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Fudgy brownies

Fudgy brownies cut into squares

Fudgy brownies

Name: Fudgy brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 200g salted butter cubed; 200g dark chocolate chopped; 125g caster sugar; 100g light brown soft sugar; 3 eggs; 100g plain flour; 30g cocoa powder; 1tsp espresso powder; 100g mixture of milk chocolate chunks white chocolate chunks & pretzels

Helena Busiakiewicz

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Serves 4

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.3 out of 5.16 ratingsRate

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Indulge in these glorious brownies with a crispy top and soft, fudgy centre. They contain pretzels and nuts too, for added flavour and texture

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g salted butter

cubed
200g dark chocolate

chopped
125g caster sugar
100g light brown soft sugar
3 eggs
100g plain flour
30g cocoa powder
1tsp espresso powder
100g mixture of milk chocolate chunks

white chocolate chunks & pretzels

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Nutrition: Per serving

kcal1043
fat62g
saturates35g
carbs105g
sugars76g
fibre6g

high
protein14g
salt0.62g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square tin and line with baking parchment. Melt the butter in a large saucepan on low heat. While that melts, put the chocolate into a large bowl near the hob.
step 2

Once the butter is melted, turn the heat up slightly. Cook for 3-4 mins, stirring all the while, until the butter is foaming, golden and smells a little like digestive biscuits. Once it is at this stage, remove from the heat and pour straight onto the chopped chocolate. Leave for a few seconds, then stir to melt the chocolate. It should be dark and shiny. Leave to cool.
step 3

Whisk the sugar and eggs together in a bowl using an electric whisk until the mixture has doubled in volume and a ribbon holds for 3 seconds when you lift out the beaters. Steadily pour the cooled chocolate mixture into the egg mixture, and fold gently until combined.
step 4

Sift in the flour, cocoa powder, espresso powder and a pinch of salt. Mix to combine, then fold in most of the milk chocolate, pretzels and nuts, reserving some for the top. Scrape the batter into the prepared tin and scatter with the reserved chocolate, pretzels and nuts. Bake on the middle shelf of the oven for 20-25 mins until just set with a shiny top and gentle wobble in the middle. Leave to cool completely in the tin, then slice and serve.

TIP: I always find brownies to be at their absolute best after a night in the fridge, if you can be patient.

Helena Busiakiewicz

Helena oversees all the recipe testing for the Good Food magazine and website as well writing and developing her own. A trained chef, she's worked in restaurants, taught cooking in prisons, and worked as a home economist and food stylist. Helena likes getting people cooking and interested in food through her recipes and passion for seasonal ingredients. Discover more of Helena's recipes

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A star rating of 4.3 out of 5.16 ratings

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