Catching Up Over Fudge Rounds (Honestly, the Best Way!)

You know, every time I whip up a batch of these Delicious Fudge Rounds, I think back to those late Saturday nights when I’d barge into Mum’s kitchen half-starved after football practice. She always had a tin of these on the counter (hidden under a tea towel, probably because she knew Dad would sneak too many). Not gonna lie—once, I even ate ‘em for breakfast. There’s something about messy chocolatey hands and dodging my brother to steal the last one that just makes me laugh every time I bake these, though my kitchen takes the brunt of it now.

So, Why’s Everyone Obsessed? (Including Me…)

I make these Delicious Fudge Rounds when the day’s been a bit much, or when my friends decide to drop by with about five minutes’ warning (cheers, guys). My family goes crazy for them because they’re way fudgier and softer than the store bought ones. My nephew once said, “These taste like happiness,” and honestly, I’ll take the ego boost. Plus, if you mess up the frosting a bit, who cares? The messier, the better, kinda like life itself. (Secret: I used to always overbake these, but no one even noticed—just drowned them in extra filling.)

What You’ll Need to Make ‘Em (Some Pickier Than Others)

1 cup brown sugar (I’ve used coconut sugar in a pinch; it’s fine. Don’t tell my gran.)
1/2 cup unsalted butter, room temp (Salted works, just skip the extra salt. Or use margarine if that’s what you’ve got lurking in the fridge.)
2 large eggs (one time I tried using flaxseed for a vegan mate—was just ok, honestly)
1/2 cup milk (Almond or oat milk does the trick too. I usually grab whatever’s in the fridge.)
2 tsp vanilla extract (I once used imitation stuff, and the kitchen police didn’t arrive, so…)
1 2/3 cups plain flour
1/2 cup cocoa powder (Dutch-process if I’m being fancy; regular if not)
1 tsp baking soda
1/2 tsp salt
For the Filling/Frosting:
1 cup icing sugar (more or less, play with it)
2 tbsp cocoa powder
2–3 tbsp butter, softened
1–2 tbsp milk, to spread
A splash of strong coffee (optional but, wow, try it just once!)

The How-To (But Don’t Stress If It’s Not Perfect)

Cream the butter and sugar till kinda fluffy (I do this in my ancient stand mixer—got it secondhand, good as gold. A wooden spoon and elbow grease work too, but call it your arm workout for the day.) Don’t panic if there’s some sugar at the bottom. Happens, shrug, keep going.
Beat in eggs, milk, and vanilla. Egg always makes a mess on my countertop! If it looks split, ignore it; cocoa fixes all.
Add dry stuff (flour, cocoa, baking soda, salt). I dump it all in—some say to sift, but… who has the patience, really? Mix till mostly combined; don’t overwork it (but if you do, still tasty, just maybe not as soft).
Scoop out little blobs onto baking trays lined with parchment. Size? I go for a heaping tablespoon. Leave a wee bit of space because these spread a bit.
Flatten with your fingers (flour your hand if you hate sticky messes) and bake at 180°C/350°F for 8-10 mins. If you wait until they look dry, you’ve probably gone a bit too far—but still, nobody throws out fudge rounds for being too chewy!
Let them cool on the tray; they’re fragile when hot. This is always when I sneak a tester—chef’s privilege.
Filling time! Mix up icing sugar, cocoa, butter, a splash of milk, maybe a little coffee. If it’s too stiff, I add milk by the teaspoon. Too runny? More icing sugar. Get in there with a fork or a spoon; don’t overthink it.
Pair up your rounds, blob filling between, squish gentle. Some filling always squidges out; that’s the good bit for licking off your fingers, promise.

Some Odds & Ends I’ve Learnt Along the Way

If you forget the baking soda, they’ll be tasty hockey pucks. I’ve lived it.
Actually, I find it works better if you let the dough sit ten minutes before baking.
Try eating one cooled and another slightly warm—I think it’s a toss-up for which is better.
Sometimes I double the filling because, well, look, who’s judging?

Things I’ve Tried (Some Winners, Some Not)

I once chucked in a tablespoon of instant espresso powder to the dough—seriously amazing for coffee people. Tried replacing half the cocoa with carob for a “healthy” twist… I would not bother again, unless you like eating sadness in a biscuit form. Other times, I’ll throw in a handful of choc chips, though if you do this, remember they’ll flatten out extra (but you know, more chocolate, so worth it).

What Kit You’ll Probably Want (But Don’t Sweat It)

Electric mixer or sturdy arm
Baking trays—if you just have one, bake in batches. Or use the bottom of a roasting tin like my cousin does when she visits, honestly works.
Parchment paper: stops sticking, but a greased tray is fine if that’s all you’ve got (I’ve even used foil in a pinch—don’t recommend, but did work once).

Storing Your Fudge Rounds (Supposedly…)

You can keep these in an airtight tin for 3-4 days, maybe longer in the fridge. Though, honestly, in our house, they’ve never survived till day three, not even close. If I hide them behind the flour bin, maybe… but someone always finds ‘em. Oh, for freezing tips, Sally’s Baking Addiction (excellent guide here) has your back.

How I Like to Serve ‘Em (And Sometimes Pretend They’re Fancy)

These beg for a cold glass of milk. Or, if you’re me and living in England, a builder’s mug of tea. The kids dunk them (sacrilege, but I get it). For holidays, I’ll dust with extra cocoa and pretend it’s a “garnish”. Oh, and sometimes, if I’m feeling bob-on, I stick a scoop of vanilla ice cream between two—ice cream fudge sandwiches, anyone?

Pro Tips I Learnt the Hard Way

I once tried skipping the cooling time—big regret, filling melted everywhere.
If you stack them before they’re fully cool, you’ll have one mega fudge stack. Delightful but impossible to separate!
Actually, measuring the flour does matter. I tried eyeballing once…ended up with something more like brownies. Still ate them, mind.

Questions I Get (And My Real Answers)

Can I use oil instead of butter? You can, but the taste is a bit flatter. I’d go half-half if you’re out of butter.
Do these freeze well? Yep! They stay pretty soft if wrapped right. Just defrost at room temp; the microwave makes the filling weird.
Why do my fudge rounds spread too much? Probably your butter was a smidge too soft or the dough needed a chill. Or maybe your oven’s hotter than mine (I once checked mine with an oven thermometer—turns out the dial was way off! Worth checking, see this oven calibration guide for laughs and sighs).
Can I make these gluten free? I’ve tried subbing all-purpose GF blends and they work, but some are a bit grainy, so maybe add an extra splash of milk.
Are these really better the next day? I think so! But then again, I’m the impatient sort who eats them warm out the oven half the time, so… you be the judge.

One last thing—if you’re like me and end up doodling faces on the cooled rounds with leftover filling for the kids, let me know if yours turn out looking less like abstract art. Also, next time I’ll tell you about the time I tried making these with chili powder by accident (total chaos).

Happy baking! And don’t worry—the only real way to mess these up is not to make enough. If you need more fun baking ideas, I love browsing King Arthur’s baking site—it’s a treasure trove.

Delicious Fudge Rounds