Chocolate Fudge Brownie


If you’re wanting the best-ever chocolate brownie that is crispy on the top, yet gooey in the middle and has a fantastic fudge-like finish, you need this recipe.

Have a piece of this gorgeous chocolate brownie for energy during the day or serve slightly warmed with a sneaky Baileys after dinner. Bliss. This chocolate brownie recipe is nut free, so the traditional, American fudge-style. Sticky and divine. Decadent, yes. But you’re worth it.

For Chocolate Fudge Brownie, you will need:
300g butter (we use Lewis Road)
1 teaspoon vanilla essence
1 cup cocoa
2 1/2 cups white sugar
1 1/4 cups plain flour
3/4 teaspoon baking powder
pinch of salt
1 cup of chocolate chips
7 free range eggs (we love Woodland)
Icing sugar to dust

How to make Chocolate Fudge Brownie:
In a large saucepan on low heat, melt the butter completely. Remove from heat.
While that cools, compile your other ingredients.
Add cocoa, sugar, eggs , salt and vanilla to the melted butter.
Mix well until colour lightens slightly.
Add sifted flour, baking powder and chocolate chips, and mix until just combined.
Pour into a 32cm x 23cm x 5cm lined sponge roll tin or baking dish and bake at 150 degrees Celcius for 50-60 minutes.

The brownie will crack slightly around the edges but will still be soft to the touch.

Allow to cool, sprinkle with icing sugar and cut into approximately 16 brownies.

Serve with whipped cream or icecream or mascarpone and a good cup of coffee (or that Baileys!)

Serves 16

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