now on. I even added an extra step. The original recipe, which you can find all over the Internet, just called for two ingredients, but I had some chocolate cake lying around, so I thought, “Meh, why not?”

Peanut Butter Chocolate Cake Fudge


  • 16oz PB
  • 16oz Chocolate Fudge frosting (from a can)
  • 3c cubed chocolate cake (optional)


  1. Line 8×8 or 9×9 pan, depending on what you have and how thick you want the fudge to be, with foil.
  2. Pull top and metal off of can of frosting and heat in microwave for 30-40 seconds.
  3. Stir together PB and frosting.
  4. (Optional) Stir in cake (it will crumb and that’s okay).
  5. Pour into pan and smooth down.
  6. Chill in fridge until set, then cut and consume approximately 5 pieces in one sitting (not optional).

I could not stop eating this fudge, like I-might-throw-up-but-not-until-after-I-have-another-piece couldn’t stop. I definitely think it was better at room temp, albeit quite soft. The cake was an interesting textural addition, but I think it dried out quickly, especially when refrigerated.

You HAVE to make it today. Did I mention it’s nauseatingly good?

Wait, what? You don’t have any extra cake laying around? While I am still totally judging you for it, so what!? Using only the PB and frosting will be just as awesome, if not more so.  That’s my plan for the next time I make it, which, let me not lie, will probably be as soon as I’m done with this post.


Bobsled Brownie Flavor is Back at Baskin Robbins

Baskin Robbins Bobsled Brownie Ice Cream

Bobsled Brownie is Back! During the month of December ice cream lovers can once again enjoy the combination of butter caramel ice cream, chocolate chip blondie brownie, milk chocolate mousse ice cream and a fudge crackle ribbon. The latest Baskin Robbins flavor of the month was originally inspired by the gold-medal winning performance of Jill Bakken and Vonetta Flowers in the two-woman bobsled at the 2002 Salt Lake City Winter Olympic Games. Bakken and Flowers were originally coined as the 2nd-best US team entering the competition but in the end proved to be victorious. U-S-A.




Klondike Sandwiches Launches a “What the Fudge? Brownie”

Klondike Sandwiches has taken to store shelves with a new flavor this season — What the Fudge? Brownie. The fun play-on-words title is descriptive of a chocolate brownie sandwiching light ice cream with an integral fudge core. The nutrition facts on this “light ice cream” aren’t too shabby for those watching the waistline. Each bar will run you 230 calories, set you back 8 grams of fat, 23 grams of sugar and 4 grams of protein.



Cookies ‘N Cream Oreo Fudge Brownies

Cookies and Cream Oreo Fudge Brownies

Yesterday was National Fudge Day, but the FOODBEAST crew thinks it should be a two-day holiday. We already covered our top 10 most unique fudge recipes, but I wanted to add one more to the queue.

We’ve got Oreos (Try it with the Triple Double), Fudge, AND Cookies ‘N Cream Ice Cream. No offense to the other fudge posts, but this might bump one of you guys out of the Top 10.

Big ups to the Kevin & Amanda blog for creating and documenting this masterpiece. Photos and Recipes Below!

Cookies and Cream Oreo Fudge Brownies Ingredients

Cookies and Cream Oreo Fudge Brownies Mix

Cookies and Cream Oreo Fudge Brownies Mix

Cookies and Cream Oreo Fudge Brownies

Cookies and Cream Oreo Fudge Brownies


1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)

Preheat oven & spray an 8×8 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.



National Fudge Day: 10 Unique Fudge Recipes

In celebration of June 16’s National Fudge Day, we’re taking a few moments to reflect on 10 of the most unique fudge recipes that were brought to our attention during the past year. Some of the recipes were savory, some were part of Rice Krispy treats, and all of them look delicious.

We hope this list helps you celebrate the day with ease. Find one you’ve yet to try, and hit up the kitchen! Happy Fudge Day!


Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes


In my opinion Butterfinger is a premier topping from the candy world to be included with the prestigious Oreo, M&M’s and Twix. To be honest without them, I might never eat frozen yogurt again. [/lie]. But it would definitely be tough.

And since Butterfinger is a favorite, this recipe for Butterfinger Fudge Filled Cupcakes needed to be shared. Thanks to Lindsey and the Gingerbread Bagels Blog for the photos and recipe!

Butterfinger Before Blender

Butterfinger Post Blender

Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes
(inspired by Starring Rolls Bakery)

Black Magic Cupcakes (you can use box cake mix instead, Devil’s Food would be good)
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon kosher salt
2 large eggs, room temperature
1 cup buttermilk, room temperature and shaken
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup freshly brewed strong coffee, make sure it’s hot!

Fudge Buttercream
(frosting recipe allrecipes)
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
1/4 cup shortening
2 Tablespoons whole milk
1 teaspoon vanilla extract
1 cup hot fudge topping

1 (12 ounce) package semi sweet chocolate chips
1 (12.5 ounce) package fun sized Butterfingers

Preheat oven to 350 degrees. Line a muffin/cupcake pan with cupcake liners.

