Saturday, 23 July 2011

At Home: Chocolate Fudge Brownies

Another brownie recipe. I just can't help myself.

These take 10 minutes to prepare, and are the real deal: unadulterated, and unbelievably chocolatey. Eat them still warm from the oven, with clotted cream or creme fraiche, or leave them to mature for a day or two in an airtight box, when they'll be chewier and just as delectable.

Buy the best chocolate and cocoa you can get your hands on, and you'll taste the difference.

Makes 12
  • 185g (6oz) dark chocolate (at least 70%)
  • 125g (4oz) salted butter
  • 1 heaped tsp instant espresso coffee powder
  • 1 tbsp cocoa powder
  • 250g (8oz) golden caster sugar
  • 3 large free-range eggs
  • 1 tsp vanilla extract
  • 55g (1 3/4oz) self-raising flour

Preheat your oven to 180C (160C fan/Gas 4).

Line a 20 x 28cm baking tin or roasting dish with greased baking parchment.

Melt the chocolate with the butter in a heatproof bowl over a pan of simmering water, taking care not to let the bowl touch the water. Once melted, stir in the espresso powder and cocoa powder.

Mix the sugar with the eggs in a mixing bowl, beating with a whisk until smooth and aerated (5-10 minutes). Add the melted chocolate, mix well, then sift in the flour and stir gently until combined.

Pour the mixture into the tin and bake for 30-40 minutes. You don't want it too cakey and firm. Test it with your finger, and take the brownies out while the mixture in the middle of the tin is still not quite set. Cool before removing from tin and slicing into generous squares.

3 comments:

  1. I'm on a constant quest for the ultimate chocolate brownie, and this looks like a good one! I can't help posting numerous versions too - it's an addiction :-) Just found a recipe that includes nutella which looks rather gorgeous - will be posting soon!

    ReplyDelete
  2. great post, I really like it. Thanks for posting. :)

    ReplyDelete
  3. Love the food! You’re amazing. This menu is fantastic:) It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.

    ReplyDelete