Method
- For the icing, break up the chocolate and place with the butter in a glass or metal mixing bowl. Put this bowl over a pot of simmering water (making sure the base of the bowl doesn’t touch the water) and stir occasionally until the chocolate is melted and the butter is incorporated. Set aside.
- Line a 26cm x 20cm (approximate) brownie tin with baking paper.
- While the chocolate is melting, put all the base ingredients in an electric mixer with the K attachment in place and mix until everything is blended together and the biscuits are mostly crushed.
- Press this mixture firmly into the lined tin and smooth out until even. Use a whisky glass or an old glass jar to help you stamp down the mixture and give you a smooth base.
- Pour the melted chocolate icing over the base and tilt the pan to spread it evenly.
- Place in the refrigerator for 1 hour or until set hard.
- Remove the whole block of fudge from the tin and place onto a board. Cut into small squares, approximately 4cm, using a hot knife, wiping after each slice.
Chocolate used
Creamy Milk
View chocolate
Reviews (1 ratings)
Rated 1 out of 5
Jodie
Rated 1 out of 5
This is a terrible recipe, it just breaks a part when you cut into it.
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