Chocolate fudge brownies

Chocolate fudge brownies recipe

3036 ratings

Everyone loves a chocolate fudge brownie - the ultimate decadent treat. Wonderfully rich, moist and intensely chocolately, these bakes are sure to be crowd-pleasers. See method

  • Serves 15
  • 25 mins to prepare and 45 mins to cook
  • 279 calories / serving
  • Freezable

Ingredients

  • 225g plain chocolate
  • 140g butter, cut into pieces
  • 3 eggs
  • 225g (8oz) golden caster sugar
  • 100g plain flour
  • 1tsp baking powder
  • 1 tbsp cocoa powder
  • 25g plain chocolate
  • 2tbsp double cream
  • ½tsp golden caster sugar

Each serving contains

  • Energy

    1165kj
    279kcal
    14%
  • Fat

    17g 25%
  • Saturates

    10g 49%
  • Sugars

    21g 24%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 27.8g Protein 3.7g Fibre 2.2g

Method

  1. Preheat the oven to gas 4, 180ºC, fan 160ºC. Line a rectangular tin (27cm x 17.5cm x 3.5cm) with nonstick baking paper. Chop 175g (6oz) of the chocolate for the brownies and put into a small heavy-based pan with the butter. Melt over a low heat, stirring occasionally. Remove from the heat and leave to cool.
  2. Chop 50g (2oz) chocolate into small chunks and set aside. When the chocolate has cooled, whisk the eggs and sugar together in a large bowl using an electric hand mixer, until thick, pale, fluffy and almost doubled in volume. Pour in the cooled chocolate, then gently fold in. Sift over the flour, baking powder and cocoa powder and gently fold in. Carefully stir in the chopped chocolate, without over-mixing.
  3. Pour the mixture into the lined tin and lightly spread it into all the corners. Bake for 25-30 minutes, or until the middle is just set and the top is slightly crusty. (If still wobbly in the centre, leave a bit longer.) Remove and leave until completely cold before removing from the tin.
  4. Very finely chop the chocolate for the icing. Put into a small heavy-based pan with the cream and sugar. Melt over a low heat very briefly, just until the chocolate starts to melt, removing it before it boils. It will be quite thick, so pour in 1-1 1/2 tbsp of boiling water to thin it to a drizzling consistency. Drizzle over the brownies then, when set, cut into 15 squares.

Tip: Leave the brownies in the tin until completely cold, as they'll crack if turned out too early.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

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