Chocolate fudge slice recipe

Chocolate fudge slice

Here’s a great little recipe to make during summer, since it doesn’t use the oven and just the stove top. I used sultanas, but to make it a more festive perhaps you could use mini marshmallows, cranberries or pistachios.

I took it along to my art and craft class breakups and it got favourable comments and someone even asked for the recipe. So here it is.

Chocolate fudge slice recipe

90g butter
1/2 cup brown sugar
3 1/2 tbsp milk
1 tsp vanilla essence
1 tbsp cocoa powder
1/2 cup chopped sultanas or walnuts
250g Milk Arrowroot biscuits, crushed

Topping

200g dark chocolate
60g butter

  1. Grease a 20cm square cake tin and line with baking paper.
  2. Combine the butter, sugar, milk, vanilla, cocoa powder and sultanas in a saucepan and bring to the boil.
  3. Cool and then stir in the crushed Milk Arrowroot biscuits. Spoon mixture into the tin, press and smooth with the back of the spoon. Refrigerate for 1 hour or until set.
  4. For the topping, melt the chocolate and butter together in a saucepan over low heat. Cool for 15 minutes until thickened slightly.
  5. Spread the topping over the slice.
  6. Leave to set and then cut into squares or diamonds.

Melinda’s Gluten-free goodies Heavenly Chocolate Fudge Brownie review

chocolate brownie

We were lucky to receive a packet of Heavenly Chocolate Fudge Brownie from Melinda’s Gluten Free Goodies to trial. I was wanting to make something sweet for afternoon tea and these were the answer.

The lactose-free chocolate was morish and I had to stop myself from eating the chips! I must admit I made a bit of a mess melting the chocolate and butter in the microwave, so next time I would do this on the stove top. Alternatively, I’d suggest checking the mixture every minute and the recipe on the back of the packed does suggest this.

It was then easy sailing as I mixed 2 eggs with the brownie premix, which I then combined with the chocolate and butter mixture.

I didn’t line my cake tin as suggested, but I did use a non-stick tin sprayed with oil. I popped it in the preheated oven and 25 minutes later it was done. You can leave the cake in less time for a more fudgy result, but I left them in for the full amount.

The result was gooey, moist chocolate brownies, with no funny aftertaste that you sometimes get with gluten free products. They have kept well for a few days, although best eaten on the day of cooking.

It’s not hard to see how these become bestsellers.

Available from Coles, Woolworths, IGA, Independents, and various online stores.

 Thank you, Melinda’s Gluten Free Goodies for allowing us to try Heavenly Chocolate Fudge Brownie