Recipe by : Bronwyn Byrne
Photography by : Jae Frew
This recipe first appeared in Food magazine issue 85.
You can’t beat a classic, chocolatey, decadent chocolate fudge slice. This recipe is an absolute crowd-pleaser for any chocaholic, and even better, because it’s a no-bake slice, it’s a no-brainer to make! Follow the simple instructions below, the hardest part will be waiting for it to chill in the fridge.
Gluten free? Switch out regular Arrowroot biscuits for the gluten-free version or try this decadent gluten-free walnut chocolate brownie. And if no-bake slices are your thing, you can find a whole collection of our favourites, from chocolate to lemon, gingernut, pricot and ginger, these recipes will go down a treat (and with zero fuss to make!).
Ingredients
Method
Line a 27cm x 18cm tin with baking paper.
Place the butter, sugar and cocoa in a large pan. Melt over a medium heat until the sugar has dissolved. Remove from the heat, cool slightly then whisk in the eggs and vanilla essence. Add the crushed biscuits and mix to combine. Press the mixture firmly into the prepared tin, making sure that the top is flat. Refrigerate for 30 minutes before icing.
For the icing, sift the icing sugar and cocoa into a medium bowl. Stir in the butter and 3 tablespoons of boiling water. Stir until smooth, adding a little more boiling water if necessary to reach the desired consistency. Spread over the chilled slice.
Refrigerate until firm then cut into small pieces. Store in the refrigerator.
You can add ½ cup chopped walnuts or raisins when adding the crushed biscuits for some extra flavour.
Note
