Chocolate & orange fudge squares

Chocolate & orange fudge squares

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(17 ratings)

Prep: 10 mins Cook: 30 mins Plus cooling


Makes 15
Rich chocolate brownies with a light, carrot cake-style orange topping

Nutrition and extra info

  • Can be frozen without topping

Nutrition: per square

  • kcal289
  • fat16g
  • saturates9g
  • carbs34g
  • sugars27g
  • fibre1g
  • protein5g
  • salt0.37g
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  • 200g plain chocolate, broken into cubes (we used Bournville)
  • 200g dark muscovado sugar
  • 175g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 egg, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g plain flour
  • 1 tsp vanilla extract
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the topping

  • 200g tub soft cheese (I used Philadelphia Extra Light)
  • ½ tsp vanilla extract
  • 50g icing sugar


  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a traybake tin, 23 x 23cm or thereabouts. Put the chocolate, sugar and butter in a pan, then heat very gently for about 5 mins, stirring every min until the butter and chocolate have melted. Leave to cool for 10 mins. Beat in the egg yolks, flour, vanilla and half the orange zest.

  2. Put the egg whites into a large, very clean bowl, then whisk until they stand up in peaks. Stir ¼ of the whites into the chocolate mix to loosen it, then carefully fold in the rest with a metal spoon. Pour the mix into the tin, then bake for 25 mins or until evenly risen and just firm to the touch. Cool in the tin, then cut into squares. Can be frozen for up to 1 month.

  3. Beat together the cheese, vanilla, sugar and remaining zest until smooth. Spread over each chocolate square and serve. If you’re making ahead, spread the topping over just before serving.

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Comments (22)

drachenfach's picture

I'm not entirely sure what I did wrong with this recipe, other than to sub out the vanilla extract for the scrapings of a vanilla pod, which shouldn't have affected it too drastically.

Upon adding the flour to the wet mix I ended up with something the consistency of concrete, surrounded by a pool of molten butter! No amount of beating could reconcile the two. I mixed in the whisked egg whites as best I could, stuck it in the oven and hoped for the best.

The cooked result was a disgusting mix of rock hard biscuit and fried egg! Even the dog wouldn't eat it!

I've rated it 3 stars, as I'm sure at least some of the disaster was my fault but still, bit disappointed with this one

abigailmain's picture

These were very easy and very popular. I have made a couple of batches now! The only thing is they took almost twice as long to cook then it suggests in the recipe.


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