I was recently asked by The Online Circle if I’d like to review Cadbury’s new baking range because, as the offer read, “it’s been a while since you’ve done a post on Wayfaring Chocolate about a Cadbury chocolate”. I tried unsuccessfully not to giggle. After all, there’s a reason I haven’t talked about Cadbury lately, and that reason is I tend to review chocolate that I actually, you know, enjoy.
I pondered whether it constituted a moral quandary to accept the offer. Ultimately, I wrote back saying I’d be happy to accept the chocolate but would be utterly honest in my review, and that I’d understand if Cadbury decided not to go ahead.
They went ahead.
Now, while almost everyone in my life knows not to offer me Cadbury chocolate as a snack, I will state that, when it comes to baking, I do often use what’s available in the supermarket. In other words, I’ll sometimes use chocolate by Cadbury or its competitor, which starts with “N” and rhymes with “chest hay”. Therefore I was quite happy to test out Cadbury’s new baking range, because I know not many of us can afford to bake with the likes of Askinosie or Mast Brothers.
As Cadbury sent me samples of all the products in its baking range (blocks, melts, and chips in dark, milk, and white chocolate), I’ll be writing a few review posts. Today, we’re talking Melts. I thought this review would be the easiest to write, because I honestly expected to simply tell you that I threw all the Melts out without even opening them.
Does that sound a bit extreme? Well, extreme is how I feel about any purported “chocolate” that uses vegetable fat instead of cocoa butter in its composition. In the past, every brand of chocolate Melts in the supermarket, not just Cadbury, have been comprised of sugar, cocoa, and unspecified vegetable fats.
I had a whole paragraph planned in my head about how I wouldn’t touch vegetable fat-containing chocolate “melts” with a fifty-foot pole unless I woke up in a Tomorrow, When the War Began scenario and there was no other chocolate anywhere but even in that scenario I mightn’t want the Melts because I’d have more pressing things to worry about like shooting people which I also would never do with a fifty foot pole and does anyone else think it’s funny to compare the relative tameness of the sex scene in The Dead Of The Night wherein Lee calls Ellie a “sexy caterpillar” with what goes on in shows like Gossip Girl nowadays ugh and also couldn’t Lee have at least said “sexy butterfly” although I guess that gets away from the sleeping bag reference and hang on where was I?
Oh yes. Cadbury Melts, and how I wasn’t going to eat them because of the vegetable fat.
But do you know what Cadbury went and did? They changed their recipe, and now their Melts use proper, awesome cocoa butter, not awful vegetable fat. OKAY, CADBURY, YOU WIN THIS ROUND. I will eat and cook with your Melts, because you have done something better than your supermarket competitors.
To test out Cadbury’s newfangled, properly-chocolate Dark Chocolate Melts, I whipped up a batch of brownies which, on account of my unintended slight deviation from the stated cooking time of the original recipe, turned out to be insanelyinsanelyinsanely gooey, chocolate-y, rich, divine, rich, sweet, silky, rich, and chocolate-y, and rich. Which is pretty much exactly how brownies should be, right?
Right. Which means you should probably be heading into your kitchen… now.
Seriously Rich Chocolate Brownies
Recipe adapted from Taste
Makes 12-16, depending on how big your squares are
- 100g butter, chopped
- 240g dark chocolate (I used Cadbury Melts)
- 2/3 cup brown sugar
- 1/3 cup caster sugar
- 2 eggs, lightly beaten
- 1 1/2 tsp vanilla extract
- 2/3 cup plain flour, sifted
- 1/3 cup milk
- 1/2 cup milk chocolate chips
- Preheat oven to 160°C (320°F). Grease and line a 20cm (8 inch) square baking tin.
- Melt butter and dark chocolate in a large bowl in the microwave on medium heat, stirring every 30 seconds until the mixture is smooth. Stir in the brown and caster sugars. Let cool for several minutes.
- Whisk in the eggs and vanilla, and then stir in the sifted flour. Lastly, stir in the milk and chocolate chips.
