Fudge Brownies

Adapted from Alice Medrich's Cocoa Brownies

Ingredients:
210g butter
250g sugar
100g cocoa powder
100g liquid fudge
3/8 tsp salt
coffee extract
3 large eggs -- cold
100g flour

Melt butter, sugar and cocoa. Stir until completely melted, and then take off heat.

Stir in the liquid fudge, salt and coffee extract.

Beat in eggs one at a time, followed by flour.

Bake at 160C until a skewer comes out nearly clean.

Notes:

You can remove it from the oven a little earlier, but it will be more squishy and difficult to slice cleanly.

The original Medrich cocoa brownie recipe is my go-to standard brownie recipe. I do usually make it with a little more cocoa powder, and often throw in different extracts and spices, but it is very good as it is. The main thing is that it needs a day to rest so the cocoa flavor matures.

The recipe with fudge is a little denser and chewier, and stays moist for longer. It has a stronger, more chocolatey taste right out of the oven, and despite the additional liquid, slices more cleanly (without freezing or any shenanigans).