chocolate fudge squares

It has been a week of very little willpower. 

I’m back at uni now, after three weeks of Easter holidays. Whilst seeing my mates, boyfriend and this beautiful city that I call (my second) home again has been great, the run-up to summer exams is definitely not. Revision, tutorial work, labs, lectures… it’s taken a little while to get back into the swing of things, that’s for sure!

Anyways, the one thing I always have the willpower to do is bake. This one’s a family favourite. When I talk about learning to bake with Grandma, this is what I remember us making. You can pretty much guarantee when we visit that there’ll be squares of it stashed in various tupperware boxes in the cupboard, brought out at precisely 4 o’clock for afternoon tea. Squabbles break out over who gets the coveted middle pieces with their cuppas…  Before I get too nostalgic (also I really ought to get back to biochem revision), here’s the recipe. I’d say they’re a less-rich cousin of the brownie – chocolatey, soft, and very moreish.  

Choc Fudge Squares



 The original measurements {in cups} are in brackets below. 


The slice:
  • 55g unsalted butter {4 tbsp}
  • 180g soft brown sugar {1 cup – tightly packed}
  • 1 egg
  • 119g plain flour + 6g baking powder {1 cup self-raising  flour}
  • 2 tbsp cocoa powder
  • pinch salt
  • 45g desiccated coconut {½ cup}
  • 1 tsp vanilla
The icing:
  • Icing sugar
  • Cocoa
  • Margarine
  • Hot water
  • Sprinkles, to decorate



Preheat your oven to 180°C.

Cream the butter and sugar together until the mixture turns a pale brown. Add the egg and beat.

Sift the cocoa and flour, then add it to the mix along with the salt and vanilla. Fold the dry ingredients through – it gets pretty sticky but that’s totally normal.

Measure out the coconut and add. Spoon the mixture into a lined tin (the sort that you’d bake brownies in) and spread it out so it reaches the corners. Put it into the oven for 15-20 minutes – depending on how big your tin is, the squares may end up being quite thin. Note to self – double the recipe next time?!
Whilst the squares are cooking, do the washing up in a rush (optional) and make the icing. Melt about a tablespoon of marg in a bowl in the microwave, then add icing sugar a little at a time and stir. When the mix gets saturated, add a little hot water – continue the process until you have enough to cover the slice (don’t forget to add cocoa too!)
When the slice is baked, take it out of the oven and pour the icing on top whilst it’s still hot. Spread it out over the top (make sure you get to the corners, those people who don’t get the middle pieces will thank you for it 😛 ) and cover in sprinkles. Leave to cool for a while before removing from the tray and cutting into squares.


NB. Grandma’s original recipe adds 1/2 cup sultanas to the mix at the same time as the coconut, but I’m not a fan so I left them out.


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