- Pour mixture into the prepared pan. If you want your brownies to look exactly like mine and be just as gooey and necessitating-a-fork-to-eat-y, then bake for 32 minutes. Otherwise, bake for (at a guess) 40 minutes, or longer if you want them properly firm. But you know what? Brownie batter is very delicious, so who’s really going to complain if the brownie isn’t quite cooked through?
- Not me.
- Definitely not me.
Well, I’m amazed.
They’ve done good.
I must admit, I was quite surprised to discover the lack of vegetable oil. There’s still stupid milk solids in the “dark” though!
Cadbury’s expenditure on marketing/PR worked, they converted you. I won’t be surprised to see a market announcement from them.
Oh-ho, I think “converted” is taking things a bit too far! For example, I don’t actually understand the point of “melts” in the first place. Why not just use, you know, normal chocolate?!
Deliciously fudgy brownies are my favorite! These look addicting.
Good to know about Cadbury. I try to use super-high quality chocolates, but I like that I know I can grab a bag of these when I’m in a rush and the “regular” grocery tore.
Yep, they’ve pretty addictive! Ah, it sounds like you and I are on the same page when it comes to chocolate for baking
This looks just like how I like my brownies: Nice and fudgy.
Some would say “undercooked”, you and I shall say “the best ever”.
Those are the meltiest most velvety-looking brownies I’ve ever seen! I used to love to peel the crackly top off and eat it first when I was a kid. And I’m definitely a corner piece girl, love the crisp edges with just one perfect bite of gooey center.
Oh golly, thank you Alayna! It’s amazing what taking almost 10 minutes off the cooking time will do
Ah, the eternal division between people who like the chewy edges and those who like the middle… I’m with you; I want a bit of both. Who says we can’t have it all? 
It does look seriously rich. I like how crackly the top looks mmm. I think I’ve od-ed on chocolate in the past few days…someone brought by a CASE of chocolove bars at work the other day
*hyperventilates* We usually have some Lindt 85% at work, but that means one bar to share between the three of us. Not an entire case! Oh, Casey, how I wish I could have OD-ed with you. In the good way, I mean.
CRACKLY TOPS! I never seem to be able to achieve the coveted crackly top on my brownies! I think it must have something to do with egglessness
Another thing to add to our to-do list for if you’re able to spend some number of weeks here before the wedding: take a day trip to Springfield, Missouri (where Matt’s parents live, incidentally) and tour the Askinosie factory.
Ah, that’s interesting. I originally wrote in substitutions to make this vegan, then got to the eggs and seemed to remember people saying that there’s often trickiness in making good brownies with egg replacer. Anyway, I’d prefer your white chocolate peanut butter blondies
*hyperventilates* Oh yes, oh yes, oh yes, oh yes! I mean, I pretty much *have* to do that for multiple reasons, not the least being I talked about them in my thesis
Also OMG isn’t that Laura Ingalls Wilder country?!
Honey, I drive along the Oregon Trail several times per week. Literally.
I can’t breathe. I can’t breathe. Particularly as I played The Oregon Trail computer game a lot as a kid. “You have contracted dysentery and died. Would you like to play again?”
I ALWAYS died of dysentery at the first damn river crossing. That game hated me… >:(
I hope I never have to choose a “meagre/er” food option in real life. I don’t want to become frail.
These brownies look…amazing. Dense, rich, moist, super intense chocolate…they have my name written all over them. Drooling!
They’re definitely all that and more! I know I’ve done good when you think something looks sweet enough, Averie
those do look very droolicious.. i am keeping myself away from chocolate for this week or so.. so I can over indulge in the coming weeks;)
Oh gosh, I couldn’t ever forego chocolate for an entire week! I struggle if I don’t have at least some every day. Good luck!
Also, “droolicious” is an awesome word.
Brown sugar is truly the secret to amazing brownies. You of course know this, my trans-Pacific sister.
