Hands up who remembers Fry’s Chocolate Cream? To be honest, I had completely forgotten all about the chocolate bar until I saw them recently in a shop – 3 for a pound. Bargain I thought!
For those who have never had one before, Fry’s Chocolate Cream is a bar of sweet white fondant surrounded by dark, dark chocolate. It tastes a lot better than you would imagine. They are very delicious and have a very distinctive taste.
I remember them, and different variations, when I was growing up. There were peppermint fondant ones, which I think you can still get. You also used to get orange ones and many years ago, which I vaguely remember, was a five centre bar. Research shows (thanks Wikipedia) that the five flavours were orange, strawberry, raspberry, lime and pineapple.
Seeing these in the shop, I immediately bought a pack and then thought that they would be very tasty baked into some fudgy gooey brownies. The dense chocolate of the brownie and the sweet sugary fondant together would be a taste sensation.
I adapted a recipe, used by Thomas Joseph on the Martha Stewart Youtube channel, who explains the difference between fudgy brownies and cakey brownies. It's down to the fat content mostly and a few other tweaks.
Personally, I think if you get a cakey brownie, it’s just a flat piece of chocolate cake really. Whereas a brownie is moist and dense, fudgy and almost tastes under baked. This recipe makes the brownies that way. You could incorporate any mix-in you like, but I used 4 bars of Fry’s Chocolate Cream chopped into segments, which I dotted through the batter.
I had visions of great photographs with the cut brownies revealing the white fondant inside. Sadly, the white fondant must have melted into the brownie batter as it was nowhere to be seen. But all my tasters, Disneyboi and colleagues at work all said you could definitely taste the Fry’s bar. So this was a big, big hit with everyone and you will love it too!
Fry's Chocolate Cream Stuffed Fudgy Brownies
Gooey fudgy brownies loaded with Fry's Chocolate Cream Bars
- 113 grams unsalted butter, chopped into cubes
- 170 grams plain chocolate
- 340 grams granulated sugar
- 3 large eggs
- 25 grams unsweetened cocoa powder
- Half a teaspoon salt
- 70 grams plain flour
- 4 Fry's Chocolate Cream Bars
Preheat the oven to 180C (160C fan) and line a 9”x9” square baking pan with greaseproof paper.In a bowl over a pan of simmering water, melt the butter and chocolate.Remove from the heat and beat in the sugar.Add the eggs one at a time, stirring in between each addition.Sift the flour, cocoa powder and salt into to the wet mix. Stir until everything is fully combined.Spread half the brownie batter in the baking pan and dot with the Fry’s Chocolate cream pieces. Add the rest of the brownie batter and smooth over with a knife.Make in the oven for 35 to 40 minutes. The top will begin to crack and a toothpick inserted in the middle will have some brownie batter on it.Remove from the oven and allow to cool in the pan for an hour. Remove carefully from the pan and let it cool fully.Carefully remove the greaseproof paper and cut into squares.Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 24 pieces
I'm entering these brownies, into this month's We Should Cocoa hosted by Choclette at Tin and Thyme and this month Linzi at Lancashire Food. The theme this month is butter.
Disclosure Statement: I have not been paid by Fry's Chocolate Cream people for this post. I simply saw them in the shop and bought them!