To make the Brazilian fudge, melt all the ingredients together in a saucepan over a medium heat for 15 minutes, or until the mixture has thickened. Keep stirring so it doesn’t stick to the bottom of the pan!
When thickened, pour the mixture onto a greased plate to cool.
Preheat the oven to 180C/160C fan.
In a bowl cream together the butter and sugars until light and fluffy then mix in the egg and vanilla and stir to combine. Fold in the flour, cocoa powder, baking powder and salt.
Grease a 20cm cast iron pan and place ½ of the cookie mix in the bottom.
Roll the fudge into a circle roughly 16cm in diameter - so that it will sit on top of the cookie mixture and not touch the sides of the pan and place on top of the cookie mixture. Spread the rest of the cookie mixture on top and place in the oven for 25 - 30 minutes or until set on top but still soft in the middle. Take out of the oven and leave in the pan to cool for 5 minutes.
Serve with big scoops of vanilla ice cream on top and eat straight from the pan.
