Fudge brownies are dark, dense, fudge-like brownies. They contain more cocoa than cake-like brownies and as a result they are slightly more bitter and have a more "dark chocolate" taste.
- 1/2 cup Unsalted butter
- 3/4 cup cocoa
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1/2 cup flour
Notes, tips, and variations
- Preheat oven to 160 degrees Celsius.
- In a saucepan, melt butter over low heat.
- Add cocoa and salt and stir until the mixture is smooth and hot to the touch. Remove from heat and stir in vanilla.
- Stir in sugar and mix until even.
- Wisk eggs together in a separate bowl, then add to the mixture and stir well.
- Add flour and stir until all of the flour is incorporated and the batter is an even
colour. Stir well for at least another 50 strokes.
- Pour into a an 8"×8" pan lined with aluminium foil, leaving plenty of overhang on both sides.
- Bake for about 26 minutes (the time varies depending on your pan type and your individual oven).
- For the best results, refrigerate the brownies until they are cooled completely. Use the foil hanging over the edges as handles to remove the baked brownies from the pan (this requires some care as the brownies are not solid at this point). Fold the foil over the top so that the brownies are covered top and bottom with foil, and then put the whole thing in the refrigerator until cooled (feel the bottom
centre if you aren't sure). This prevents the edges from overcooking while allowing the
centre to finish baking and cools. If you omit this step, you may end up with an undercooked
centre and/or overcooked edges.
- For the real chocolate lover, crumble about 50g of a dark chocolate bar (one with about 70% cocoa content) into the batter and stir it lightly right before pouring the mixture into the baking pan. You may need to add a few minutes to the baking time.
- Cut a brownie in half lengthwise and eat it with ice cream in the middle like an ice cream sandwich.
- Instead of adding vanilla and/or nuts, try adding about 100g of fresh raspberries; their sharpness goes very well with the richness of the chocolate. Half fill the tin, sprinkle the raspberries over the mixture, then pour on the rest.
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