Oh Victoria. I am currently very filled with longing to meet up with you for a coffee/hot chocolate.
Undercooked brownies are the BEST. I always pull mine out way too early, cos I gots to have some gooey. Ha, funny we were just discussing Cadbury the other day… maybe you could request them to start making Caramilk for Lou pretty please? I looked it up, and turns out it was only made in NZ – there are facebook pages dedicated to “BRING BACK CARAMILK!!!” hehe at least I know I’m not the only crazy kiddo out there.
I would like to go swimming in your brownie.
Yes, I had to hold my tongue when you out-of-the-blue mentioned Cadbury the other day!
Hmm… I don’t think I have quite that much sway with Cadbury, but if they ever invite me to a Board meeting, I’ll advocate for your Caramilk 
You would be very welcome to swim in my brownie. Just not the piece I’m currently eating, thanks.
Wow, these look absolutely rich and chocolate-y!
I’ve seen pictures of choc cakes and brownies like this (with the chocolate looking like melting and being about to flow out every moment) in cookbooks, but I always believed it was some kind of photography trick and this chocolate behavior was actually physically impossible … 
*laughs and laughs* Turns out the only trick is not cooking the brownie completely
I mean, no, it’s not that, it’s something far more fancy and difficult to attain… 
Unless refrigerated, these have to be eaten with a spoon!
Please, I need more detail on how to shoot with a fifty foot pole …
Oh, and those brownies look fabulous (or, you know, that other word …), may even have to step into my SIL’s shoes and try to make some (usually I do the cupcakes and she does the brownies).
Teehee, I was waiting to see if anyone would pick up on that joke/discrepancy
I would tell you how it’s done, but it’s a military secret 
Oh, I’m much more in awe of you! Cupcakes are so much trickier than brownies, what with the icing and all!
wowza – check out the deliciousness that is that fudgy rich looking brownie! I must admit, I never use melts, except for when it comes to white chocolate for some reason, otherwise I use just well, normal chocolate. Although I admit I use the Whittakers dark for baking as it is nice and dark!
Looking forward to your other chocolate recipes…
Thanks Jas! I’ve made two other recipes with the Cadbury delivery so far; I’ll try to get them up soon.
To be honest, even thought the Melts aren’t made with vegetable fat anymore, I’ll still never choose to buy them. Like you, I think the normal chocolate is the far better option!
Dear Hannah,
Thanks for using the word “quandary” in your post. I like it very much and feel it is used too infrequently (I am guilty of not using it enough myself).
That is all.
Heidi xo
p.s. that is not all, these brownies do look super rich and hence amazing. good on cadbury for being brave enough to send them to you given your wonderful honesty. I hope to see more cadbury vs Hannah posts.
Heidi, I am so incredibly in love with this comment of yours and, by extension, with you. As a devoted lover of language and its intricate beauty, I’m overjoyed at your response
P.S. Woot! Thank you! There will, indeed, be more Cadbury vs. Hannah posts. I’m so glad you want to see them.
Wow, I am worn out after reading that post! I laughed, I nodded in agreement, got lost at one point but kept on going, then admired your ethics and laughed again. Loved: ‘I tend to review chocolate that I actually, you know, enjoy’ and absolutely cackled at starts with N and rhymes with ‘chest hay’! Chest hay. Gold! I’m with you though, in fact, so much so, I just came home from the supermarket which was before I read your post, and needing white chocolate for some cupcakes I am about to make, bought, you know, real chocolate! Weird!
*dances around the room* Thank you! I’d be lying if I said I wasn’t a little nervous about how people would respond to my reviewing Cadbury, and so your comment is… like being able to breathe deeply. How you felt reading this is exactly, exactly what I hoped for, to the nth degree (even the part about getting lost
).
P.S. Can’t wait to hear about your cupcakes!
Yay! I am glad me the reader got what you the writer were going for! My cuppies are on my blog if you want to have a look. They are pretty yummy – white chocolate, pineapple and macadamia are a match made in heaven also.
