These are my two all time favorite fudge recipes that are close to brownies
Death by chocolate recipes
Box chocolate cake mix, 1 c. Kahlua, 4 boxes prepared chocolate mousse instant pudding, 4 Skor bars, broken up, 2 med. Size tubs Cool Whip
2. Chocolate Death
1 Devils food layer cake, 1 Cool Whip, 1 pkg. chocolate mousse mix
3. Don Deluise's Famous Death By Chocolate Cake
4 eggs, 1 c. sour cream, 1/2 c. water, 1/2 c. oil
4. Death By Chocolate
1 pkg. chocolate cake mix, 6 Heath bars, crushed in Cool Whip & mixed, 2 pkgs. Instant chocolate pudding, 3 1/2 c. milk, 12 oz. Cool Whip, 1/2 c. Kahlua
5. Death By Chocolate
1 box Duncan Hines fudge brownies, 2 pkgs. Jello chocolate mousse, 1/2 bag mini morsels, 6 Skors bars, chopped and crumbly, 2 lg. extra creamy Cool Whip
Doug's Sounding Board » Death by Chocolate (loads of chocolate recipes)
Hersheys cocoa fudge
Rich Cocoa Fudge
Ingredients:
* 3 cups sugar
* 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
* 1/8 teaspoon salt
* 1-1/2 cups milk
* 1/4 cup (1/2 stick) butter
* 1 teaspoon vanilla extract
Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe.
VARIATIONS:
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.
MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow crème with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)
HIGH ALTITUDE DIRECTIONS:
-- Increase milk to 1-2/3 cups
-- Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.