- Timothy Tracey
For the icing, break up the chocolate and place with the butter in a glass or metal mixing bowl. Put this bowl over a pot of simmering water (making sure the base of the bowl doesn’t touch the water) and stir occasionally until the chocolate is melted and the butter is incorporated. Set aside.
Line a 26cm x 20cm (approximate) brownie tin with baking paper.
While the chocolate is melting, put all the base ingredients in an electric mixer with the K attachment in place and mix until everything is blended together and the biscuits are mostly crushed.
Press this mixture firmly into the lined tin and smooth out until even. Use a whisky glass or an old glass jar to help you stamp down the mixture and give you a smooth base.
Pour the melted chocolate icing over the base and tilt the pan to spread it evenly.
Place in the refrigerator for 1 hour or until set hard.
Remove the whole block of fudge from the tin and place onto a board. Cut into small squares, approximately 4cm, using a hot knife, wiping after each slice.