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    Chocolate fudge squares

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    Chocolate fudge squares

    • Preparation time: 20 minutes
    • Cooking time: 12 minutes to 15 minutes
    • Total time: 32 minutes to 35 minutes 35 minutes

    Serves: 12


    100g salted butter
    150g 70% chocolate broken into squares
    ¼ tsp salt
    200g light muscovado sugar
    3 Waitrose Large British Blacktail Free Range Eggs, beaten
    1 tbsp vanilla extract
    200g white spelt flour
    1 tsp baking powder
    30g cocoa powder
    2 x 65g Cooks’ Homebaking Fudge Chunks
    Crème fraîche and raspberries, to serve
    Icing sugar, for dusting


    1. Preheat the oven to 190°C, gas mark 5. Line a 34cm x 24cm tin with baking parchment. Melt the butter and chocolate in a saucepan. Stir in the salt and sugar. Set aside to cool down, then mix in the eggs and vanilla.

    2. Sift together the flour, baking powder and cocoa powder and make a well in the centre. Gradually add the melted chocolate mixture and stir in with a wooden spoon until just combined – being careful not to overwork the mixture. Stir in the fudge chunks.

    3. Tip into the prepared tin and bake for 12-15 minutes, until the sides are cooked but the centre still has a little wobble. Set aside to cool, then keep in the fridge until needed.

    4. Serve straight from the fridge, cut into 12 squares, with a little crème fraîche, some raspberries and a dusting of icing sugar.

    Cook’s tipThese keep in the fridge in an airtight container for 3 days.

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