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Fudgy Brownie Nachos

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Fudgy Strawberry Brownie Nachos

Fudgy Brownie Nachos

The photo for this recipe stole my attention before I even read the title. Thank Pinterest for that! Fudgy brownie nachos covered with Florida strawberries, drizzled with hot fudge and then topped with whipped cream. This is every sweet tooth’s dream come true! We have Robin Wilson of Simply Southern Baking to thank for this recipe.

I can just hear y’all saying “What?”  This is the comment I hear most often when I tell people about this recipe who have never had it before.  That’s right…sweet nachos for dessert!  It’s quite a different twist don’t you think?

Robin’s recipe calls for a “jelly-roll pan”. If you don’t know what a jelly-roll pan is, Good Housekeeping has a great explanation of the differences between a jelly-roll pan and an ordinary cookie sheet.

[A cookie sheet] is a metal sheet with one or two sides bent up for easier handling. Its design allows air to circulate freely around the cookies so they bake and brown evenly. A jelly-roll pan (either 15 ½ by 10 ½ inches or 18 by 12 a.k.a. a half-sheet pan) has 1-inch-high sides and is perfect for making cake rolls; it can stand in for a cookie sheet in a pinch. It’s also a terrific roasting pan for veggies and more.

This recipe is easy, creative and tasty to boot. Give it a try and let me know what you think!

Fudgy Florida Strawberry Brownie Nachos

  • 1 box fudge brownie mix* (8 x 8-inch or 9 x 9-inch pan size)
  • 6 soft 6-inch flour tortillas
  • 1/3 cup sugar
  • 2 cups finely chopped fresh Florida strawberries
  • 1/4 cup hot fudge topping
  • Aerosol whipped cream

Heat oven to 350°F. Mix and bake brownies as instructed on box. Bake in an 8 x 8 or 9 x 9-inch pan. Cool completely.

Keep oven at 350°F. Spray large jelly-roll pan with cooking spray. Place sugar in a round 8-inch cake pan. Spray both sides of each tortilla with cooking spray. Place tortillas in pan, one at a time, coating with sugar on both sides.

Cut each sugar-coated tortilla into 4 equal pie-shaped wedges. Place wedges on sprayed jelly-roll pan in a single layer (some edges may slightly overlap). Bake for 5 to 8 minutes or until edges are golden brown. Cool completely.

To assemble nachos, arrange baked tortilla wedges on a large serving plate. Crumble brownies evenly over top of tortilla wedges. Spoon strawberries evenly over crumbled brownies.

Place fudge topping in small microwave-safe bowl. Microwave on high for 30 seconds or until melted and of drizzling consistency. Drizzle evenly over strawberries. Top nachos with whipped cream. Serve immediately.

Serving: Makes 24 nachos.

*Robin recommends Duncan Hines Double Fudge Decadent Brownie Mix

Adapted from the Simply Southern Baking recipe by Robin Wilson.