Fudgy Brownies
Most people’s ideal brownie is one that is moist in the centre, almost gooey, and with a rich, deep chocolate flavour. This recipe is sure to please them!
Number of servings : 16
Prep time: 15 Minutes
Cooking time: 30 Minutes
Type of meal : | Desserts | Desserts
Special diet :
Ingredients
85 g (3 oz) dark chocolate (at least 70 per cent cocoa)
100 g (3½ oz) unsalted butter
½ cup (115 g) caster (superfine) sugar
½ cup (95 g) lightly packed soft brown sugar
1 teaspoon vanilla extract
2 whole eggs and 1 egg yolk, at room temperature, beaten together
100 g (3½ oz) plain (all-purpose) flour
¼ cup (30 g) unsweetened cocoa powder
Directions
1 Preheat the oven to 180°C (350°F/Gas 4). Grease an 18 cm (7 inch) square shallow cake tin and line the base with baking (parchment) paper.
2 Break up the chocolate, chop the butter, and melt both in a heatproof bowl set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Leave until melted, then remove the bowl from the heat and allow to cool.
3 Stir the sugars and vanilla into the chocolate mixture. Gradually beat in the egg mixture. Sift the flour and cocoa over the chocolate mixture, and stir until evenly blended. Do not overmix.
4 Pour the mixture into the prepared tin and bake for about 30 minutes, or until risen but still slightly soft in the middle; a skewer inserted in the centre should come out with a few moist crumbs still sticking to it. The surface should look dry and cracked.
5 Cool in the tin on a wire rack for 5 minutes, then turn out onto the rack to cool completely. When cold, peel off the lining paper and cut into 16 squares. If possible, wrap the brownies in foil and leave them until the next day before eating. They can be kept like this for 3–4 days.
Nutritional information:
This recipe uses both chocolate and cocoa powder, which gives the brownies plenty of chocolate flavour. Brown sugar helps produce the desired fudgy texture.
For a nutty version, fold in 60 g (2 oz) coarsely chopped pecans after adding the flour mixture.
It is important not to overcook brownies, or they will be dry. Undercook the mixture in preference to overcooking it — it will continue to cook a little more in the residual heat, and will also firm up on cooling.
