Chocolate fudge brownies made with cocoa powder and melted dark chocolate for a crisp, chewy exterior and divine, molten centre.
Everyone has their idea of certain qualities and characteristics the “perfect” brownie should have, this recipe produces a gorgeously fudgy and squidgy texture.
When I first tested this brownie recipe out I wasn’t entirely confident on how long to bake it for. Baking your brownies to the correct texture can prove a difficult task. A cake tester when inserted right into the centre of the brownie should when removed have a few moist crumbs attached. If the brownie is not fully baked then the cake tester will come out covered in raw batter. I find usually about 40-45 minutes in my oven is about the perfect timing.
You’ll need to leave the brownie once they’re baked for at least six hours or overnight. If I’m patient enough, I usually leave mine overnight and doing this makes slicing the brownies a lot easier and this time also allows the brownie to set. As hard as it might be, try to resist eating home-baked brownies until the next day, the flavour and texture improves the longer you leave them.
Though you’ll find there’s plenty of chocolate already in these brownies. Feel free to add chips or chunks of dark, milk or white chocolate or dried fruit and nuts. This is just a base recipe, go ahead and adapt it to make it your own!
When you’re ready to serve the brownies, slice them up and lightly dust with icing sugar. In our house we love brownies served with ice cream or whipped cream and fruit. You don’t really need any sauce as they’ll be rich enough on their own.
Serve these brownies at room temperature or warm them up in the microwave and they’ll go all deliciously gooey!
200g butter, cut into small cubes
200g dark chocolate, coarsely chopped
3 large free-range eggs
2 large free-range egg yolks
115g plain flour
270g caster sugar
35g cocoa powder
- Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm square tin with parchment paper and set aside.
- Melt the butter and chocolate over a bain-marie or in the microwave in 20-second intervals until completely melted and smooth. Set this mixture aside and leave it to cool for 5 minutes.
- Meanwhile beat the eggs and egg yolks together until combined. Once the chocolate mixture has cooled slightly, add the egg mixture and stir to combine.
- In large mixing bowl, mix together the flour and sugar, sift the cocoa powder over the top and mix until thoroughly combined and no lumps of flour remain. Now add the chocolate mixture and stir until combined, try not to over mix otherwise this may result in your baked brownies being tough. Transfer the brownie batter to the prepared tin and smooth the surface. Bake the brownies for 40-45 minutes, they’ll be ready when they’re risen, the top has started to slightly crack and a cake tester when inserted into the centre comes out with just a few moist crumbs attached.
- Leave the brownies to cool completely in the tin, then once cooled leave them to set for at least 6 hours or overnight for best results. When ready to serve, slice the brownies into 16 squares. Brownies will store in an airtight container for up to a fortnight.
Recipe from Taste
I recently baked these brownies again and added the zest of one large orange and 2 x 125g packets of roughly chopped Terry’s chocolate orange segments to the original recipe. You’ll want to fold the chopped chocolate into the brownie batter before baking. This chocolate orange brownie is perfect for anyone who loves Terry’s chocolate oranges!
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