CHOCOLATE PISTACHIO FUDGE I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best when it's made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way.
Gooey and indulgent, chocolate brownies don’t need to be so square – you can use the mixture to make these fabulous cakes with added raspberries. These are quite delicate, so use a flexible 8–hole muffin tin (the rubbery ones), or line a rigid tin with paper cases.