11 cup
chopped nuts, optionalDirections Preheat oven to 350°. In a bowl, combine the first six ingredients. In another bowl, combine oil, eggs and vanilla; add to dry ingredients. Do not overmix. Spread in a 13x9-in. baking pan. Sprinkle with nuts if desired. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Yield: about 24 brownies. Originally published as Fudge Brownies in Country Woman May/June 1991, p33
It’s the perfect thing for me to have in the cupboard when I’ve forgotten a last minute charity bake sale at work – I always bring the gluten free options, we have quite a few coeliacs where I work too
Sometimes you simply need a bit of something sweet and these Slimming World Chocolate Brownies are a perfect alternative to regular brownies, cakes or chocolate which would be so much higher in syns
Quickly pour the Caramel Fudge into your prepared tin and gently smooth the surface. Add the butter, golden syrup, condensed milk and brown sugar to a medium sized saucepan and cook over a low heat for approximately 10 minutes until the fudge mixture has started to thicken and the colour of the ingredients has turned a lovely golden brown. Place the Caramel Fudge into the fridge for 6 hours (preferably overnight) to set before cutting into small pieces to enjoy
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Mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gunny and fudge
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For extra “oomph” try adding chocolate chips or chopped nuts just before baking. Melt 100g unsalted butter in a pan Once melted pour into a mixing bowl containing 50g Fairtrade cocoa powder, 50g self raising flour, 250g caster sugar, 10ml of pure vanilla extract and 2 beaten eggs
½ cup pistachio nuts, coarsely chopped and roasted (optional). We stumbled across this recipe for Cranberry Fudge this morning and thought it ideal for the holiday
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