Friday, 20 June 2014

Boston Fudge Brownies

I didn't do a post for last week, but there was one for this week that I found and quite enjoyed.  This isn't my favourite brownie recipe, but there is an aspect of this brownie recipe that made me want to share it.  That is because it was a chocolate fudge brownie recipe that was in The Miele Cook Book, which gave it a sweeter taste and gave me the feeling of there being icing on the cake with the chocolate fudge topping.  However, the brownie recipe itself led to a batch of brownies that had a consistency more similar to that of a chocolate cake than to the gooey brownies that I normally have.  Due to this, the chocolate fudge topping used in this recipe may be added to my usual chocolate brownie recipe, instead of this one.


Fudge Topping
200g (7 oz) caster sugar
110g (4 oz) plain chocolate, grated
275ml (1/2 pint single cream
110g (4oz) butter, cut into pieces
Few drops of vanilla essence

250g (9 oz) butter, softened
250g (9 oz) plain chocolate, grated
250g (9 oz) soft dark brown sugar
250g (9oz) self-raising flour
4 eggs, lightly beaten
175g (6 oz) chopped nuts (such as cashew or hazelnuts)
60-90ml (4-6 tablespoons) milk


  1. For the fudge topping, place the sugar, grated chocolate and cream in a saucepan.  Melt over a low heat and bring to the boil, stirring well, until the mixture thickens and a small amount dropped into cold water forms a soft ball.
  2. Remove from the heat, add the butter and vanilla essence, and stir until smooth.
  3. When the mixture has cooled a little, beat vigorously until it has thickened.  Leave to cool completely.
  4. Meanwhile, lightly oil a baking tray.  Melt the butter and chocolate in a bowl over a pan of simmering water.  Stir in the sugar and leave to cool.
  5. Sift the flour into a large bowl, make a well in the centre, and pour in the chocolate mixture.  Gradually mix together, bringing the flour into the chocolate mixture until well blended.
  6. Beat in the eggs and add the chopped nuts.  Stir in enough milk to give a soft dropping consistency.
  7. Spoon the mixture into the prepared tray and bake for about 25-30 minutes, or until a skewer inserted into the centre comes out clean.
  8. Spread the chocolate fudge topping over the cooled brownies and cut into squares.

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