Chevron Fudge Brownies

Esther Ottensoser Recipe By
  • Cook & Prep: 1 h 45 m
  • Serving: 30
  • Contains:

Disclaimer: Chevron fudge brownies have nothing to do with the city in Israel — the chevron pattern is super popular and has a neat and classy look we all enjoy!

 

Yields 60 light plus 60 dark diamonds

Ingredients (17)

Brownies

Chocolate Cake

Dark Topping

Light Topping

Start Cooking

Make the Brownies

  1. Preheat your oven to 350°F (180°C).

  2. Place all chocolate cake ingredients in the bowl of your mixer. Mix well. Pour the batter into a 9x13-inch pan. Bake approximately 35 minutes or until toothpick inserted into the cake comes out clean.

  3. Remove one inch of cake from all four sides of the cake for your one and a half pounds of cake.

  4. To make the brownies, melt the chocolate in a double boiler. Add the pareve whipped topping to the chocolate and mix well. Remove from heat as soon as the whipped topping is melted in.

  5. Crumble the cake and place it in a large bowl. Add the chocolate mixture to the cake and mix well.

  6. Line a 10x15-inch pan with a 30x18-inch piece of plastic (I used a piece of a plastic tablecloth). Pat the mixture into the pan. Your mixture will be a loose consistency. It will begin to harden after a few minutes.

  7. Fold the remaining piece of plastic over the mixture and continue smoothing out the brownies.

  8. Prick the plastic with a toothpick to remove all the air bubbles.

Dark Topping

  1. Melt the chocolate in a double boiler or microwave. Mix in the peanut butter until smooth.

  2. Remove the plastic cover from the brownies.

  3. Pour the chocolate over half of the brownies. Work quickly to spread the chocolate over the brownies, as it starts to harden quickly.

Light Topping

  1. Melt the chocolate in a double boiler or microwave. Mix in the peanut butter until smooth and pour over the remaining brownies.

  2. Work quickly to spread the chocolate over the brownies, as it starts to harden quickly.

  3. Place both colors of brownies in the fridge till firm.

Cutting the Brownies

  1. Cut a 3/4-inch strip of cardboard to measure the brownies.

  2. Using a sharp knife, measure and cut ONLY the melted chocolate layer lengthwise, using your strip as your guide. 

  3. Then cut diagonally to form diamonds (again, using your strip as your guide, rotated approximately 35 degrees). DO NOT cut through the brownies yet. They will cut much nicer after they are frozen. Freeze the brownies till very firm.

  4. Remove the brownies from the freezer and cut through the brownie layer. You may need to let them thaw slightly, but it’s best to cut them when they are as frozen as possible.

  5. Package the brownies in small flat boxes or plates. You can package them on their own or add chocolates or chocolate-covered peanuts to the packaging.

Note:

If you’re planning to double the recipe, it’s a better idea to make an entire tray with the dark chocolate and entire tray of the peanut butter chocolate, as there is less waste.

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