In other words, white chocolate with slightly acidic fruits are the bomb-diggity, right? Amen!
Wow Hannah thanks. If it wasn’t for this post, I too would of continued by passing the Cadbury’s products. Next time I need to use melts, I will give these a go
BTW the brownies look super gooey and wonderful, just how I like them
I’m so glad you like the look of these brownies! Although they’re actually so gooey that you need to eat them with a spoon, so perhaps could have been baked a leeeeeeetle bit longer
And you’re so welcome! Although, truly, I’d personally still always opt for blocks of chocolate rather than the Melts, unless a recipe really and truly needed/specified them!
Speaking of Cadbury, I have to admit I have used over a kilo of their Dream white chocolate in the last week alone. For me, it is the best white chocolate for baking as it has a strong flavour that can carry the baking. I make a wonderful white chocolate raspberry mudcake covered in white chocolate ganache and Dream rocks it. I have tried others including the big bags of Lindt that I buy from Essential Ingredient and Dream has the best flavour for baking. Everyone goes crazy for that particular cake, but the ingredients alone come to almost $60 for a very small cake
Thank you for this comment; I truly appreciate it! I’ve never tried the Dream white chocolate but did look at it the other day and think it uses only cocoa butter too? I think? Your cake sounds magnificent (raspberry and white chocolate are a match made in heaven. Far more so that raspberry and dark chocolate, in my opinion!), but also shows why so many of us do use options like Cadbury in baking. Yes, I love Askinosie’s white chocolate made with goat’s milk, but when it was available in Canberra it cost $19.95 for 85g. Definitely not an option for baking!
I’m with you Hannah on the raspberry / white chocolate combo. The raspberry / dark chocolate combo doesn’t float my boat at all. But cherry dark chocolate does. Interesting. $19.95 for 85gm? As much as I love my chocolate, I could never justify that cost I’m afraid, not even as a ‘one off’. Imagine that in the mudcake – it would put the ingredients price at well over $200 for a small cake – eeep!
I shall never admit how often I bought Askinosie’s goat’s milk white chocolate with salted roasted pistachios at that price
However, that was back when I was a uni student living at home without bills of my own. Plus I was far happier spending the money my cohort were putting towards alcohol on chocolate instead! 
Hannah, you are so funny. How could a chocolate company even think of adding vegetable fats to their chocolate?!? So glad Cadbury has seen the light. That being said, I went through a major Cadbury phase when I lived in London. Loved those little Twist thingies and don’t even get me started on the mint crisp bars. Always bought them from the kiosk in the Tube stop…and I rode the Tube everyday! Miss those little bites of chocolaty minty bliss.
Brownies sound and look amazing. Wish Australia wasn’t so far away!
It’s not really that far away! Only, what, 30 hours of travel time?
And it may not be *that* far from where you are…
I’m so glad this post brought back lovely memories for you! I’m not quite sure what the Twist ones were (unless you mean the Curly Wurlys?), but I could try and track down the mint crisp chocolate for you…
Hannah, have no idea what a Curly Wuryly is but I love the name! Sadly, I don’t think Cadbury makes the Mint Crisp bar anymore. My friend looked for it in England a couple of years ago and couldn’t find it, which is just fine. I haven’t had milk chocolate in a while. Loving my dark chocolate these days.
That would be because dark chocolate is the best in all the world, forever and ever amen
I have just stumbled upon your blog and am sooo glad I did.
I think Cadbury will owe you big time as I can’t be the only cook who, up until now, wouldn’t touch their melts because of the vegetable fats. I try to cook with at least 70% chocolate unless it is for my unsophisticated, but gluttonous offspring and even then avoid using Melts. I won’t feel so bad about buying them now.
Amanda, thank you so much for your lovely comment! I’m glad to share that the Melts aren’t utterly revolting anymore, though I still reckon baking with at least 70% is the better option
Gosh, this is an exciting turn of events. I’d seen the new Cadbury packaging but not even bothered to look at the ingredients. (Sorry, Cadbury.) I do still buy the generic chocolate for cooking sometimes, but have traditionally gone Nestle, for no other reason than that I think my Mum used to buy the Nestle chocolate chips for cooking. I foresee a switch ahead!
