What the Fudge Brownies made with cocoa because chocolate prices are insane

What the actual fudge has happened to chocolate prices in the past few years. 

I'm going to admit in the past I have never really kept track of prices so much, I was buying in bulk, frequently and often at wholesalers so the prices were not super clear. But over the past few years I had a bit of a blogging hiatus so there was a break between my chocolate buying and let me tell you chocolate has more than doubled in the past couple of years.

I know you all already know but seriously, baking with chocolate costs a lot!

So because I've been doing some testing of different toppings and frostings and I needed to make lots of brownie cups (like brownie cupcakes) in an economical way I wanted to come up with a brownie version that was delicious but a little more economical. 

Look at these gorgeous cups of chocolatey deliciousness.

They have lovely shiny tops (thank you icing sugar melted in the cocoa/butter mixture), I made them with grocery name brand cocoa and you can't even tell.

They are yummy just on their own but pair perfectly with so many different frostings. I did a version with edible cookie dough (Click here for cookie dough recipe) and caramel sauce (Click here for caramel sauce recipe) which I had to actually ban myself from making again for a while because I ate too many.

Anyhoo however you enjoy them, you will be able to enjoy them just a little bit more knowing you're saving money every time you bake.

Happy Baking

XX

Linda M

Top brownies with your favourite topping here I've added edible cookie dough scoops with homemade caramel sauce and fresh raspberries 

What the Fudge Brownies (Cocoa Brownies ) makes 12 slices or brownie cups. These brownies can be baked in a square baking tin (8Inch or 20cm) or muffin tins as shown in the picture. 

65g (2 1/4 oz) cocoa
90g (3 1/4 oz) icing sugar
185g (6 1/2 oz) unsalted. butter
3 eggs
110g (3 7/8 oz)flour
110g (3 7/8 oz)brown sugar
135g (4 3/4 oz)white sugar
1 tsp vanilla
1/2 tsp salt

Preheat oven to 160C (325F) grease a 12 hole muffin tin. Alternatively line a 8x8 inch or 20cm square tin with baking paper.

Melt butter, add cocoa and icing sugar and whisk, the aim is to try dissolve the icing sugar to help achieve the shiny brownie top after baking, so you may need to rest for a minute and mix again to help dissolve the sugar.

Get shiny crackly brownie tops every time with this important step

Mix the white sugar and eggs then add the brown sugar and mix until pale and creamy. This will take about 3 minutes. The photo below shows what the mixture should look like.

Mix the eggs and sugar for about 3 minutes

Mix in chocolate mixture along with vanilla.

Mix in flour and salt and mix until fudgey and combined.

Bake for 25 minutes, the tops should be shiny and a skewer inserted should come out with a little bit or crumb, not completely dry but not wet.

Allow to cool in tin for a few minutes and flip out on wire rack. To flip out place a wire rack over the top of the baking tray hold onto the sides and flip over. Shake the tray a little or slightly twist. If you have not greased the tray prior to baking you might need to run a knife around the edge of each brownie.

Eat brownies as they are or top with your favourite frosting.

💕

Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2025. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes or contact me. Affiliate links and adds may earn me money, however all ideas and opinions are my own.

Linda Mccubbin is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US in 2011 (under my previous name Linda Vandermeer).

White Chocolate and Caramel Brownie Recipe

White Chocolate and Caramel Brownies - recipe below

I'm back home living with my parents whilst my new house undergoes some renovations.

So when I received a box of goodies from Nestle to join in the #Bakeityours challenge instead of reaching for the chocolate like I normally would I decided to make something with white chocolate and add in one of my dad's favourite lollies Jersey Caramels to come up with a treat he would appreciate.

The resulting brownies were dense and a little chewy which I liked and quite sweet. I think they improved after a day losing some of the initial sweetness and impving in texture.

Anyway onto the reason Nestle sent out the box of goodies is to let y'all know they have a new Nestle Bakers' Choice range. I like the suggestions on the front of the packets that say things like 'for coating and decorating' or 'for adding and pouring' and found the white chocolate to be quite a nice creamy texture which melted quite easily.

White Chocolate and Caramel Brownies
(makes 12 store in air tight container in fridge for up to 3 days) Wilton 195 piping tip used for decorating.

150 g ( 5 1/4 oz) butter
200 g ( 7 oz) white chocolate
3 eggs lightly beaten
1 tsp vanilla extract
1 cup lightly packed brown sugar
1 2/3 cup plain flour
220 g (7 3/4 oz) Jersey Caramels chopped
Whipped jersey caramel topping (see below)
6 Jersey Caramels cut into half extra for decorating

Line a rectangle slice tray approx 18cm x 28cm ( 7" x 11") with baking paper

Preheat oven to 180 C (350 F)

Melt butter and white chocolate in a microwave safe dish for 2 minutes on medium low heat. Mix (the mixture will not be soft yet) and then heat for another 2 minutes at medium low heat. Whisk until no lumps remain.

Add eggs and vanilla and whisk until just combined.

Fold through the flour and then the jersey caramels and spread the mixture into the prepared tray.

Bake for 30 minutes until the brownie is golden and cooked through in the middle.

Cut into triangles and pipe a dollop of whipped ganache into the middle of each brownie and top with half a jersey caramel.

Jersey Caramel whipped ganache topping

5 jersey caramels
1/2 tsp water
100 g (3 1/2 oz) white choc
25 g (7/8oz) cream

Melt the jersey caramels and water for 60 seconds at low rest and stir and then heat for another 60 seconds in the microwave and mix until smooth.

Melt the white chocolate and cream together at medium low heat 2 minutes and mix until smooth. Add in the melted caramel mixture and allow to cool to room temperature.

Whip with an electric mixer until light and fluffy.

Linda Vandermeer is a blogger, baker, mother, owner of The Biscuit Cafe and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the US in 2011 the book is still available online at Amazon and other online book stores.

Affiliate links may earn me money and contribute to supporting this blog

I love when people share my blog ideas and give credit. All posts contain original ideas, photography* and recipes by Linda Vandermeer-McCubbin unless otherwise credited. Please feel free to link back to my blog for non commercial purposes.

I was sent a box of nestle product to assist in the development of recipes for this blog post. No sponsorship or financial incentive was received.