Chocolate fudge brownie pieces are delicious when stirred into or sprinkled onto chocolate, gelato, ice cream and desserts!

Made for us in Harrogate, they are dark chocolate brown cubes between 4 and 10mm across with a soft bite and the slight graininess of boiled fudge. Cocoa powder and dark chocolate go into the mix alongside sweetened condensed milk, so the flavour lands closer to the fudgy corner of a brownie tray than to a chocolate chip. They come loose in a 1kg tub or a 10kg box.

What Are Brownie Pieces Made Of?

These are chocolate fudge pieces, built on the same boiled fudge base as our caramel version with cocoa powder and dark chocolate worked in. The brownie in the name describes the flavour they carry, not a baked brownie that has been broken up, and that is what makes them useful: a baked crumb goes soggy in a wet mix, while a fudge piece keeps its edge in ganache, buttercream and gelato.

How to Use Chocolate Fudge Brownie Pieces

Fold them through a cookie or muffin batter at the end of mixing, around 100 to 150g a kilo of finished dough. In gelato and ice cream, add them at the end of churning so they stay whole and spread evenly through the tub. On a dipped bonbon or a glazed entremet, scatter them while the surface is still tacky. They work inside a stuffed cookie as well, where the heat softens them into a molten centre - our Christmas Stuffed Cookie recipe uses this code and shows the method.

Troubleshooting

Keep the tub closed between 5 and 16C, away from direct heat and light, and the pieces stay loose and free running. Clumping in a warm store room is common and a little pressure on the bag will break it up again. Shelf life is 18 months in those conditions, and a minimum of 13 and a half months when it reaches you.

Pairings and Ideas

Chocolate fudge works with orange, cherry, raspberry, hazelnut, peanut, coffee, mint and salted caramel. A few ideas to try:

• Baked into the centre of a stuffed cookie, as in our Christmas Stuffed Cookie
• Rippled through a chocolate gelato with a cherry compote
• Folded into a brownie batter for a double chocolate traybake
• Scattered over a chocolate and orange entremet before the glaze sets
• Stirred into a peanut butter blondie mix
• Pressed onto the sides of a ganache filled layer cake
• Mixed into a rocky road with marshmallows and honeycomb