Immensely Chocolatey Fudge Brownies

There's been a lot of hard times around my family/friendship groups lately.  I've been turning up everywhere the past few we...



There's been a lot of hard times around my family/friendship groups lately.  I've been turning up everywhere the past few weeks with a tin foil packet full of cheer up cooking.

Which is where the brownies come in.  Now, I used to cook all my brownies from a box mix, and they were yummy enough, but it's just as much time & effort to make them from scratch.  I've adapted this recipe from a very decadent chocolate recipe book, to my own tastes.   Look how gooey they are inside!



The top is chewy, flaky & perfect, whilst the middle stays moist, gooey and rich.  Now bare in mind, this makes a massive batch of brownies, the mixture I made this weekend made 75 in total!  So if you haven't got people to see & a waistline to watch, I recommend halving the ingredients.

Of course, like every recipe I post, these are adaptable.  You can shove nuts, fruits & fudges (ha) galore into these bad boys before they go into the trays.  Be creative!

First off, I'm going to warm you about four things.

  1. Making brownies is messy and will leave lots of washing up.
  2. Making brownies is easier than people like to admit
  3. These are not fat free, sugar free, gluten free or calorie controlled in any way.  Which let's be honest, we all need sometimes.  What's life without the occasional bout of decadence?
  4. Use the best quality chocolate you can find, and make sure it's dark chocolate and not plain.  I promise it will be worth it.
Ingredients you will need:
350g unsalted butter, chopped into smaller pieces
300g Dark Chocolate (70% cocoa at least)
450g Granulated Sugar
5 Large eggs, beaten.
220g Plain flour
Pinch of salt
Teaspoon soft brown sugar
Teaspoon vanilla extract
Teaspoon honey.

First off, preheat you oven to gas mark 4 / 180°c.  Grease up three square tins (mine were about 22cm x 22cm) with baking paper.


Now using a porringer or if you don't have one of those a heatproof bowl on top of a pan of boiling water, (make sure the bowl doesn't touch the water) Chuck in the butter & chocolate.  Mix it until it's all melted & combined.  Resist massive urge to dunk your face in this mixture.  It smells amazing.


Once it's all melted, add the teaspoon of brown sugar, honey & vanilla extract and combine.  Turn the heat off, but leave to one side.  It will look like this:


Ahh man, look at it!!

In another bowl, (make sure it's big) beat the egg & sugar together until it is thick, pale and coats the back of a spoon.  I'd use an electric whisk, unless you're like the hulk or something.


Next, beat the chocolate butter mixture from heaven into the egg/sugar mixture until it's brown & creamy.  Sift the flour and salt together before beating that, bit by bit into the mixture.


If you want to add any nuts, fruit or bits and bobs, now would be the time.  Make sure it's mixed in good.

Now pour the mixture evenly between the trays and pop in the oven for 20-25 minutes.  There's a trick to getting the perfectly moist brownie.



The mixture shouldn't wobble when you bring it out of the oven, but still be gooey on the inside.  The top should turn a light shade of brown and start to crisp on the top.  Once you're happy with your brownies, bring them out and leave them to firm up for about 20 minutes before cutting in the tray.  If you have trouble cutting them, like the mixture gathers up, pop them back in the oven for 5 minutes or so.

Cue stylish, edited food porn picture: 


This mixture makes 24-30 large brownies or 60-70 small cubes of brownies.  Perfect for tea parties, gatherings, birthdays & for a bunch of friends in need of a smile.

Hope you enjoy them, let me know!


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7 Comments

  1. I love brownies! the gooier the better : ) love all the photos.

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  2. So glad I found you on FoodBuzz!!! These look amazing!

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  3. OH my!! I want these SO bad!! Will be trying!

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  4. Hi Cookie - I'm in Prague with a friend in her kitchen and she couldn't resist your brownie recipe... And it's just going in the oven now... What IS going to happen to my wonderful Goal Weight now???

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  5. I've been staring at this recipe for over a month, waiting for the right time to make it. I'm a beginner in the kitchen and am slowly finding my way - I literally couldn't boil an egg (without exploding it) when I was younger (and 7st heavier). These brownies are going to be a treat for myself and some family members at a dinner party later on today. The only mistake I made was mixing the egg with the flour first, instead of the sugar, but I quickly bunged it all in and whisked like mad, so I think/hope I've averted disaster! They're just out of the oven and look (and smell) perfect! Yum, thanks!!

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  6. I spy the butt cheek brownie!

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