No-Bake Fudge Brownies

108 Ratings
  • 5 22
  • 4 23
  • 3 38
  • 2 21
  • 1 4

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

Martha Stewart Living, August 2010

Gallery

Credit: David Prince

Recipe Summary test

prep:
25 mins
total:
2 hrs 25 mins
Yield:
Makes 2 dozen
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Ingredients

Directions

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

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  • 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.

  • 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.

  • 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.

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Reviews (3)

108 Ratings
  • 5 22
  • 4 23
  • 3 38
  • 2 21
  • 1 4
Martha Stewart Member
07/28/2010
This recipe is a keeper - I wouldn't change a thing. This is definately a favorite! Salty Peanuts add a nice contrast to the sweet fudgy flavor. Love it!
Martha Stewart Member
07/27/2010
Yes, you could substitute walnuts for the peanuts. No, you should not need to add salt. The bars would be healthier without the added salt. Make them this way first. If your family is satisfied with them, great. If not, you could then try the recipe with one-fourth to one-half tsp. additional salt. Whenever you adjust a recipe always change only one ingredient at a time.
Martha Stewart Member
07/27/2010
Instead of using salted peanuts, do you think I could substitute walnuts? Would I need to add more salt to compensate?
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