Ingredients
- 100g unsalted butter
- 100g light soft brown sugar
- 50g caster sugar
- 1 egg
- A dash of vanilla extract
- 150g self-raising flour
- 50g shelled walnuts, roughly chopped
- 75g good-quality dark chocolate, about 70% cocoa solids, broken into pieces
- 75g fudge, chopped
Method
Preheat the oven to 180°C fan or 200°C conventional and line 2 baking trays with baking parchment.
Melt the butter gently in a small saucepan over a low heat. Put both sugars into a mixing bowl, pour over the melted butter and beat well until smooth and glossy.
Add the egg and vanilla extract and beat again until fully combined. Sift in the flour and fold it through gently. Leave the mixture to cool for 15 to 20 minutes so it firms slightly, then stir in the chocolate, fudge and walnuts.
Spoon generous mounds of the mixture onto the lined trays, leaving good space between each one as they will spread.
Bake for 10 to 12 minutes, until golden at the edges but still soft in the middle.
Leave them to sit on the trays for 10 minutes, then lift onto a wire rack, or eat them warm while they’re still soft and fudgy.
