Chocolate Brownie Fudge Recipe

Prepare and preheat

Preheat oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with foil or parchment, leaving an overhang for easy removal. Lightly grease the lining.

Melt chocolate and butter

In a heatproof bowl set over a saucepan of gently simmering water (double boiler), combine 115 g chopped semi‑sweet chocolate and 115 g unsalted butter. Stir until melted and smooth. Alternatively, microwave in 20‑30 second bursts, stirring between, until fully melted.

Combine sugar and eggs

Remove the chocolate mixture from heat and stir in 200 g granulated sugar until evenly combined and slightly cooled. Whisk in 2 large eggs, one at a time, then add 1 tsp vanilla extract and mix until smooth.

Fold dry ingredients

Sift together 85 g all‑purpose flour, 30 g unsweetened cocoa powder, and 1 tsp fine salt. Fold the dry ingredients into the chocolate mixture gently until just combined — do not overmix.

Bake

Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Remove from oven and let cool in the pan on a wire rack for 10–15 minutes.

Prepare topping

While the brownies are cooling slightly, place 200 g chopped dark chocolate and 30 g unsalted butter in a heatproof bowl. Pour 395 g sweetened condensed milk into a small saucepan and warm gently over low heat for 2–3 minutes until just warm (do not boil).

Melt and combine

Pour the warm condensed milk over the chopped dark chocolate and butter. Let sit 1 minute to soften the chocolate, then stir until completely smooth and glossy. Stir in 0.5 tsp vanilla extract and 0.25 tsp salt. If mixture is too thick to pour, warm gently over the double boiler or in short microwave bursts, stirring between.

Finish assembly

Pour the warm fudge topping evenly over the slightly cooled brownie base in the pan. Use an offset spatula to smooth the surface. If using chopped nuts, sprinkle 50 g toasted chopped walnuts or pecans evenly over the topping now. Finish with a light sprinkle of 0.5 tsp sea salt flakes if desired.

Set the fudge

Allow the pan to cool at room temperature until the topping firms (1–2 hours), or refrigerate for 45–60 minutes to speed setting. For cleaner slices, chill until fully firm but not rock hard.

Use the foil or parchment overhang to lift the brownie fudge from the pan. Place on a cutting board and cut into 16 squares using a sharp knife — for clean cuts, chill first and wipe the knife between cuts. Serve at room temperature or slightly chilled.

Store airtight at room temperature for up to 2 days, or refrigerated for up to 7 days. For longer storage, freeze individual squares separated by parchment for up to 3 months; thaw in the refrigerator before serving.