I love desserts that are packed with chocolate. The more the better, I say. I never understood people who would take a few bites of chocolate cake and claim it was ‘too rich’ or ‘too sweet’. There’s no such thing in my mind! For those of you who fit that bill – I’m sorry, but this recipe is not for you.
Whenever I need to bake something at the last minute – if I have unexpected guests on their way over or we’ve been invited to someone’s place for an impromptu get together – this brownie recipe is my go to. It is fail proof, takes next to no time to whip up, and the product is utterly delicious. And if the number of my friends who have asked me for this recipe is anything to go by, I’m not the only one who thinks so!
This recipe can be easily adapted to mix up the flavours – add whatever chocolate you like. As you can see from the image I’ve used white chocolate in mine, but dark and milk chocolate work just as well, as would many other kinds of chocolate (Toblerone, anyone?). You could also add nuts to the mixture (hazelnuts or macadamias would work exceptionally well) and I’ve even tried this recipe with a punnet of fresh raspberries. The berries give the brownies a bit of zing, which is just magical when coupled with dark chocolate. If you’re the adventurous type, this recipe is perfect for a bit of experimentation.
These brownies can be baked to your liking. I prefer my brownies to be on the fudgy side, so I tend to bake them for a little less time than the recipe calls for. If you prefer yours to be more cake-like, leave them in the oven for a bit longer. Of course, all ovens are different, so just keep an eye on them. The brownies will keep in an airtight container for about a week. If you store them at room temperature they will retain their fudginess (is that even a word?), but if you prefer them a bit more solid and chewy, you can store them in the fridge.
I hope you enjoy these brownies as much as I do. They really are the best.
Bon appetit!
Chocolate fudge brownies
185g dark chocolate
185g unsalted butter
85g plain flour
40g cocoa
100g chocolate chips (you can use dark, milk or white chocolate)
3 eggs
275g brown sugar
- Preheat oven to 160C and line a lamington tin with baking paper. Grease lightly with butter.
- Melt butter and chocolate in a small saucepan over low heat, stirring constantly so the mixture doesn’t burn. Turn off heat and leave to cool for 10 minutes.
- Beat eggs and sugar with an electric beater until thick and creamy, then fold in melted chocolate and butter.
- Gently fold in sifted flour and cocoa, then fold in chocolate chips.
- Pour batter into lamington tin and bake for approximately 25 minutes, or until a skewer inserted into the centre comes out clean.
- Stand for 10 minutes before turning out onto wire rack to cool completely. Cut into 15 squares.
The Girl Who Ate The World 