Pamela Clark’s Fudgy Brownies


125g butter

200g block dark eating chocolate

½ cup caster sugar

1¼ cups plain flour

2 eggs

1 cup choc bits

This Brownie recipe has become a favourite in my family; apart from being decadently rich as a treat, it makes a divine dessert. Simply warm a piece of the Brownie in a microwave oven and serve it with cream and/or ice-cream. To do this, put a serving sized piece of brownie on a microwave-safe plate, cover with plastic wrap and zap for about 30 seconds on HIGH. The Brownie will keep really well in an airtight container in the fridge for a week, or can be frozen for months. If you know you’re going to keep the brownie for a while, cut off pieces as you need them – the brownie will stay fresher longer this way. Mix and match various choc bit flavours to suit your taste – there’s a butterscotch flavour available too, this adds another yummy taste to the Brownie. If you’re in a hurry to cool the mixture down before adding the flour, eggs and choc bits, stand the pan in a sink of cold water, stir until cooled to lukewarm. If you’re in a hurry to eat the brownie, cool it in the fridge before cutting.

Makes 36.


Preheat oven to 150 degrees C fan-forced.

Grease and line a deep 19cm square cake pan with two strips of overlapping baking paper.

Combine butter and broken chocolate in medium saucepan; stir over low heat until smooth.

Add sugar to pan, stir over low heat for three minutes; sugar will not be dissolved.

Remove pan from heat, cool mixture until it feels lukewarm.

Stir in flour, eggs and choc bits.

Spread mixture evenly into pan, level top.

Bake for 25 minutes, or until brownie feels slightly firm to touch.

Cool brownie, refrigerate for 30 minutes, before cutting into small bars with a sharp knife.