About this recipe: After a painful (yummy, but ridiculously unhealthy) amount of experimenting with different recipes I came up with this one. I think it's pretty damn good, myself. Also, it's sooo much better if you can leave these in a fridge overnight, as this makes 'em far more fudgey (ie far more YUMMY!). They go down great at school =D
Allow to cool in fridge for at least 2 hours for optimum enjoyment.
Used different ingredients. I was doing it for a coeliac so used gluten free flour plus a teaspoon of xanthan gum; used 160g of 85% organic chocolate, and beat in a whole egg before the flour to loosen the mix. All who ate it said it was delicious! - 17 Jun 2011
I did a dairy free & gluten free version - 250g flour - used rice flour mixed with a little potato and corn flour and vitalite dairy free spread I used dark dairy free and gluten free chocolate 2 x 100g bars melted 125g and the rest I chopped into chips. Follow the recipe to the letter and use a large baking tray greased and then coated in rice flour - tap the whole tin including sides so that it is greased and covered in a layer of flour . Shake off any excess. Pour the mixture in and it will spread itself but you can help it to spread with the back of a spoon. My husband and I have just had a few pieces while it was still warm and it was gorgeous! Can't wait to see what it is like when it is cold! - 19 Oct 2012
These were delicious. i made gluten free ones and everybody who tried them loved them. I'm being hounded to do them again!! - 17 Apr 2011