Now I do make a small modification – I cut the sugar by 1/4 C and double the amount of cocoa. I also have several variations – one is with dulche de leche (dropped by spoonful directly on top of the batter, and swirled slightly) – room temp dulce de leche works better than straight from the fridge (To make dulce de leche, boil condensed milk in its can (sans wrapper) for 2 hours in water, adding water as needed to keep the can submerged. Let rest in hot water for 5 min after turning off, then remove and let cool completely before opening so the can does not explode). The other fabulous variation was adding strawberries or raspberries (I did both at different times) directly to the batter, and/or pouring raspb. syrup (resulting from straining homemade rasp. jam) directly on top of that and the accompanying ice-cream. I am also planning to add some crumbled blue cheese next time just to see what happens.

Another fabulous thing about this is that if you deliberately underbake it, you will get you a wonderful brownie pudding.

This fudge is excellent both chilled in the fridge and warm straight out of the pan.

Most importantly, the response to my bringing this to parties is nothing less of climatic. Yes, you heard me.