Recipe For Chocolate Fudge Brownie Parcels

There is a company here in South Africa, called The Fudge Factory, and you can watch them churn out huge portions of various flavoured fudges. For our first Christmas together, and before I knew I was sucrose intolerant, Dave gave me some chocolate fudge as a gift. I munched my way through the entire piece and I must say I enjoyed every bite. Since then I’ve not had any fudge and was quite happy to see some sugar free fudge for sale at Wild Oats market in Sedgefield. I bought a block of chocolate fudge and it has sat in the cupboard patiently waiting for me to eat it! In a creative mood I decided to add it to some chocolate brownie mixture and use up some phyllo pastry I have lurking in the freezer. These Chocolate Fudge Brownie Parcels came out quite well in my opinion, even though they take some work.

do you eat fudge?

Chocolate Fudge Brownie Parcels and Ice Cream
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Chocolate Fudge Brownie Parcels

All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

for the brownie mix

  • 125 g butter
  • 100 g dark chocolate broken up
  • 33 g flour
  • 40 g cocoa powder
  • 2.5 mls baking powder
  • 175 g sugar - I used fructose
  • 150 g chocolate fudge broken up
  • 2 eggs lightly beaten

for the parcels

  • 1 package premade phyllo pastry
  • Melted butter for brushing

Method

for the brownie mix

  • Melt the butter and the dark chocolate over a bain-marie and mix until smooth
  • In a separate bowl sift together the flour, cocoa, baking powder and sugar
  • Add the fudge and mix
  • Add the melted chocolate and stir well
  • Add the eggs and mix in until you have a silky consistency
  • Set aside to cool

for the parcels

  • Preheat the oven to 190° Celsius
  • Keep your phyllo pastry covered with a damp towel while working on one sheet at a time
  • With a sheet lengthwise to you, cut it in four along the shortest edge
  • Place a heaped teaspoon of brownie mixture at the bottom of the rectangular shaped pastry
  • Roll loosely around the mixture and seal with melted butter
  • Place onto your lined baking sheet and brush the top with melted butter
  • Repeat until you've used up all the mix
  • Bake for 15 minutes
  • Cool on a wire rack

Notes

If you have had enough of rolling pastry you can place a square piece of pastry into a well-buttered muffin tin or dariole moulds - make sure to butter the edges as well, otherwise you won't be able to get them out easily. Butter the pastry and place another square in. Spoon in the brownie mixture and bake for 20 minutes.

Click on the links for conversions and notes.

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