Chocolate fudge brownies recipe

3035 ratings Rate
  • Serves 15
  • 25 mins to prepare and 45 mins to cook
  • 279 calories / serving
  • Freezable
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
Chocolate hero 480b2e4d 2bb3 4087 b3d6 9c5de6fbc788 0 472x310

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

Preheat the oven to gas 4, 180?, fan 160?. 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.

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.

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.

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.

Cook's 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 the tin 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. 

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 225g (8oz) Everyday Value plain chocolate
  • 140g (5oz) Everyday Value butter, cut into pieces
  • 3 Everyday Value eggs
  • 225g (8oz) golden caster sugar
  • 100g (4oz) Everyday Value plain flour
  • 1tsp baking powder
  • 1tbsp Everyday Value cocoa powder
  • 25g (1oz) Everyday Value plain chocolate
  • 2tbsp double cream
  • ½tsp golden caster sugar
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1163kj 279kcal 14%
  • Fat 17.2g 25%
  • Saturates 9.8g 49%
  • Sugars 21.3g 24%
  • Salt 0.1g 2%

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

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.