Suellen Horsley’s chocolate fudge brownies are legendary — at least in our family. They will now be legendary in yours.
These fudge brownies are an old family favourite and this recipe was handed down from my adored Grandma Slattery.
Grandma and Grandad raised seven kids – one of them my mum – and had 23 grandchildren. Family gatherings at Grandma and Grandad’s chook farm were always chaotic and noisy and always featured stacks of good simple food… and a tin of Hardy’s Indigestion Powder, but that’s another story.
125 grams butter
1 cup brown sugar
½ cup coconut
1 cup self-raising flour [I usually use wholemeal]
2 tablespoons cocoa
Cream together butter and sugar
Add coconut and egg and mix well
Add flour and cocoa and mix well
At this stage the mixture is thick and looks like a cow pat – that’s OK
Spread evenly into lamington tray (about 20x30cm)
Cook in moderate oven (170-180C) for:
- 20 minutes – if you like it softer and chewy
- 22 minutes – if you like it a little drier and firmer
Experiment with it a bit. I cook it for 22 minutes, but it will depend on your oven.
When the chocky fudge comes out of the oven, it is still very soft. Don’t be tempted to return it to the oven — you’ll end up with a brick. Leave it to cool in the tin. It firms as it cools.
Ice with chocolate icing while still warm
Cut into squares to serve
Editor’s note: Have the riot police on stand-by.