These brownies look like a great use of the Melts, too, by the way – and I am rather thrilled to know there’s a whole bundle of chocolate yet to appear in various forms
Ah, you may well hear of a similar Nestle affinity of mine when I get to the post about the new Cadbury chocolate chips
At least, I think it’s Nestle? I’ve always gone for whatever is in the red packet…
Teehee! At least two chocolate-y recipes coming your way soon! I know, I know, there usually simply isn’t enough chocolate baking around here…
Hehe well we admire you for giving it all a go! Even C word and the N word chocolate
Let’s hope this particular C word is as risque as it ever gets on my blog
I was seriously surprised to see Cadbury baking! But then it all became clear. Glad they’ve changed, and your squidgy brownies look delicious.
Not as surprised as I was to get the email offer!
I had the great honour of sampling these brownies. In a word- Wow. They are sooooo delicious!
They’re very gooey; you need a spoon, or commitment to spending a good, long time licking lovely, sticky, chocolaty fudge off of your fingers. Any mess is worth it, as the taste is Awesome. You know that feeling you get if you lay down exhausted and quickly fall asleep? That pleasurable sinking sensation that puts the “falling” in “falling asleep”? That’s the closest metaphor I can think of to describe the effect on my tongue as the brownie melts away and the sweetness overwhelms my mouth. Every now and then the smooth texture is interrupted by a solid chocolate chip, which I loved; they really add to it. I almost feel I need to warn- these brownies are deadly sweet. I couldn’t even get through a single piece in one sitting before it was just a bit too much, but… they are so good.
Thanks Hannah!
P.S. I love how even just in your recipe, something that could be so clinical, you still manage to display your awesome personality and humour.
In turn, good sir, I say to you “wow”. What a comment! I should order you around more often
I’m tempted to tease you for not being able to make it through a slice, but I suppose I can admit that not many people have my dessert tolerance, and I *did* cut your squares rather large
I’m so glad you enjoyed them! I would’ve put in nuts to cut the sweetness, but you’ve got that whole weird not-liking-nuts thing 
P.S. Aw, thanks! Remember, if you meet a publisher…
wow, someone get this man a microphone!
by the way, i almost couldn’t finish a slice of cake at a 1-year-old’s birthday party yesterday. let me reiterate: a one year old. i spent the rest of the day pondering what was wrong with me:/
There there, dear one. We all have moments in which we doubt ourselves, but the important thing is to get right back up on that horse again. When I visit, we’ll make sure to gate-crash many a one-year-old’s birthday party so as to help you restore your cake-dignity.
Dammit. You’ll have to help me out, because I was unable to get the baby gate open on my own yesterday.
:/
Wow, cocoa butter instead of vegetable fat! I’ll buy these to create interesting treats for Christmas.
I should not be looking at this post while I’m hungry!!
That’s exactly when you should be reading such posts, Margaret! To the chocolate with you, stat!
Your brownies look fabulous. And as much as I like to pride myself on having standards, I would happily eat Cadbury chocolate if it turned up on my doorstep for free!
*laughs* Let’s say our standards are refusing to eat dodgy vegetable fat chocolate, even if it’s free, okay?
Oh brownies… how I miss you! I have to go try my pack of Cadbury melts too!
Oh-ho, so you were in the marketing loop too? I wondered who else had been contacted
Good on you for persisting, it is good that they’ve changed the vegetable fat thing, finally. I’m not a Cadbury’s fan but they’ve still got me with their Crunchie bars, so amazing and no rival has invented a good alternative.
Gorgeous brownies m’lady, I always nervously overcook them, time to change that!
PS I may actually be asleep while typing this, if anything’s sounding strange I know you’ll understand.
