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
- Preheat your oven to 180°C/350°F/gas 4.
- Line a 24cm square baking tin with greaseproof paper.
- 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.
- 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)
- Stir together well.
- 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
- 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.
- Allow to cool completely in the tray, then carefully transfer to a large chopping board. Don't cut them up just yet.
- For the Ganache topping
- Lightly heat the cream in small saucepan(do not let it boil!)
- Pour the cream into the chocolate pieces and melt together, stir until melted and smooth
- Sift in the icing sugar and mix together
- Spread all over you cooled brownies and once cool cut into chunky squares.
- These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.