Perfect recipes don’t exist, but this is as close to a perfect brownie recipe as I have got. If you like a rich, fudgy brownie, this is ideal for you. A key step to this becoming fudgy is cooling it properly in the fridge after baking. This sets all the butter and chocolate and makes it insanely fudgy and rich to get your teeth stuck into!
Fudgy Brownies
Difficulty: EasyServings
16
servingsPrep time
15
minutesCooking time
25
minutesCooling Time
4
hoursIngredients
130g butter
130g dark chocolate
90g sugar
90g dark brown sugar
2 eggs
100g plain flour
35g cocoa powder
1/2 tsp salt
Directions
- Preheat the oven to 170ºC/340ºF fan. Grease and line a 20cm/8inch square cake tin with baking paper.
- Melt together the butter, chocolate, caster sugar and dark brown sugar in a mixing bowl. This can be done over a pan of simmering water or in 30 second bursts in the microwave.
- Leave this mixture to cool slightly for a couple of minutes before cracking in the eggs and whisking until combined.
- Stir through the flour, cocoa powder and salt until combined into a smooth batter.
- Pour the batter into the tin and level off. Bake this for about 25minutes. The cake should be slightly wobbly all the way through, with the edge just starting to feel firm. If poking with a cake tester, the middle should pick up a little wet cake batter.
- Leave to cool at room temperature before chilling completely in the fridge before cutting for extra fudginess!
