Is there any other way to enjoy this classic chocolate treat? With a melting gooey texture, these fudgy chocolate brownies are divine!

MAKES 12 // COOKING TIME 1 hour 15 min

INGREDIENTS
240 g milk chocolate, coarsely chopped
115 g butter
150 g white sugar
50 g brown sugar
3 eggs
1 tsp vanilla essence
80 g flour
2 tbsp cocoa
¼ tsp salt
180 g milk chocolate chips

METHOD
1. Preheat oven to 180°C and place the oven rack in the lower third position. Line a square baking tin with baking paper, leaving an overhang on sides.
2. Melt chocolate and butter, stirring constantly. Remove from heat, pour into a bowl and cool slightly for 10 minutes.
3. Whisk the white and brown sugar into the cooled chocolate mixture. Add eggs, 1 at a time, whisking until smooth after each addition. Whisk in the vanilla.
4. Gently fold in the flour, cocoa and salt. Fold in chocolate chips.
5. Pour the batter into the tin and bake for about 35 minutes. The brownies should begin to pull away from the edges of the tin and a toothpick inserted into the centre should come out with only a few moist crumbs. (Keep an eye on the chocolate brownies after 30 minutes, using the toothpick test to see of they are done.)

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Once you’ve perfected this recipe, step up your game with our red velvet fudge.

The post Melt-in-your-mouth fudgy chocolate brownies appeared first on MyKitchen.

The kids won’t be able to resist this no-bake pomegranate and chocolate fudge treat! Get them involved by letting them add the toppings.

MAKES 16 // COOKING TIME 1 hour 20 min

INGREDIENTS
1 pomegranate
385 g tin condensed milk
250 g sugar
125 g butter
1 tbsp golden syrup
250 g dark chocolate, chopped

METHOD
1. Grease a 20 x 20 cm baking tray and set it aside.
2. Cut the pomegranate in half and tap out all the seeds with a wooden spoon.
3. Place the condensed milk, sugar, butter and syrup in a pot over medium heat. Bring to the boil and cook, stirring constantly, for 8–12 minutes until it reaches soft-ball stage. (Test the mixture by dropping a little bit of it into cold water. It should form a soft, pliable ball.)
4. Remove the fudge mixture from the heat and mix in the chopped chocolate.
5. Pour the fudge mixture into the baking tray and spread it out evenly. Sprinkle pomegranate seeds over the top, pressing down lightly.
6. Let the fudge set for 1 hour, then cut into squares.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

For something much more decadent, bake our raspberry swirl cheesecake with winter fruit.

The post Pomegranate and chocolate fudge to make with the little ones appeared first on MyKitchen.

This isn’t any ordinary fudge! From the red velvet baking trend, we bring you these decadent red velvet fudge pieces that everyone can enjoy.

MAKES 10 // COOKING TIME 50 min

INGREDIENTS
400 g caster sugar
2½ tbsp golden syrup
125 ml cream
200 ml milk
½ tsp salt
1 tsp red food colouring

METHOD
1. Line and grease a 30 × 30 cm baking tin.
2. Mix all ingredients, except for the food colouring, in a pot. Cook over high heat for about 10 minutes. Brush down the sides with a wet pastry brush every few minutes to prevent sugar crystals forming.
3. Remove from the heat and leave to cool for 5 minutes.
4. Add the food colouring. Stir until the mixture becomes thick and comes away from the sides of the pot. Quickly scrape it into the prepared tin.
5. Leave to set in a cool spot or the fridge, about 30 minutes. Cut into squares and serve.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Want to try more red velvet treats? Make these red velvet doughnuts!

The post Make this decadent red velvet fudge for dessert appeared first on MyKitchen.

This delicious healthy peanut-butter, date and chocolate swirl fudge can be whipped up in minutes and left to freeze for the next day.

MAKES 24 // COOKING TIME 20 min + freezing overnight

INGREDIENTS
1 cup Medjool dates, pitted
1 cup sugar- and salt-free crunchy peanut butter, plus extra to swirl
1 tsp cinnamon, optional
½ cup coconut oil, slightly melted
3 tbsp cacao
2 tbsp chopped nuts, to serve, optional

METHOD
1. Grease a 20 cm brownie pan and line it with greaseproof baking paper.
2. In a food processor, blend together the Medjool dates, peanut butter and cinnamon until smooth.
3. Mix together the coconut oil and cacao until it becomes the consistency of a paste. If the mixture is too runny, pop it in the fridge for a few minutes.
4. Put the date mixture into the brownie pan and swirl the chocolate and extra peanut butter through it, then place in the freezer overnight.
5. When ready to serve, garnish with chopped nuts, then cut into blocks.
6. Be sure to keep the fudge in the freezer if there are any leftovers.

Recipe & styling: Caro Alberts
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Peanut-butter, date and chocolate swirl fudge appeared first on MyKitchen.

We’ll take any excuse to enjoy, and cook with, marshmallows and chocolate! This rocky road fudge only takes 10 minutes to throw together, and it’s also a perfect way to get the kids involved in the kitchen.

MAKES 8–10 // COOKING TIME 10 min, plus setting time

INGREDIENTS
5 × 55 g Bar-Ones
125 g butter
¼ cup cream
200 g Marie Biscuits
50 g mini marshmallows, plus extra to decorate

METHOD
1. Melt the Bar-Ones, butter and cream in a pot over low heat. Remove from the heat and set aside.
2. Put the biscuits in a ziplock bag and bash with a rolling pin until you have crumbs. Stir the biscuits and marshmallows into the melted Bar-One mixture.
3. Line a baking tray with baking paper. Spread the mixture on to the tray and decorate with a few extra marshmallows. Refrigerate overnight to harden.
4. Remove from the fridge, cut into fingers and serve.

The post Rocky road fudge appeared first on MyKitchen.

Treat yourself to dessert for dinner this weekend with our macadamia semolina. Semolina is simply a ground-up hard wheat that has been milled and sifted. It is perfect for comforting pudding-style desserts and even as porridge for breakfast!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the pudding
100g macadamias
2 cups milk
½ cup caster sugar
⅓ cup semolina
½ tsp cinnamon
For the sauce
150 ml cream
60g butter
½ cup sugar
2 tbsp golden syrup
1 tsp vanilla essence
50g dark chocolate, chopped

METHOD
For the pudding
1. Preheat oven to 180°C.
2. Place the nuts on a baking tray and toast in the oven for 10 minutes, until golden brown.
3. Mix the milk, sugar, semolina and cinnamon in a pot over medium heat. Bring to a simmer and cook for 10–15 minutes, stirring occasionally, until the mixture has thickened.
4. Add the nuts, reserving some to garnish. Pour into serving dishes.
For the sauce
1. Mix the cream, butter, sugar, syrup and vanilla in a pot. Bring to a simmer and cook for 5 minutes, until darkened and thickened.
2. Remove from the heat and stir in the chocolate to melt.
3. Pour the fudge sauce over the semolina pudding and garnish with the reserved macadamias.

The post Macadamia semolina with fudge sauce appeared first on MyKitchen.