You’re so right! I think the one Cadbury chocolate I’ve really been favourable about on this blog was the Crunchie Clusters they came out with recently. So sickly sweet, but in an awesome way
P.S. You’re the most amazing sleep-typist I’ve ever met.
P.P.S. I’d trade C for W any day in baking
Oh these look and sound incredibly good.
And your post was fun to read!
When I was in Australia, I stayed away from Cadberry chocolate as good as possible.. and the few times it was the only chocolate available, I learned again why I did so.
Thank you Silvia! I know exactly what you mean. I still avoid their “snacking” chocolate like the plague
P.S. I keep getting an error message when I try to click through to your blog; have you perhaps typed the url in incorrectly, maybe?
Ah, yes, I forgot an “s”..
YUM!!! I like how you went all out by making this seriously rich and sinful dessert hee hee. I mean, you’re already being naughty already, so why not go all out! Okay, time for confession: I’ve never actually had Cadbury melts before. But glad to see you used it just the same with recipes that call for dark choc! Great alternative to use now… Woo hoo…
To be honest, normal dark chocolate will always be what I use when I have the choice! But at least the melts use real cocoa butter now, for those who do prefer using them.
P.S. I don’t believe in calling any food sinful or naughty, but hey, at least you like the look of these brownies!
I love that close-up shot of the seriously rich and gooey interior of the brownie slice. . . some drooling action going on here!
Thank you Ricki! Particularly as my camera was NOT behaving that day and I know the photos are all a little blurry
wow those are gooey – almost more mousse than cake – but I am sure I would love some – and I was of the same mind as you about melts – I avoid them because they are just full of rubbish and chocolate baking deserves better – but maybe I might check them out again
Amen, sister! Even though the Melts aren’t as rubbish anymore, I still will personally be using normal chocolate in the future. But I’m glad to know other people aren’t ingesting awful veg fat anymore!
Oh my god! Im on a sugar high just looking at these babies! Wants so baaaaad
Well, just move to Canberra already!
aaaahhhh, that is seriously rich! YUM! Give me this, a couch and a bowl of double cream and I’m done.
I would only add something awesome on TV to your scenario. Like Parks and Rec, Misfits, Mad Men, or Community. Then it’s on like Donkey Kong.
I recently saw a brownie cake pan that was S shaped to allow more people to have the yummy edge bit!
I have to admit that I love a Cadbury Flake. I think I’m still a little in love with the woman in the white dress and the big hat sitting under the blossom tree eating Flake. How I wanted to be her when I grew up.
I have to say, I think chocolate would be imperative in a Tomorrow When the War Began scenario. It is definitely in my list of provisions for when the zombie apocalypse happens (and yes we finished watching the first season of The Walking Dead on the weekend).
Yes, I’ve seen that brownie pan online too! Haven’t seen it in Aus, but perhaps I could order it from Amazon…
I only ever ate Flakes in Macca’s soft serve cones. Gosh, that was a long time ago! I’m guessing the woman you’re referring to was in an ad of some sort?
Ahhh, I have to find that show! So many recommendations for it!
Oh yes, I should have said it was the Flake ad from I’m guessing the late 80′s. Oh she was glamorous!
I’d happily take glamorous. Most of the women in chocolate ads these days seem more like… shall we say “escorts”?
I found it on YouTube http://www.youtube.com/watch?v=3tbI84xZE1s it is completely hilarious! My god I thought it was the most glamorous and romantic scene ever, now I’m not quite so sure.
Bahahaha! That has made my morning! Oh, the jaunty hats! The chocolate-twigs! Those innocent-yet-vaguely naughty glances and smiles!
Oh, I want to go back to then, before it was all bottoms hanging out of hot pants!
Must…go…to….kitchen….. :L
That sounds about right to me
I love your blog! I come to you via a Hungry and Frozen recommendation and I’m so glad I came across your blog.
Will keep watching out for more tests.
