Chocolate Coma Brownies- The Red Headed Hostess
These brownies are…. perfect. Seriously. They are crazy good. And once you know how I make them, you may just jump up and down, screaming and clapping and hugging every neighbor on the street.
Now here is the secret: serve them cold. They are good room temperature – but they are an entirely different experience cold.
These are quite possibly going to become your new party dessert dish that you have to take – they always get a positive reaction out of folks.
Can you see how incredibly dense and moist these are? A guy at work calls them the chocolate bricks. I thought about calling them that.
You should make them. Today. If you aren’t on a diet.
So this is what you need…. ready?
2 packages of BETTY CROCKER brownie mix and 1 of her frostings
Make them according to the package directions.
Then add 3/4 cup of semi sweet chocolate chips and 3/4 cup milk chocolate chips
(and use good chocolate)
Then bake in a 9 x 13 pan according to the THICKEST instructions on the back. You want these thick. It does something amazing to the consistency when they are thick and baked just right.
Then cool, frost, and then refrigerate.
Then go into a chocolate coma.
I made these this weekend for conference and they’re gone! Wow you’re not kidding chocolate coma. Everyone loved them. I loved how simple they were. You are right, for some reason they are especially good cold. Thanks for sharing!
Do I dare make these? They look so yummy! I think I may do it tomorrow and have them ready for conference.
Do you put both the packages of brownie mix in one 9×13 pan?
Amy – yes! 2 packages in one pan! They are really thick and gooey!
I have made so many batches of these, and this is my absolutely favorite brownie recipe. Thank you so much for sharing this recipe with us!