Decadent Fudge Brownie Cakes And Slices

By

Meallá H Fallon

© 2013 Meallá H Fallon

All rights reserved.

Author: Meallá H Fallon

Contact:

If you liked the book, then recommend your friends to download their own copy on XinXii.com. Thank you

very much for respecting the work of the author!

This ebook, including all its parts, is protected by copyright and must not be copied, resold or shared without the permission of the author.

Content

Fudge Brownie Cakes And Slices

Chocolate Peanut Margarine Fudge And Brownie Cake

Apple Fudge And Brownie Cake

Black Cherry, Almond And Chocolate Fudge Brownie Cake

Blackcurrant Dark Chocolate Fudge Brownie Cake

Chocolate Caramel Salted Macadamia Fudge Brownie Cake

Chocolate Ginger Fudge And Brownie Cake

Chocolate Kahlua Fudge And Brownie Cake

Chocolate Orange Fudge And Brownie Cake

Chocolate Rose Fudge And Brownie Cake

Chocolate, Pecan And Whiskey Fudge Brownie Cake

Espresso Fudge And Brownie Cake

Double Chocolate Fudge And Brownie Cake

Pecan Brandy Fudge Brownie Cake

Saffron Honey Fudge And Brownie Cake

Strawberry Almond Fudge And Brownie Cake

Vanilla Fudge And Brownie Cake

Vanilla Lavender Fudge And Brownie Cake

Walnut, Maple And Fig Fudge Brownie Cake

White Chocolate, Cranberry And Macadamia Nut Fudge And Brownie Cake

Fudge Brownie Cakes And Slices

Chocolate Peanut Margarine Fudge And Brownie Cake

Ingredients For Chocolate Brownie Base

4 eggs

350 g castor sugar

140 g margarine (melted and cooled)

140 g flour

75 g cocoa powder

200 g peanut margarine chips

Ingredients For Peanut Margarine Fudge

500 ml sugar

250 ml milk

2 ml salt

25 ml margarine

187 ml peanut margarine

5 ml vanilla extract

Method

Beat the eggs and sugar until light and creamy.

Add the melted margarine.

Mix well.

Sift the flour and cocoa powder together.

Combine the egg mixture and the flour mixture together.

Mix well.

Fold in the peanut margarine chips.

Pour the batter into a greased, square baking pan.

Bake at 170 degrees C for 30 to 35 minutes.

Be careful not to over bake, the mixture should be gooey on the inside.

Allow the cake to cool for a few minutes.

Combine the sugar, milk and salt together in a saucepan.

Bring the mixture to boiling point.

Boil for 10 minutes.

Add the margarine.

Boil until “softball“ stage is reached.

Remove the mixture from the heat.

Add the peanut margarine and vanilla extract (work very quickly as this mixture will want to set almost immediately).

Mix well.

Pour the fudge on top of the brownie base.

Smooth and level the fudge.