I love my fudgy brownie as it is dense, with a moist, intensely chocolaty inside. The texture is somewhere between a chocolate truffle and piece of fudge. It is also rich and dense with a chocolate frosting…….yum yum! These make great gifts.
125 g unsalted butter
200 g semi-sweet chocolate
60 g cake flour
1/4 teaspoon bicarbonate of soda
40 g unsweetened cocoa powder
1/8 teaspoon salt
200 g caster sugar
4 large eggs, room temperature
1 1/2 teaspoons vanilla extract
100 g coarsely chopped walnuts (make sure it is fresh)
60 g white chocolate, melted (optional)
1 Preheat oven to 180°C. Line a baking pan about 23 cm x 33 cm with non-stick baking paper.
2 Combine the butter and chocolate in a microwave-safe bowl and microwave on high for a minute and stir; if the chocolate does not melt completely after stirring, microwave on high for an additional 30 seconds to one minute, stirring after each 30 seconds.
3 Sift the flour, bicarbonate of soda and cocoa together. Add the salt and whisk the dry ingredients together for 30 seconds.
4 Beat the sugar and eggs at medium speed until the mixture is thick. Then, add in vanilla extract.
5 Stir in the sifted flour into the melted chocolate, using a rubber spatula. Stir until the batter is combined and the last traces of flour have disappeared. Stir in the nuts gently.
6 Pour into the prepared pan. Bake for 20-25 minutes; the mixture should look set and the top glossy when done.
7 Test with a skewer or satay stick. The stick should come out with moist crumbs sticking to it. If the stick comes out clean, the brownies will be a bit dry.
8 Cool the pan on a wire rack.
9 When completely cool, pour the chocolate frosting. When frosting has set, drizzle with melted white chocolate.
10 Cut into squares or rectangles. Remove brownies from the pan carefully to avoid breaking them.
125 g semi-sweet or bittersweet chocolate
50 g unsalted butter
1 Melt the chocolate and butter in a small, heavy saucepan, or in the microwave oven. Stir until smooth. Cool slightly before using.