|1 cup||butter — softened|
|1||eggs — large|
|3/4 cup||cocoa powder|
|1 cup||brown sugar|
|5 ml||vanilla — essence|
|1||milk chocolate — slab|
Preheat the oven to 180°C.
Prepare a baking tin of 16 x 26 cm.
Make the cookie dough by combining the butter, sugar and egg – whisking until light and fluffy. Sift the flour, cocoa powder and salt. Mix until you have a manageable dough, cling wrap and refrigerate for 15 minutes. Push the cookie dough into the bottom of the tin.
Bake for 12 minutes. Leave to cool.
For the fudge; combine the butter, sugar and condensed milk in a saucepan and bring to a boil, whisking thoroughly until you have a brown caramel. Remove from heat, add the vanilla essence, whisk it through and gently cover the cookie base with fudge. Refrigerate for at least 30 min, until set.
Melt the chocolate over a double boiler and cover the fudge with the melted chocolate. Send the tin back to the fridge until the chocolate is set. Slice and enjoy.
Recipe reprinted with permission of Anina’s Recipes.
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