Loving your post on chocolate – I too love my local Whittakers, but I’m really glad that Cadbury are working hard to redeem their products. I like that they still sent you the box of stuff to review
Big Ups!
Oh gosh, thank you for this lovely, lovely comment! You’ve skyrocketed my night from vaguely stressful to wonderful
If Cadbury ever reaches the quality of Whittaker’s, I’ll be a happy happy girl. Until then… sigh.
No such thing as an undercooked brownie, I say.
I HATE MELTS TOO!
That is all.
Thank heavens never-undercooked brownies can be made with proper chocolate then, hey?
I’ve steered clear of Cadbury because of the whole vegetable fats (most likely palm) thing, but I’m glad to hear that they have changed that and in my opinion, made a better quality chocolate. Kudos to you for telling em that if you didn’t like it you would say so, I don’t think I could ever accept free goods because if I didn’t like it, I don’t think I would have the cahones to say so, I’d feel bad, which is silly…
Nice brownies btw
Thank you for the vote of confidence
It did take me a few days to decide how to go about this, but I’m comfortable with being honest in this scenario. It depends on what’s being offered, though, in my opinion!
And I agree completely. Anything without palm oil/vegetable fats is a better chocolate.
OMGOSHHHHH how good does that brownie looks!!!!! I’m seriously considering licking my screen right now! It looks so moist and love the flaky top bits!!!!
and YAY for no more vegetable fats in chocolate bits! They don’t belong there anyway!
Amen! Vegetable fats are the devil! Oh, and go right ahead and lick the screen. I recommend sticking some chocolate chips onto your computer first though
holy crap girl look at all these comments. i always make it a point to read all the ones before me, but i think i’m going to need a nap now;)
*nuts nuts nuts, some fall off a tree / shucks shucks shucks, they fell and skinned their knee …..(s).* oops, wrong post.
Teehee! It makes my heart sing that you read all the comments! I love the many-people-involved conversations that we get to have as a result
But yes, this particular post is getting somewhat towards Bleak House length, though still has nothing on my PhD post 
Also, poetry is right in any post:
Walnuts, walnuts, why you so bitter / almonds, almonds, you so much fitter.
Wow. Those aren’t brownies, they’re liquid fudge. And that’s a good thing in my eyes!
Thanks Hannah! It’s amazing what a shorter cooking time can do
wow those are definitely fudgey! i love brownies, it was my favorite snack growing up that i would buy from the school bake sales.
Brownies were the first thing I started making when I fell in love with cooking; we have a family recipe that I made so often I came to know it by heart
Sounds like “chest hay” and starts with “N”? Aahahaha I nearly fell off my seat reading that!! Can’t wait for your other no holds barred reviews. Love it.
*grins widely* Thank you Bryan!!
Ooooh, look at that crust *drool* – and that inside! Go on then, if you’re offering
And in my opinion, Cadbury’s is the Holy Grail of all chocolate but they don’t make those Melts in this country, might have to get on to them about that!
I most certainly am offering, but you’ll have to bring your own spoon to eat it with
Wow! I don’t think I’ve ever heard anyone proclaim such love for Cadbury before! I wish you really could come over and take some of my stash off my hands
BFF, you know what a brownie is, right? That’s not brownie, that’s just batter. :p
Are you going to make batter with the rest of your Cadbury chocolate?
Eyes = yours.
Wool = mine.
Pulling = impossible.
It really, really was. Had a bit of an “oops” moment when I went to cut it after letting it cool for two hours
I’ll have you know that the others things I made baked/set perfectly, missy!
Awesome! Going to try this sometime this wk. I love brownies because I get lazy with baking sometimes…and this doesn’t require a mixer!
haha. The lazy baker over here !
Oh, absolutely! Me too
I like one-bowl creations even better, what with my lack of dishwasher *and* lack of mixer! 
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Those do look ooey-gooey and delicious. Also, how come I never get any baking chocolate to review?
Do we really want to get into a debate about the quality and types of chocolate we’re each able to use in our baking, free or not? Because you’ll always win
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