Sift the flour, sugar, cocoa powder, baking powder, baking soda and kosher salt into a large mixing bowl. Mix together with the paddle attachment.

In a medium sized mixing bowl, whisk together the eggs, buttermilk, canola oil, and  vanilla extract.

Prepare the coffee maker and start brewing 1 cup of STRONG HOT coffee. It’s important that the coffee is very hot when you add it to the batter because if it isn’t, your batter will have a lot of lumps and the cupcakes will sink in the middle.

Turn the mixer of low and slowly add the wet ingredients to the dry ingredients until somewhat combined. Slowly pour in the 1 cup of strong hot brewed coffee. Mix until barely combined.

There may be some lumps in the batter but there shouldn’t be too many. Use a spatula and give the batter a stir to incorporate it a bit more. The batter will be VERY thin, like liquid.

Pour the batter into a measuring cup. Carefully pour the batter halfway into each cupcake liner. I use a paper towel to wipe off the dripping batter after pouring each one. It can get messy.

Bake at 350 degrees for 14-15 minutes. Don’t open the oven up they’re done, you don’t want them to sink in the middle.

Cool the cupcakes in the muffin/cupcake pan for about 10 minutes. Then remove from the pan and let them cool completely on a cooling rack before filling and frosting.

While the cupcakes are cooling:
In a food processor, grind up the package of Butterfingers into crumbs. Set aside.

Then make the fudge buttercream:
Sift together the powdered sugar and unsweetened cocoa powder. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the butter and shortening until smooth. Add in the dry ingredients and mix until the dry ingredients are incorporated. Start on low speed and then increase the speed to medium.
Add in the milk and mix until smooth. Then add in the vanilla extract and hot fudge.  Mix.

Put some of the fudge buttercream into a piping bag fitted with a round decorating tip. Insert the decorating tip into the cupcake and press it all the way down to the bottom. Squeeze the piping bag and lift the decorating tip out.
Continue filling all of the cupcakes.

Using a small spatula or knife, frost the cupcakes with the fudge buttercream. Place the cupcakes in the refrigerator for 30 minutes to chill.

Take the cupcakes out of the refrigerator. Put some of the chocolate chips in a small bowl and melt them in the microwave.
Take a cupcake, turn it upside down and dip it into the melted chocolate. Using a spoon, spread the melted chocolate over the fudge butter.

If it easier for you, spoon the melted chocolate over the fudge buttercream and then spread it out.

Take the Butterfinger crumbs and press it against the melted chocolate. Cover the entire area of melted chocolate with Butterfinger crumbs.

Refrigerate the cupcakes for 45 minutes to 1 hour to allow the chocolate to harden. Then enjoy!



Sea Salt Peanut Butter Fudge Brownies

What happens when your sweet tooth is falling asleep? Kick it with a bit of savory. That’s what our friend Rachel has done with her latest recipe for Peanut Butter Fudge-Layered Brownies with Sea Salt. The same creative baker behind The Overdose and Dark Chocolate Bacon Bark, Rachel has blessed us with yet another recipe that will flip your palette inside-out and upside down.

These brownies start with a dark chocolate “fudge-y” brownie bottom and are topped with a layer of home peanut butter fudge complete with sea salt. Here’s the entire recipe from Rachel’s blog: With Love, Rachel.


Peanut Butter Fudge-Layered Brownies with Sea Salt
1 1/4 stick butter (10 tablespoons)
1 cup organic sugar
3/4 cup + 2 tablespoons Double-Dutch dark cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 cold large eggs
1/2 cup almond flour

Preheat oven to 325F. Line a 13 by 9-in baking pan with parchment, leaving an overhang on two opposite sides. Spray the parchment with just a small amount of pan spray.

Combine the butter, sugar, cocoa, and salt in a double broiler (using the glass bowl over pan of simmering water method). *Be sure the bottom of bowl does not touch the water.

Stirring occasionally, when butter is just about melted, remove from sauce pan and let residual heat continue to melt the butter. Stir until smooth. Touch to check for temperature. It should feel warm, if HOT, wait until warm to add the eggs. Then, proceed to add eggs one at a time. Make sure that each egg is fully incorporated before adding the next. Once mixed and looks shiny, stir in the flour. Stir until flour is incorporated, but do not over stir.

Spread the batter evenly in prepared baking dish. The key is to bake this for only 20-25 minutes, allowing there to be few moist crumbs on the toothpick after a toothpick test. You want your brownies to be fudge-y. Let the brownies cool completely on a wire rack, removing by gripping parchment edges. (let it sit on parchment on top of wire rack)
Once cool you can layer the peanut butter.

Peanut Butter fudge layer
6 tablespoons butter (3/4 stick)
1 cup peanut butter
1 cup confectioners sugar
pinch of salt
Sea Salt for sprinkling
Cream butter and peanut butter until combined. Slowly stir/fold in the confectioner’s sugar until incorporated. The fudge should be thick, and will get a little arm work out mixing in the sugar. This is GOOD! It should be of a fudge consistency. Spread the peanut butter fudge layer evenly over the COOL brownies with your hands. Sprinkle with sea salt.