20 February 2015

1.03 Double-Choc Fudge Brownies – Intermediate – Baking & Desserts

After trying several recipes for brownies and not being happy with the results, I decided it was time to come up with my own way of doing things.

These brownies are loaded with deliciousness, and actually quite simple, although maybe just a tad too fiddly for Low Fuss so I have listed them as Intermediate.

200g 70% cocoa dark chocolate
200g unsalted butter, softened
1 cup brown sugar
1/2 cup white self-raising flour
4 large eggs (at room temperature)
2 tbsp cocoa
1 cup white chocolate chips
1 cup walnuts, chopped
1 tsp vanilla paste/extract/essence
Pinch of salt

Nothing particularly out of place here. This is basically everything you need for some awesome baking.

Although I add extra cocoa, I still use 70% cocoa dark chocolate. If you’re not going to go all out, then why bother at all?


1. Preheat oven to 170°C (or 335°F), line a 22cm x 22cm (or 8.5in x 8.5in) brownie tin with baking paper and set aside. (TIP: I sometimes use a disposable foil tray. That way I don’t really need to line it, and I can cut the brownies in the tin.)

2. Over a medium heat, stir together the dark chocolate, butter and sugar in a pot until melted.

3. Remove from the heat and place aside to cool for 5-10 minutes.

4. In a jug, whisk together the eggs and vanilla, then whisk into the chocolate mixture until combined.

5. Sift in the flour, cocoa and salt and gently fold together. (You don't want to overwork the flour as you could end up with heavier brownies.)

6. Mix in the walnuts and white chocolate chips and pour into the lined baking tin.

7. Bake in the bottom of the oven for 20-25 mins or until set. (Usually baking would be done in the middle of the oven, but the heat is gentler at the bottom and can prevent overbaking or drying out.)

8. Remove the brownies from the oven and allow to cool before placing them into the fridge to chill for 20-30 minutes.

9. Turn out onto a cutting board to slice. (Or slice in the foil tray.)

Makes as many serves as you cut it into. I usually get 36. These can be quite rich for some people, so small, bite-size pieces may be best.

A video of this recipe is also available - http://youtu.be/RjzBxdJ2L_Y

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