Chocolate Brownie Fudge Slice from Paramount Desserts by Christine Manfield
These rich chocolate morsels are best eaten the day they are made, as their texture changes when refrigerated and they don’t keep particularly well at room temperature.
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Ingredients
- 270 g dark couverture chocolate, coarsely chopped
- 3 large eggs, lightly beaten
- 75 g Dutch cocoa powder
- 340 g castor sugar
- 75 g plain flour sifted
- 1 teaspoon vanilla essence
- 170 g unsalted butter
- ½ quantity Chocolate Cream
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