Chocolate Fudge Brownies

Brownies Light 004

There is something about chocolate and cake that never fails to get my mouth watering, and for a rich, indulgent hit of chocolate, brownies satisfy those cravings perfectly for me! These little brownies pack a seriously chocolatey punch, with a dense chocolatey middle, and a chocolate ganache icing, they are a serious chocolate lovers dream! What I love about brownies is that they are a great base to add anything you like to. If you like nuts in your brownies, just add them (although you won’t catch me eating them with nuts in – Yuck!), or maybe you like a little fruit, or white chocolate pieces inside – Whatever you fancy, go for it!!

 

 

Chocolate Fudge Brownies
 
Prep time
Cook time
Total time
 
Chocolate Fudge Brownies
Recipe type: Dessert
Serves: 8
Ingredients
  • 250 g unsalted butter
  • 200 g good-quality dark chocolate (70% cocoa solids), broken up
  • 80 g cocoa powder, sifted
  • 65 g plain flour, sifted
  • 1 teaspoon baking powder
  • 360 g caster sugar
  • 4 large free-range eggs
  • Ganache topping:
  • 200g good quality dark chocolate
  • 284ml double cream
  • 50g icing sugar
  • Optional brownie fillings
  • 75 g dried sour cherries
  • 75 g dried strawberries
  • 75g white chocolate
Instructions
  1. Preheat your oven to 180°C/350°F/gas 4.
  2. Line a 24cm square baking tin with greaseproof paper.
  3. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries or other fruit, if you're using, and stir together.
  4. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, & fruit mixture. (if adding chocolate pieces, now is the time to add these)
  5. Stir together well.
  6. Beat the eggs and mix in until you have a silky consistency. It might look as though the chocolate is splitting, but carry on hand beating and it'll come together again
  7. Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.
  8. Allow to cool completely in the tray, then carefully transfer to a large chopping board. Don't cut them up just yet.
  9. For the Ganache topping
  10. Lightly heat the cream in small saucepan(do not let it boil!)
  11. Pour the cream into the chocolate pieces and melt together, stir until melted and smooth
  12. Sift in the icing sugar and mix together
  13. Spread all over you cooled brownies and once cool cut into chunky squares.
  14. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.