New This Month

No-Bake Fudge Brownies


These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.

  • Prep:
  • Total Time:
  • Yield: Makes 2 dozen

Photography: David Prince

Source: Martha Stewart Living, August 2010


  • 12 ounces bittersweet chocolate, chopped
  • 1 1/4 cups evaporated milk (from one 12-ounce can)
  • 1 teaspoon pure vanilla extract
  • 3 cups finely ground chocolate wafer cookies (from two 9-ounce packages)
  • 2 cups plus 2 tablespoons sweetened shredded coconut
  • 1 cup plus 2 tablespoons salted cocktail peanuts
  • 1/2 cup confectioners' sugar
  • Salt


  1. Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.

  2. Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.

  3. Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.

  4. Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.

Cook's Notes

Storage: Brownies can be refrigerated for up to 1 week.

Reviews Add a comment